| 摘要 |
PURPOSE: Provided is a manufacturing method of watery plain kimchi using swellfish which is abundant in proteins and vitamins, contains little milk fat and is thus useful for detoxication of liver and prevention of adult diseases. Therefore, the prepared kimchi has a spicy taste peculiar to kimchi and various flavors through maturation. CONSTITUTION: The manufacturing method comprises the steps of: trimming a swellfish; detoxicating the trimmed swellfish by soaking it in saline water of 17-18 deg.C for 30-40 minutes then followed by taking it out and completely removing blood therefrom; cutting and soaking chinese cabbage in saline water then washing it several times; preparing kimchi fillings by mixing rice gruel, salted anchovy, red hot chili pepper powders, sesame seeds, ginger and diced garlic, additionally thin strips of pears, dropworts and green onions; boiling the detoxicated swellfish then cooling it; cutting swellfish skins in thin strips and cutting swellfish bones into an appropriate size; adding them to the kimchi fillings; and stuffing the mixed fillings into the salted chinese cabbage then maturing the kimchi in a kimchi container.
|
