| 摘要 |
PURPOSE: Provided is a manufacturing method of powdery kimchi by drying and powdering optimally fermented kimchi to retain its flavor and nutriments. CONSTITUTION: The manufacturing method comprises the steps of: preparing kimchi having 15-20% of salinity by mixing salted chinese cabbage having 7-10% of salinity with kimchi filling stuffs: fermenting the prepared kimchi at 1-3 deg.C for 15-30 days; drying the fermented kimchi until its moisture content reaches 10-15% by freeze-, vacuum- or heat-drying method; and powdering the dried kimchi. The composition of powdery kimchi consists of 7-11 part by weight of radish, 3.5-5.5 part by weight of pepper powder, 3.0-3.5 part by weight of garlic, 0.18-0.26 part by weight of ginger, 1.5-2.0 part by weight of spring onion, 3.3-4.0 part by weight of shallot, 1.5-2.5 part by weight of onion, 0.07-0.13 part by weight of salted anchovy; 0.85-0.95 part by weight of salted shrimp, 0.47-0.55 part by weight of sugar, 0.35-0.41 part by weight of salt and 0.0010-0.0015 part by weight of tocopherol(based on 100 part by weight of salted chinese cabbage). |
