公开(公告)号：KR1020090129108A

公开(公告)日：2009-12-16

申请号：KR1020080055207

申请日：2008-06-12

Applicant: 동신대학교산학협력단 ,  (주)한국식품

Inventor： 박영희 ,  엄혜연

IPC: A23B7/10 ,  A23L27/00

CPC classification number: A23B7/105 ,  A23L27/00

Abstract: PURPOSE: A method for preparing the mustard leaf kimchi, and the mustard leaf kimchi prepared by the method are provided to increase the content of lactic acid bacteria. CONSTITUTION: A method for preparing the mustard leaf kimchi comprises the steps of mixing garlic 110g, ginger 60g, onion 160g, red pepper powder 400g, Caridina denticulata jeot 200g, shrimp jeot 200g, anchovy jeot 110g, glutinous rice glue 130g, sesame seed 30g, starch syrup 60g, 1.5% salt water 600ml, white radish 15 ~18g, Allium fistulosum 200g, carrot 80g, pear 125g and apple 125g to make a kimchi seasoning composition; mixing the kimchi seasoning composition with mustard leaf 10,000g; and maturing the obtained kimchi.

Abstract translation: 目的：提供一种制备芥菜叶泡菜的方法，以及通过该方法制备的芥菜叶泡菜，以增加乳酸菌的含量。 构成：制备芥菜叶泡菜的方法包括以下步骤：将大蒜110g，姜60g，洋葱160g，红辣椒粉400g，Caridina denticulata jeot 200g，虾仁200g，vy鱼110g，糯米胶130g，芝麻30g ，淀粉糖浆60g，盐水1.5％，白萝卜15〜18g，葱50g，胡萝卜80g，梨125g，苹果125g，制成泡菜调味料; 将泡菜调味料与芥菜混合10,000g; 并使得到的泡菜成熟。