| 摘要 |
PURPOSE: A process for preparing Toha(Carikina denticulata-denticulata DE HAAN) kimchi is provided to improve the taste and flavor aspects over those of a traditional kimchi, and maintain a long storage period thereof. CONSTITUTION: A process comprises the steps consisting of; a first selecting and washing step of cabbage, a second salting step of the resulting materials, a third desalting and dewatering step thereof, a fourth mixing and kneading step of the Toha cabbage, and a final packaging step of the Toha kimchi. Characteristically, the first step is performed by properly selecting, cutting and washing cabbages. The second step is performed by conventionally using 7 to 15 weight % of a natural salt for 7 to 9 hours on the basis of cabbages. The third step is characterized in that the salted cabbages are washed with the fresh water in an appropriately amounts. The fourth step is performed by mixing and kneading the resulting and some specific seasonings, wherein, especially, the seasonings consist of 67 to 70 weight % of the cabbages, 7 to 8 weight % of salted Toha, 7 to 8 weight % of purified salts, 5 to 6 weight % of pepper powders, 3 to 4 weight % of salted anchovies, 1 to 2 weight % of salted Jin-seok-hwa, 0.1 to 1 weight % of salted shrimps, 2 to 3 weight % of garlic, 1 to 2 weight % of green ginger and 1 to 2 weight % of fruit juice. The final step is completed by vacuum packaging the mixture. Thereby, the improved Toha kimchi is given to a unique taste, as well as the long preservation due to the high antibacterial activity. |
