首页> 外国专利> PREPARATION OF KIMCHI HAVING EXCELLENT ORGANOLEPTIC PROPERTIES AND TEXTURE BY ADDITION OF MUSHROOM CONTAINING MUSHROOM ROOTS OR ITS CRUSHED MATERIAL DURING INPUTTING OF SPICES INTO SALTED CABBAGE

PREPARATION OF KIMCHI HAVING EXCELLENT ORGANOLEPTIC PROPERTIES AND TEXTURE BY ADDITION OF MUSHROOM CONTAINING MUSHROOM ROOTS OR ITS CRUSHED MATERIAL DURING INPUTTING OF SPICES INTO SALTED CABBAGE

机译:通过将调味料注入腌制的调味料中添加含香菇根或其粉碎材料的泡菜,具有极好的有机脂特性和质地

摘要

PURPOSE: A method of preparing kimchi by adding mushroom containing mushroom roots or its crushed material during an inputting of spices into salted cabbage. The kimchi is rich in nutrients and has excellent organoleptic properties and texture. CONSTITUTION: During the inputting of spices into salted cabbage which has passed through a maturing process or not, mushroom containing mushroom roots or its crushed material are added together with about 3g at least one additive per a head of cabbage. The additive is selected from the group consisting of calcium lactate, chitosan, vitamin B3, casein phosphopeptides(CPP) and phosphopeptides. In the process, radish juice or sweet potato stems can be added.
机译:用途:一种在泡菜中加入香料的过程中,通过添加含有蘑菇根或其碎料的蘑菇来制备泡菜的方法。泡菜营养丰富,感官特性和口感极佳。组成:在将香料输入经过或未经过成熟过程的咸白菜期间,每头大白菜中应加入含蘑菇根或其压碎材料的蘑菇以及约3g至少一种添加剂。该添加剂选自乳酸钙,壳聚糖,维生素B3,酪蛋白磷酸肽(CPP)和磷酸肽。在此过程中,可以加入萝卜汁或甘薯茎。

著录项

  • 公开/公告号KR20050020153A

    专利类型

  • 公开/公告日2005-03-04

    原文格式PDF

  • 申请/专利权人 JEONG JAE WOO;KIM YOUNG JA;

    申请/专利号KR20030057871

  • 发明设计人 JEONG JAE WOO;

    申请日2003-08-21

  • 分类号A23B7/10;

  • 国家 KR

  • 入库时间 2022-08-21 22:05:48

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