MANUFACTURING METHOD OF APRICOT PLUM KIMCHI

摘要

PURPOSE: Japanese apricot making process of pickled provides the taste pickles for remaining original for a long time to prevent the additional Japanese apricot concentrate of pickles of fermentation pickled vegetable from entering filler. ;CONSTITUTION: cleaning Japanese apricot is washed and dried with clear water. It is March that dry Japanese apricot, which is that be mixed with sugar be before the fermentation of 1:1 ratios, and Japanese apricot concentrate is sufficiently separated by Japanese apricot decoration (S10). Chinese cabbage cleans Chinese wild cabbage and pickles, wash (S20) three times with clear water in salt water after heat preservation. Pickles filling is by 5. in mixture4-6.The Japanese apricot concentrate of 3 weight %, 12.8-24.The loss of equilibrium Chinese radish of 5 weight %, 14.4-15.The chilli powder of 8 weight %, 5.4-6.The radish Juice of 3 weight %, 9-10.Salt marsh hilsa herring in 5 weight %, 7.2-8.Baysalt in 4 weight %, 7.2-8.4 weight % garlics, 7.2-8.4 weight %, the salted shrimp 7. in ginger2-8.4 %, 5.4-6.30 weight % Korean-leeks, 5.4-6.The green onion of 31 weight %, 5.4-6.In the leaf mustard leaf of 32 weight %, 5.4-6.The sugar and 5. of 33 weight %4-6.Glutamic acid (S30) in the L-monosodium of 34 weight %. The filler (S40) that pickles pass through the salt marsh Chinese cabbage of mixing 70-80 weight % and the pickles of 20-30 weight %. Pickles Japanese apricot ornament 2-3 is wound into (S50) together. ;The 2013 of copyright KIPO submissions;[Reference numerals] (S10) prepares Japanese apricot concentrate; Chinese cabbage (S20) saves; (S30) pickles filler is prepared by Japanese apricot concentrate and a variety of materials; (S40) mixed marinated Chinese cabbage and pickles filling; (S50) pickles are packed