PROCESS OF PREPARING DRIEd KIMCHI PREVENTING BROWING AND DRIED KIMCHI

• Main Authors: KIM JEONG JOO, PARK JONG HWAN, WI GI HYUN, SON SEOK JUNE, NOH KYUNG HYUN, JUNG SUNG UG
• Format: Patent
• Language: English; Korean
• Published: 27.06.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

배추 절임 공정 및 숙성 공정이 없이 배추를 주원료로 하고, 분말 양념을 배합하여 건조 김치를 제조한다. 블랜칭(blanching) 공정을 도입하고, 분말 양념을 배합하여, 건조 김치의 갈변을 억제하고, 맛과 풍미가 우수하며 제조 수율이 향상된 건조 김치를 제조할 수 있다.