| 摘要 |
PURPOSE: A process of preparing Kimchi by adding a mixture of beef consomme and a bean fermentation extract to a Kimchi seasoning material is provided which improves keeping quality, freshness and nutritive value of Kimchi, prevents the proliferation of putrefying microorganism and facilitates proliferation of benefit microorganism. CONSTITUTION: About 2% by weight of a bean fermentation extract is heated with 10% by weight of beef consomme, slowly cooled and then mixed with 5% by weight of red pepper powder, 5% by weight of pickled shrimp juice, 2% by weight of garlic and 2% by weight of ginger followed by 60% by weight of cabbage.
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