KR100367577B1 - mushroom kimchi manufacturing method - Google Patents

Abstract

The present invention is a mushroom kimchi manufacturing method for producing a new kimchi food in pursuit of the taste and aroma at the same time by producing a kimchi made of cabbage and mushrooms as the main ingredient of mushrooms and mushrooms of health food To provide, by selecting and selecting the Chinese cabbage pickled in brine at room temperature to kill the breath and washed and dehydrated to give a salinity of 1.4-1.8% and cutting it to an appropriate size to prepare a pickled cabbage; Preparing a mushroom material by selecting and selecting mushrooms, oyster mushrooms, shiitake mushrooms, and mushrooms, and cutting them into appropriate sizes; Preparing seafood broth by putting seafood consisting of seaweed, kelp, dried squid and anchovy dried Hinshi fish in water and boiling for 3-4 hours, seasoning with soy sauce and sugar; Oyster mushrooms and enoki mushrooms are boiled in the seafood broth at about 95 ° C. for 2 minutes, and Pleurotus eryngii and shiitake mushrooms are steamed at about 95 ° C. for 2 minutes to mature these mushrooms at 0 ° C.-5 ° C. for at least 2 hours. Steps; For pickled cabbage and steamed and boiled mushrooms, which are the main ingredients, natural ingredients such as radish, red pepper powder, garlic, green onion, ginger, and powdered natural spices, salted fish, salt, other chestnuts, walnuts, pine nuts, etc. Preparing the seasoning; Tossing the pickled cabbage and steamed and boiled mushrooms separately to the prepared seasoning and then mixing them together; Packing tossed in a container as described above, characterized in that it comprises the step of aging for about 2 days at 0 ℃-5 ℃ low temperature container.

Description

Mushroom kimchi manufacturing method

The present invention relates to a mushroom kimchi with mushrooms and cabbage as a main ingredient, in particular by producing a mushroom known as a health food by ripening with kimchi, a fermented food to provide kimchi as a health food to increase the nutritional value and the unique taste of kimchi At the same time relates to a method of producing mushroom kimchi to facilitate the consumption of mushrooms.

Kimchi is a processed food using vegetables and is one of the most important foods on the table in our country. Recently, it is one of the most globalized foods in Japan.

These kimchi are fermented and fermented vegetables with various seasonings including garlic, pepper, ginger, etc. which have been cooked for thousands of years to Korean's taste and salt, and there are many kinds according to ingredients and manufacturing methods. Collectively called Kimchi.

On the other hand, kimchi is rich in vitamins, minerals, etc. In particular, organic acids promote appetite, and lactic acid bacteria play an important role in suppressing the reproduction of various harmful bacteria in the body.

Kimchi manufacturing method has been continuously improved through many years of experience, and nowadays, kimchi has been almost leveled since it was manufactured in large quantities in factories, and this has been exported to Japan, the United States, etc. It is known.

The kimchi manufacturing method until now has been manufactured by the following process.

Selecting and cutting the cabbage constituting various seasonings such as Chinese cabbage and red pepper powder, garlic, green onion, etc .;

Pickling the selected, cut cabbage with salt (or brine);

Washing and dehydrating the pickled cabbage;

Processing each of the selected and cut cabbage (seasoning) and gathering together to create a cabbage;

Putting the tossed cabbage paste into the pickled cabbage;

The cabbage into which the Chinese cabbage is put is prepared in a container for a period of time to prepare kimchi.

In the above description of the method of manufacturing cabbage kimchi, cabbage kimchi, radish kimchi, gatkimchi and the like is also made in a very similar method.

The cabbage kimchi as described above is manufactured using the Chinese cabbage as the main material and the seasoning cabbage vinegar as a subsidiary material, there was a limit to increase the status of kimchi as a functional food.

Therefore, recently, kimchi as a functional food has been developed.

Prior art of Korean Patent Office No. 90-9205 (December 24, 1990) (name: manufacturing method of mushroom kimchi) and Korean Patent Office Publication No. 97-32465 (1997.07.22) (name: method of manufacturing mushroom kimchi) Silver, which is simply made of mushrooms as a main ingredient, is made of kimchi.

In addition, Korean Patent Application Publication No. 2000-0019351 (2000.04.06) (name: Song-i mushroom kimchi) is made by slicing pine mushrooms in pickled cabbage and putting pear juice into it, which is the tradition of red pepper powder, green onion, garlic, etc. Because it does not contain seasonings, it cannot taste the taste of traditional kimchi, and because it is made of expensive natural mushrooms, the price of kimchi is very expensive and cannot be generalized.

The present invention in consideration of the problems of the prior art as described above to produce kimchi with cabbage and mushrooms as the main ingredient of the kimchi mushrooms in harmony with the unique taste and health food of the kimchi to simultaneously pursue the taste and aroma to create a new kimchi food It is an object to provide a mushroom kimchi and a method for producing the same that can be provided.

In order to achieve the above object, the present invention,

To 100 parts by weight of pickled Chinese cabbage, steamed and poached mushrooms as main ingredients, 5.00-8.00 parts by weight of radish, 6.50-8.50 parts by weight of red pepper powder, 6.00-9.00 parts by weight of natural seasonings of garlic, green onion, and ginger, and powdered natural seasoning 0.20- It is a mushroom kimchi prepared by adding 0.60 parts by weight, fish sauce 3.50-5.00 parts by weight, salt 0.60-1.20 parts by weight, and other ingredients such as chestnuts, walnuts, pine nuts, etc. 1.50-3.00 parts by weight.

In addition, the present invention,

Selecting and selecting cabbages, pickling them in brine at room temperature, killing their breath, washing and dehydrating to obtain salinity of 1.4-1.8%, and cutting them into appropriate sizes to prepare pickled cabbages;

Preparing a mushroom material by selecting and selecting mushrooms, oyster mushrooms, shiitake mushrooms, and mushrooms, and cutting them into appropriate sizes;

Preparing seafood broth by putting seafood consisting of seaweed, kelp, dried squid and anchovy dried Hinshi fish in water and boiling for 3-4 hours, seasoning with soy sauce and sugar;

Oyster mushrooms and enoki mushrooms are boiled in the seafood broth at about 95 ° C. for 2 minutes, and Pleurotus eryngii and shiitake mushrooms are steamed at about 95 ° C. for 2 minutes to mature these mushrooms at 0 ° C.-5 ° C. for at least 2 hours. Steps;

For pickled cabbage and steamed and boiled mushrooms, which are the main ingredients, natural ingredients such as radish, red pepper powder, garlic, green onion, ginger, and powdered natural spices, salted fish, salt, other chestnuts, walnuts, pine nuts, etc. Preparing the seasoning;

Tossing the pickled cabbage and steamed and boiled mushrooms separately to the prepared seasoning and then mixing them together;

Packing tossed in a container as described above, characterized in that it comprises the step of aging for about 2 days at 0 ℃-5 ℃ low temperature container.

Hereinafter, preferred embodiments of the present invention will be described in detail.

(1) preparing pickled cabbage

Select and select Chinese cabbage and cut it into 2 or 4 parts depending on the size of cabbage.

Next, salt is dissolved in bottled water (water) to make brine, and the prepared cabbage is added to the brine. At this time, adjust the amount of salt while measuring salinity. Pickle cabbage for 12-18 hours and then take the cabbage out of the brine.

The cabbage pickled in brine as above is rinsed in the washing process to remove some of the salt and the cabbage juice and remove the water from the dehydration process.

At this time, the salinity of the pickled cabbage is maintained at 1.4-1.8%.

Next, the pickled cabbage is cut into 3-4 cm in size so as to eat, and the preparation of the pickled cabbage is completed.

(2) mushroom material preparation

Select mushrooms, oyster mushrooms, shiitake mushrooms, and mushrooms, and cut mushrooms about 0.3cm wide and 3.5cm long enough to eat these mushrooms.

(3) preparing mushroom broth

Add seafood consisting of seaweed, kelp, dried squid, anchovy, and dried hin-fish to boil for 3-4 hours, and then season with seafood and soy sauce to prepare seafood broth.

(4) stewed and matured mushrooms

Enoki mushrooms and oyster mushrooms are added to the seafood broth and boiled in a temperature atmosphere of about 95 ° C. for 2 minutes and then taken out.

And shiitake mushrooms and mushrooms are steamed in a steamer for 2 minutes in a temperature atmosphere of about 95 ℃ and then taken out.

Boiling or steaming the mushrooms (Enoki mushroom, oyster mushroom, shiitake mushroom, Pleurotus eryngii) as described above is to kill the breath of the mushroom and at the same time to preserve the mushroom's originality, and the mushroom within two minutes at a temperature of about 95 ℃ By steaming or steaming, it prevents the breakdown of mushroom enzymes and maintains freshness.

In addition, the top mushroom and oyster mushroom are soaked in seafood broth, and shiitake mushroom and shiitake mushroom are steamed in order to preserve the flavor and aroma according to the characteristics of the mushroom.

As described above, the mushrooms stewed by steaming and steaming are aged at a temperature atmosphere of 0 ° C.-5 ° C. for at least 2 hours to complete the preparation of the mushrooms.

(5) seasoning preparation

Prepare the seasoning for the mushrooms stewed with the pickled cabbage and steamed and steamed.

That is, for the pickled cabbage and steamed and boiled mushrooms, which are the main ingredients, natural ingredients such as radish, red pepper powder, garlic, green onions, ginger, and powdered natural spices, salted fish, salt, other chestnuts, walnuts, pine nuts, etc. Prepare a toasted seasoning.

The powdered natural seasoning is composed of a dry powder garlic, a dry powder ginger and a dry powder licorice. The dried powder licorice is sweetened as a sugar substitute.

(6) tossed pickled cabbage and mushroom

The pickled cabbage and steamed and boiled mushrooms are separately tossed in the prepared seasoning and then mixed with the seasoned pickled cabbage and mushrooms.

The reason for separately mixing the pickled cabbage and the mushroom in order to make the seasoning well in the pickled cabbage and the mushroom, in particular, in the case of mushrooms, it is advantageous to preserve the original form of the mushroom well.

(7) Packing and Aging

The mushroom kimchi mixed with the above was packed in a container and aged at 0 ° C.-5 ° C. for about 2 days to complete the preparation of the mushroom kimchi.

In the above example, the mixing ratio of mushroom kimchi was prepared as follows.

Mixing ratio of the mushroom kimchi of the present invention (unit: kg)

Pickled cabbage 38.78

Steamed and Poached Mushrooms (Enoki, Pleurotus, Shiitake, Pleurotus Mushroom) 38.78

4.80

Red pepper powder 5.76

Natural Seasoning

(1) garlic 4.00

(2) wave 1.68

(3) ginger 0.32

Powdered Natural Seasoning 0.32

Fish sauce 3.20

Salt 0.64

Subsidy

(1) 0.80 at night

(2) walnut 0.68

(3) Pine 0.24

* Chinese cabbage pickled salinity: 1.6%

The powdered natural seasoning is composed of 47-57% of dry powder garlic, 14-22% of dry powder ginger, and 26-34% of dry powder licorice.

In the above example, the compounding ratio of pickled cabbage and steamed and boiled mushrooms as main ingredients was set to 5 to 5.

However, the mixing ratio of the cabbage and mushroom can be made within 7 to 3 to 3 to 7 of the ratio of the pickled cabbage and steamed and boiled mushrooms according to the consumer's preference.

When the mixing ratio of the pickled cabbage and the pickled cabbage in the blending ratio of pickled cabbage is less than or equal to 3, the inherent taste as cabbage kimchi cannot be felt, and when the blending ratio of steamed and boiled mushrooms is less than or equal to 3, the flavor as mushroom kimchi none.

Meanwhile, even when seasonings are subsidiary materials, the compounding ratio can be increased or decreased depending on the preference of the consumer.

As described above, the mushroom kimchi of the present invention is made from cabbage and mushrooms as a main ingredient, and the mushrooms are boiled in broth or steamed and added with seasonings. In harmony with it, the taste of Kimchi is renewed.

In addition, as mushrooms become main ingredients in kimchi along with Chinese cabbage, Koreans or Japanese who consume a lot of kimchi will naturally eat mushrooms, which will contribute to the promotion of mushroom consumption and national health.

Claims (4)

delete delete delete Selecting and selecting cabbages, pickling them in brine at room temperature, killing their breath, washing and dehydrating to obtain salinity of 1.4-1.8%, and cutting them into appropriate sizes to prepare pickled cabbages; Preparing a mushroom material by selecting and selecting mushrooms, oyster mushrooms, shiitake mushrooms, and mushrooms, and cutting them into appropriate sizes; Preparing seafood broth by putting seafood consisting of seaweed, kelp, dried squid and anchovy dried Hinshi fish in water and boiling for 3-4 hours, seasoning with soy sauce and sugar; Oyster mushrooms and enoki mushrooms are boiled in the seafood broth at about 95 ° C. for 2 minutes, and Pleurotus eryngii and shiitake mushrooms are steamed at about 95 ° C. for 2 minutes to mature these mushrooms at 0 ° C.-5 ° C. for at least 2 hours. Steps; For pickled cabbage and steamed and boiled mushrooms, which are the main ingredients, natural ingredients such as radish, red pepper powder, garlic, green onion, ginger, and powdered natural spices, salted fish, salt, other chestnuts, walnuts, pine nuts, etc. Preparing the seasoning; Tossing the pickled cabbage and steamed and boiled mushrooms separately to the prepared seasoning and then mixing them together; The method of producing a mushroom kimchi comprising the step of packing the mixed mushroom kimchi in a container as described above and aged for about 2 days at 0 ℃-5 ℃ low temperature.