Method for producing Kkakdugi with increased antioxidant activity using Opuntia humifusa

摘要

The present invention relates to a process for the production of (a) a process for salting a diced radish; (b) preparing water by adding water to millenniaceae, Wangdong leaves and body herbs, filtering and then concentrating the extracted extract to prepare a milky water concentrate; (c) adding to the water the prepared ternary premixed concentrate of step (b), radish, anchovy, kelp, seaweed, paprika, calcium and shrimp, and then extracting and filtering to prepare an extract of natural product of Milkweed; (d) adding a red pepper powder, garlic, glutinous rice paste, anchovy sauce, onion, sugar, shrimp, ginger, leek, salt, and seasoning to the prepared natural water extract of step (c) to prepare a kimchi sauce; (e) aging the prepared kimchi seasoning of step (d); And (f) frying the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The antioxidant activity and the aging delayed effect of the And the antioxidative activity and the delayed aging effect produced by the method are improved.