| 摘要 |
Processing for instant Korean Kimchi was prepd. Thus, 300g salted anchovies, 500g sliced onions, and 150g egg white were dissolved in water, boiled, and filtered to give 750g filtrate. 750g Kimchi broth and 3kg powdered red pepper were added to the filtrate, homogenized, and reserved at 20≦̸C for 7 days. In this fermented mixt., 750g garlic, 150g ginger, 150g stone-leek, 150g mushroom, 100g sea-weed, 150g sesame, and 1.2kg NaCl were added to give 6kg Kimchi material, which was heated at 65≦̸C for 2 min. |
