| 摘要 |
PURPOSE: A method for producing instant Kimchi is provided, thereby the Kimchi can be preserved for 24 months. CONSTITUTION: The method for producing instant Kimchi comprises the steps of: inserting salt into chinese cabbages; dipping the chinese cabbages in salt water containing 5 to 10% of salt for 7 to 8 hours; mixing pig bone stock with glutinous rice powder and boiling the mixture; mixing salted anchovies with salted shrimps, heating the mixture, and filtering the mixture using a sieve; thin cutting radishes, carrots, anions, green onions, pears, apples, frozen pollack dried meat and glue plant; mixing the thin strips of the above vegetables with pepper powder, chopped garlic, chopped ginger, seasonings and spices; mixing the mixture with the treated chinese cabbages; cutting the Kimchi in the size of 5 to 7cm; inserting the Kimchi into a vessel and sealing it; freezing the Kimchi products at -40 to -30 deg. C; and drying the freezed Kimchi products under vacuum condition.
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