Manufacturing Process For Freeze Dry Pickles Vegetables

摘要

PURPOSE: A process of preparing the titled Kimchi by mixing a Korean cabbage and auxiliary material, fermenting with anaerobic lactic acid bacteria, etc. at an optimum pH and then fast-freezing is provided which enhances long term stability thereof while maintaining freshness thereof. CONSTITUTION: A Kimchi main material and auxiliary material are mixed in a specified ratio, fermented at a pH of 4.5 to 5.5, fast-frozen to -40deg.C and then dried to 60deg.C in a vacuum drier. The main material is a Korean cabbage, young radish or leaf mustard. The Kimchi preparing method can repeatedly prepare Kimchi with improved freshness, taste, flavor, eating quality.