The present invention relates to a manufacturing method of kimchi snack composition using a freeze-dried powder kimchi. ; This invention is in the store below 10 ℃ 25 days to about 5 days once investigated a total acid and pH on the 15th day of 0.3 to 0.8% concentration of the total acid before and after as sauerkraut, kimchi, rapidly out of pH4.2 ~ 4.8 Freeze create and then dried, ground finely in the grinder to a powder, this flour 50-55% by weight, egg 20-23% by weight of sugar 8-12% by weight, milk 0.3 to 0.7% by weight, butter, 0.3 ~ 0.6% by weight, sesame 0.2 ~ 0.6% by weight, syrup 0.1 to 0.5% by weight, mixing the salt 0.1 to 0.5% by weight for 6 to 8 bun dough, and then storage stability of Kimchi lactic acid bacteria to be fry for 100 ~ 140 seconds in the oil of 140 ~ 150 ℃ and by increasing the efficiency in the nutrition, taste, are savory and have a protein flavor provides a method which can produce a kimchi snack which may be used in various kinds of snacks. ; Kimchi, snacks, quick frozen
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