method for manufacturing kimhi-boogak and kimhi-boogak manufactured thereby

摘要

PURPOSE: A producing method of fried kimchi pieces, and the fried kimchi pieces are provided to secure the shape of cabbage kimchi by maintaining the same moisture content of stem and leaf portions of the cabbage kimchi. CONSTITUTION: A producing method of fried kimchi pieces comprises the following steps: preparing cabbage kimchi using salted cabbage sated with 5~7wt% of salt for 6~12hours; ferment-aging the cabbage kimchi for 2~10days at 10~20deg C; separating leaves of the cabbage kimchi, and mounting on drying stands with plural vent holes; laminating the drying stands with the constant interval, and hot-air drying the cabbage kimchi for 6~12hours at 40~60deg C; spraying glutinous rice glue containing cheese on the surface of the dried kimchi; drying the kimchi coated with the glutinous rice glue for 4~8hours at 40~60deg C; and frying the kimchi coated with the glutinous rice glue using cooking oil at 130~160deg C for 3~5seconds, and separating the oil using a centrifuge.