감초를 첨가한 기능성 단무지 및 그 제조방법
    1.
    发明公开
    감초를 첨가한 기능성 단무지 및 그 제조방법 无效
    DANMOOJI具有冷凝引线及其制造方法

    公开(公告)号:KR1020100029388A

    公开(公告)日:2010-03-17

    申请号:KR1020080088151

    申请日:2008-09-08

    CPC classification number: A23L19/20 A23L3/3454 A23V2002/00 A23V2250/21

    Abstract: PURPOSE: Functional pickled white radish and a manufacturing method thereof are provided to manufacture the pickled white radish of high quality and to increase a preservation period of the pickled white radish with licorice root and enzyme treated stevia. CONSTITUTION: A manufacturing method of functional pickled white radish includes the following steps: salting radish at a salinity of 18~20%; washing the radish with water for the salinity of 3.5~5.0 weight%; cutting the desalted radish; and wrapping 20~60 weight% of the cut radish and 40~80 weight% of filtrate containing licorice root. The filtrate includes refined water, Gardenia yellow colorant, white vinegar, vitamin C, citric acid, malic, lemon concentrate, 50~80 weight% of enzyme treated stevia, and 20~50 weight% of licorice root concentrate.

    Abstract translation: 目的:提供功能性腌白萝卜及其制造方法,以制造高品质的白萝卜,并用甘草根和酶处理的甜菊增加腌制的白萝卜的保存期。 构成:功能性腌制白萝卜的制造方法包括以下步骤:将盐度为18〜20%的萝卜盐渍; 用水冲洗萝卜,盐度为3.5〜5.0重量%; 切割脱盐萝卜; 并包装20〜60重量%的切萝卜和40〜80重量%的含甘草根的滤液。 滤液包括精制水,栀子黄色着色剂,白醋,维生素C,柠檬酸,苹果酸,柠檬浓缩物,50〜80重量%的酶处理甜叶菊和20〜50重量%的甘草根精。

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