MANUFACTURING METHOD FOR KIMCHI USING FUNCTIONAL KIMCHI SAUCE CONTAINING LYCII FRUCTUS

摘要

PURPOSE: A manufacturing method for kimchi using functional kimchi sauce is provided to help maintenance of health for a body by mixing the sauce with Chinese cabbage after making glutinous rice paste with various kinds of seasoning.;CONSTITUTION: A manufacturing method for kimchi using functional kimchi sauce includes the following steps of: washing Chinese cabbage after removing outer leaves of Chinese cabbage; putting the salted Chinese cabbage in a salting tank; washing and dehydrating the salted Chinese cabbage; manufacturing broth by boiling water, pumpkin 9~15 parts by weight, pollack 0.1~2 parts by weight, Laminaria japonica 0.1~2 parts by weight, and Lycii Fructus 0.1~2 parts by weight for 3 hours; making glutinous rice paste after washing glutinous rice; making pulverizing seasoning including ginger 3~5 weight%, scallion 3~5 weight%, Korean leek 3~5 weight%, shallot 3~5 weight%, onion 3~5 weight%, garlic 15~20 weight%, shredded radish 30~40 weight%, shredded carrot 5~10 weight%, crushed peer 5~10 weight%, Alaska pollack fillet 3~5 weight%, and Laminaria japonica 1~3 weight%; making cayenne pepper powder; making functional seasoning by mixing the glutinous rice paste, the pulverized seasoning, fermented seafood and cayenne pepper powder; and mixing the functional seasoning with Chinese cabbage.;COPYRIGHT KIPO 2010