首页> 外国专利> MANUFACTURING METHOD OF KIMCHI USING BAMBUSAE CAULIS IN LIQUAMEN

MANUFACTURING METHOD OF KIMCHI USING BAMBUSAE CAULIS IN LIQUAMEN

机译:酒泉泡菜泡菜的泡菜生产方法。

摘要

The present invention relates to a method for preparing kimchi using Bambusae Caulis in Liquamen and, more specifically, to a method for preparing kimchi which has improved long-term storage stability and is beneficial for health, by adding Bambusae Caulis in Liquamen having excellent anti-bacterial activity to kimchi. The method for preparing kimchi using Bambusae Caulis in Liquamen comprises: a salting step of salting Chinese cabbage in sa a washing step of washing the Chinese cabbage salted in the salting step; a seasoning preparing step of adding Bambusae Caulis in Liquamen extracted from bamboo to seasoning; and a mixing step of mixing the seasoning with the Chinese cabbage.
机译:泡菜中的泡菜的制备方法本发明涉及一种在酒石酸中使用竹节菜的泡菜的制备方法,更具体地讲,涉及通过在抗旱性方面优异的泡菜中添加竹节菜的泡菜的制备方法,该泡菜具有良好的长期贮存稳定性和有益于健康的特性。泡菜的细菌活性。用地瓜中的竹节菜制备泡菜的方法包括:将大白菜用盐腌制的盐腌步骤;以及将大白菜加入盐腌制的步骤。洗涤步骤,将在腌制步骤中腌制的白菜洗净;在调味料中加入从竹中提取的荔枝中的竹节菜的调味料制备步骤;以及将调味料与大白菜混合的混合步骤。

著录项

  • 公开/公告号KR20150133612A

    专利类型

  • 公开/公告日2015-11-30

    原文格式PDF

  • 申请/专利权人 KIM SEUNG HEE;

    申请/专利号KR20140060617

  • 发明设计人 KIM SEUNG HEE;

    申请日2014-05-20

  • 分类号A23B7/10;A23L1/221;

  • 国家 KR

  • 入库时间 2022-08-21 14:15:48

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