kimchi applying Salicornia herbacea, resulting in extending shelf life and the manufacturing method thereof

摘要

Kimchi with extended shelf life using Salicornia herbacea and a preparation method thereof are provided to prevent a change in color thereof, to reduce salty and sour tastes, and to keep a crisp texture even while storing for a long period by making the progress of softening slow. Kimchi with extended shelf life using Salicornia herbacea is prepared by the steps of: washing the tender leaves and stems of Salicornia herbacea collected in May to June, soaking them in water for 30min, performing natural fermentation in a crucible, filtering it by a membrane filter of 200~300 mesh, and heat-sterilizing, to make fermented liquid of Salicornia herbacea; mixing anchovy sauce and the fermented liquid of Salicornia herbacea of 3~10wt%, based on the weight of the anchovy sauce, followed by obtaining Salicornia herbacea sauce; adding the Salicornia herbacea sauce and Salicornia herbacea powder to kimchi seasoning, obtaining a mixed kimchi seasoning, and mixing it with salted Chinese cabbage; and aging the kimchi at 1~5°C for 10days, and then packing it, wherein the mixed amount of Salicornia herbacea powder is 3~9wt%, based on the weight of the kimchi seasoning.