PROCESS FOR LOW SALT KIMCHI USING QUICK SALTING TECHNOLOGY WITH LOW AMOUNT OF SALT

摘要

The present invention provides a production method of low salinity kimchi using a quick salting technique which comprises the following steps: increasing the temperature of a core of a kimchi main material using microwaves for preventing the increase of salinity without damaging the matter properties of the kimchi main material; successively passing the kimchi main material through dry air for 15-30 minutes to dry the kimchi main material to reduce the weight of the kimchi main material to 80-90%; dipping the kimchi main material in cooled low salinity water (3-15%) for cooling the dried kimchi main material; additionally removing the moisture in cells of the kimchi main material before simply salting the kimchi main material to reduce the water contents of the kimchi main material into 70-85%; washing and dehydrating the kimchi main material; and mixing the kimchi main material with additional ingredients. [Reference numerals] (S110) Prepare a main material; (S120) Heating and drying; (S125) Soaking at low temperature and low salinity; (S130) Wash and dehydrate; (S140) Mix; (S210) Prepare additional ingredients