| 摘要 |
A method for preparing an instant kimchi spice is presented. Thus, anchovies were sterilized at 100≦̸C for 10 min, cooled to 40≦̸C, removed upper layer, and filtered. The resulting anchovies were adjusted to pH 5.5 with citric acid, mixed with addible salt, soybean oil, and maltodextrin, and spray-dried. The powder was mixed with red pepper, garlic, ginger, Na-succinate, and clam ext. to give the final product. |
