PURPOSE: a kind of production method offer of apple pickle allows the conventional Kimchi appearance having the same of tasty and refreshing taste apple pickle, and by the way that the apple of chopping is added, apple extract and xanthan gum are in pickles. ;CONSTITUTION: it be 10 to 15% is 6 to 10 hours that Chinese cabbage, which is the concentration of salt water salt, dehydration. The salt water wild cabbage that condiment is 76%, the radish of 6% chopping, the apple of 4% chopping, 3.3% chilli powder 7%, ginger 2.4%, green onion 2.4%, green onion 1.1%, ferment anchovy sauce, and 0.3% sugar, refined salt 7,6%0 76%1, apple extract and 76%2 xanthan gum. Chinese cabbage new germ plasm is added in condiment. Viscosity of xanthan gums forms the apple of chopping on the skin, and prevents replacement original flavor apple, flavor, and cause the pickles of mouth feel salinity. Apple extract makes flavor and taste apple. ;The 2013 of copyright KIPO submissions
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