| 摘要 |
PURPOSE: A process of preparing kimchi by mixing pork and Zanthoxylum piperitum, together with conventional kimchi fillings such as red pepper, garlic or the like is provided which produces characteristic kimchi which is removed from smell peculiar to the pork. CONSTITUTION: Chinese cabbage is preserved in saline water, hydrated and mixed with 1.0 to 10.0 parts by weight of red pepper paste, 0.2 to 10.0 parts by weight of garlic, 0.2 to 7.0 parts by weight of pork and 0.001 to 0.2 parts by weight of Zanthoxylum piperitum, based on 100 parts by weight of preserved chinese cabbage. The seasoning ingredients for a kimchi filling include ginger, pear, Allium tuberosum Rottler, salt-fermented anchovy, carrot, radish, pickled shrimp juice, pickled cuttlefish juice and oyster.
|
