| 摘要 |
PURPOSE: A production process of pickled vegetables is provided which extends the ripening period by controlling a drop of pH and oxidation by adding green tea which has function to block oxidation and growth of septic microorganism. CONSTITUTION: The process comprises the steps of: cutting a Chinese cabbage, radish, etc. and soaking the main material in salt solution of 15 wt% for 2-5 hrs; dehydrating them after washing; mixing green tea of 0.1-5.0 wt.% based on the main material with ingredients such as a green onion, a garlic, a ginger, and powdered red pepper into them; and ripening the mixture.
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