Preparation of liquid sauce for manufacturing kimchi to improve taste and to extend shelf life

摘要

PURPOSE: A seasoning liquid for manufacture of kimchi allowing everybody to conveniently prepare kimchi without measuring and mixing pickled seafood juice, glutinous rice paste, MSG and sweetening agents is provided to reduces personnel expenses, improve productivity and extend a proper ripening period. CONSTITUTION: The seasoning liquid comprises 1 to 3% by weight of lactic acid, 1.5 to 4% by weight of calcium lactate, 55 to 85% by weight of pickled seafood juice(aek chot, Korean native name), 0.5 to 1% by weight of a kelp extract, 0.2 to 0.3% by weight of gums and 8.03 to 14.11% by weight of sugars. The pickled seafood juice contains 40 to 60% by weight of liquid type salt-fermented anchovy(myeolchi chot) and 15 to 25% by weight of liquid type salt-fermented Ammodytes personatus(kanari eak chot).