PRESERVING METHOD OF KIMCHI ADDED WITH GREEN TEA EXTRACT AND MONOGLICERINE

摘要

PURPOSE: The Kimchi preserving method is provided to prevent microorganisms from rearing by properly adding the green tea extract to the salted food such as Kimchi and to extend the preservation period by eliminating the smell of greens of a cabbage or a radish. CONSTITUTION: The Kimchi preserving method contains the steps of: naturally dehydrating by washing three times after dipping the main ingredients of Kimchi into the saline solution of 8-10% for fifteen to twenty-four hours; mixing by adding the main ingredients; mixing by adding the green tea extract of 0.05% and the monoglycerin caprate of 0.05% and the monoglycerin laurate of 0.01% toward the weight of the main ingredients; and ripening the mixture in a temperature of 20°C.