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MANUFACTURING METHOD OF KIMCHI USING BAMBUSAE CAULIS IN LIQUAMEN
MANUFACTURING METHOD OF KIMCHI USING BAMBUSAE CAULIS IN LIQUAMEN
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机译:酒泉泡菜泡菜的泡菜生产方法。
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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.
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