PROCESS FOR PRESERVATION OF KIMCHI BY ADDING CHINESE PEPER EXTRACT AND MUSTARD OIL

摘要

The method of prolonging the preserration period of KIMCHI by adding chinese peper extract and mustard oil oomprises (a) extracting available ingredients from chineses peper by using ethamol and rotary evaporator, (b) preparing the seasoned KIMCHI, (c) adding chinese peper extract and mustard oil to the seasoned KIMCHI, (d) adding 0.5% of xamtan gum and 0.1% of sucrose ester to the above KIMCHI to disperse available ingredinents of additives and season homogenously.