| 摘要 |
The method for preparing Kimchi with controlled acidification and its canning are presented. Thus, cabbage and radishes are salted and then washed with water. The washed cabbage and radishes are dehydrated and the dehydrated materials are mixed with fatty acid, monoglyceride, natural spice, oil BHA.glycine, and P-oxybenzoic acid. The above mixture are canned and sterilized at 65-80≦̸C. The preservation of the Kimchi increases greatly its duration.
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