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公开(公告)号：KR1020070006031A
公开(公告)日：2007-01-11
申请号：KR1020050060994
申请日：2005-07-07
Applicant: (재)광주테크노파크
Inventor： 박영희
Abstract: A method of making kimchi using a skate and mustard leaf (Brassica juncea) together with conventional kimchi material is provided. The method prolongs the aging and storage period of kimchi while adding a small amount of skate. The kimchi contains 3 to 4.5% by weight of a skate and 2 to 5% by weight of mustard leaf. For an example, 12kg salted cabbage is mixed with 1.8kg salt, 2 radishes, 300g dried red pepper, 400g red pepper powder, 400g dropwort, 400g mustard leaf, 400g thin green onion, 400g green onion, 80g Codium fragile, 200g garlic, 100g ginger, 400g salted anchovy, 100g salted shrimp, 100g salted yellow corbina, one pear, 400g fresh oyster, 200g glutinous rice flour, 200g fresh shrimp, 50g whole sesame and 500g skate.
Abstract translation: 提供了与常规泡菜材料一起使用溜冰和芥末叶（芸苔属）的泡菜的方法。 该方法延长了泡菜的老化和储存期，同时加入少量的冰鞋。 泡菜含有3〜4.5重量％的溜冰鞋和2〜5重量％的芥末叶。 例如，12kg盐白菜与1.8kg盐，2萝卜，300g干红辣椒，400g红辣椒粉，400g滴麦，400g芥菜叶，400g薄葱，400g葱，80g Codium脆，200g大蒜混合， 100g生姜，400g咸vy鱼，100g盐虾，100g盐黄黄cor，一梨，400g新鲜牡蛎，200g糯米粉，200g新鲜虾，50g全芝麻和500g溜冰鞋。
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公开(公告)号：KR100667218B1
公开(公告)日：2007-01-12
申请号：KR1020050060994
申请日：2005-07-07
Applicant: (재)광주테크노파크
Inventor： 박영희
Abstract: 본 발명은 홍어 및 홍갓을 이용한 김치의 제조방법에 관한 것으로서, 배추 중량의 3 내지 4.5중량%의 홍어와, 배추 중량의 2 내지 4중량%의 홍갓을 포함한 김치 양념소를 절인 배추에 버무린 것을 특징으로 한다. 이러한 홍어 및 홍갓을 이용한 김치의 제조방법에 의하면, 홍어를 소량 첨가하면서도 김치의 숙성 및 저장기간을 연장할 수 있는 장점을 제공한다.
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公开(公告)号：KR1020070095035A
公开(公告)日：2007-09-28
申请号：KR1020060025191
申请日：2006-03-20
Applicant: 담양군 , (재)광주테크노파크 , (주)한국식품 , 박영희
Inventor： 박영희
Abstract: A Kimchi seasoning composition and Kimchi prepared by using the composition are provided to improve the taste and preference of Kimchi by using bamboo sprout and shrimp. A Kimchi seasoning composition comprises a common Kimchi seasoning composition; 5-15 wt% of the steamed bamboo sprout; and 5-10 wt% of the shrimp jeotgal (salted shrimp). Preferably the steamed bamboo sprout is prepared by adding a bamboo sprout to a mixture comprising water and the waste water left over after washing rice, and heating the mixture. Preferably the ratio of the steamed bamboo sprout and the shrimp jeotgal is 0.5:1 to 2:1 by weight.
Abstract translation: 提供了泡菜调味料和使用该组合物制成的泡菜，以通过使用竹笋和虾来提高泡菜的味道和偏好。 泡菜调味料组成包括一个常见的泡菜调味料; 5-15重量％的蒸竹笋; 和5-10％重量的虾仁（咸虾）。 优选地，通过在洗涤米后将竹芽添加到包含水和剩余的废水的混合物中并加热混合物来制备蒸竹竹芽。 优选地，蒸煮的竹笋和虾仁的比例为0.5:1至2:1重量比。
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