Process for producing kimchi using spear of a chestnut blossom

摘要

PURPOSE: A method of manufacturing kimchi is provided to manufacture chestnut flower net kimchi which has unique flavor and taste of chestnut flower and extends the open date by using concentrate of chestnut flower net. CONSTITUTION: Chestnut flower net, which blooms fully between May and June, is collected. After 2-3 times weight of water is added to the chestnut flower net and boiled until the volume is reduced to 1/2-2/3 range, the mixture is filtered to obtain the first concentrate of chestnut flower net. Sugar or oligosaccharides, and malt water are added to the first concentrate and concentrated to obtain the second concentrate of chestnut flower net. The salted cabbage is obtained by immersing cabbage into salt water, washing and dehydrating. The second concentrate of chestnut flower net 5-20wt% is mixed with seasoning to make stuffing for kimchi. The stuffing for kimchi is mixed with the salted cabbage to obtain chestnut flower net kimchi. The chestnut flower net kimchi is aged. The chestnut flower net kimchi is sealed, settled in the bottom of the underground spring water, and aged for 1-3 months. The malt water is manufactured as follows: The malt put in the net is dipped in the water of 3-5 times of the malt weight for 4-6 hour. The malt in the net is taken out and compressed. [Reference numerals] (S11) Salted cabbage manufacturing step; (S21) First chestnut flower sprout concentrate manufacturing step; (S22) Second chestnut flower sprout concentrate manufacturing step; (S23) Kimchi seasoning manufacturing step; (S31) Kimchi seasoning mixed cabbage manufacturing step; (S41) Kimchi aging step