公开(公告)号：KR101344585B1

公开(公告)日：2013-12-26

申请号：KR1020120099871

申请日：2012-09-10

Applicant: 전라남도

Inventor： 오찬진 ,  박형호 ,  박종석 ,  유석봉 ,  안병석 ,  윤병선

IPC: A23B7/10 ,  A23B7/005 ,  A23L19/20 ,  A23L1/30

CPC classification number: A23B7/105 ,  A23B7/005 ,  A23L19/20 ,  A23L33/105

Abstract: The present invention relates to a method for manufacturing kimchi comprising: cutting and roasting leaves of Dendropanax morbifera; mixing Dendropanax morbifera leaf powder with saltwater to salt Chinese cabbages; washing the salted Chinese cabbages; refrigerating and dehydrating the washed Chinese cabbages; mixing various seasonings to Dendropanax morbifera leaf powder with the dehydrated Chinese cabbages to make kimchi. Over the process of manufacturing kimchi, ingredients for Dendropanax morbifera reduces the provocative smell of kimchi and raises the preference of kimchi. The addition of Dendropanax morbifera ingredients presents an additional functional feature to the conventional one of kimchi. The Dendropanax morbifera ingredients are suitable for taste regardless of age and gender. [Reference numerals] (S100) Step of roasting leaves of Dendropanax morbifera;(S200) Step of making leaves of Dendropanax morbifera powder;(S300) Step of mixing leaves powder to salt Chinese cabbages;(S400) Step of refrigerating and dehydrating Chinese cabbages;(S500) Step of inserting and mixing kimchi seasoning to Chinese cabbages

Abstract translation: 本发明涉及一种制作泡菜的方法，其特征在于，包括：切碎和烘烤Dendropanax morbifera的叶子; 将盐渍龙舌兰叶粉与盐水混合拌盐; 洗盐腌白菜; 冷藏和脱水洗白菜; 将各种调味料与Dendropanax morbifera叶粉与脱水的白菜混合制成泡菜。 在制作泡菜的过程中，Dendropanax morbifera的成分可以减少泡菜的刺激性气味，提高泡菜的喜好。 添加Dendropanax morbifera成分为传统的泡菜提供了额外的功能特征。 Dendropanax morbifera成分适合不分年龄和性别的味道。 （S100）步骤：（S200）将落叶松的叶片制作步骤（S300）将叶粉与盐白菜混合的步骤（S400）将白菜冷冻脱水的步骤 ;（S500）将泡菜调味料插入和混合到白菜的步骤