| 摘要 |
A method for manufacturing a kimchi block which includes the steps of molding kimchi at a certain shape and drying it is provided by vacuum drying method which provides simple process steps and low manufacturing cost. Kimchi is cut to size of 5 to 30mm for all sides. Condiments such as garlic, ginger, ground pepper, table salt, and sesamum oil are added to the kimchi and mixed with the kimchi. At this time, water contents in the cooked kimchi are adjusted to the range of 30 to 60%. Milk sugar of 10-40% and potato fibrin of 0.1-10% are added to and completely mixed with the whole cooked contents. The mixed kimchi is charged in a molding die and the charged molding die is put into a vacuum drying device. Then, vacuum drying is performed to maintain water contents at 5% or less. The kimchi is finally separated from the molding die. As a result, a kimchi block is manufactured. At this time, vacuum drying is performed under low vacuum of 40mmHg or less. |
