AN ENHANCING METHOD FOR SHELF-LIFE OF KIMCHI MADE FROM PASTEURIZED BRINED BAECHU KIMCHI CABBAGE

摘要

PURPOSE: a kind of storage property improved method is provided to the lactic acid bacteria strains for improving storage quality pickles first with mixing using wild cabbage pickled vegetable. ;CONSTITUTION: a kind of storage property improved method utilizes wild cabbage pickled vegetable following steps: cutting and Chinese cabbage are marinated, and it is marinated that cleaning and dewatering obtains wild cabbage; Salty wild cabbage is individually packed using LDPE films, and the film has closer; Cold sterilization salt water wild cabbage 65 degrees Celsius 30 2 minutes; It is pickled fermented as starter motor that the mixture or each strain culture of 2% single plant and Leuconostoc or lactobacillus in having plugged import wild cabbage. ;The 2012 of copyright KIPO submissions