CHUNNAM TECHNO UNIVERSITY INDUSTRY-ACADEMY COOPERRATION FOUNDATION
发明人:
KIM, CHUN SUNKR,김춘순
申请号：
KR1020150085110
公开号：
KR1020160148295A
申请日:
2015.06.16
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to an Allium hookeri-mustard kimchi manufacturing method using green tea-marinated crab sauce including: a step in which a fresh blue crab is trimmed and then placed in soy sauce for approximately three hours a step in which the soy sauce poured into the blue crab is removed, seasoned, boiled again, cooled, and then poured back into the blue crab for the blue crab to be placed in the soy sauce a step in which a soy sauce-marinated crab is prepared and soy sauce-marinated crab sauce is prepared by a process being repeated twice to three times in which the soy sauce poured into the blue crab is removed again, boiled, cooled, and then poured back into the blue crab, Allium hookeri is cleanly trimmed, and the Allium hookeri is salted in salted anchovies a step in which mustard is trimmed, salted for 35 to 50 minutes with coarse salt, and washed with water for dehydration a step in which seasoning additives are prepared by garlic and ginger for seasoning being chopped and yellow peach, pear, and apple being ground with a grinding plate a step in which starch is made by green tea powder and flour being mixed with a predetermined amount of water and then the starch is cooled a fermentation step in which the salted Allium hookeri and the salted and dehydrated mustard are mixed with a predetermined amount of the starch obtained by the mixing between the green tea powder, the flour, and the prepared seasoning additives and the soy sauce-marinated crab sauce obtained in the soy sauce-marinated crab manufacturing step and then fermentation is performed for 7 to 9 hours at a constant room temperature of 18 to 20°C and a low-temperature ripening step in which the kimchi fermented at the constant temperature is ripened for 7 to 10 days in a refrigerator maintaining a temperature of 4 to 5°C.COPYRIGHT KIPO 2017본 발명은 녹차 게장국물을 이용한 삼채갓김치의 제조방법에 관한 것으로, 더욱 상세하게는 싱싱한 꽃게를 손질한 후에 간장을 부어놓고 3시간 정도 담가놓는 단계 꽃게에 부어진 간장을 따라내어 양념을 넣고 한번 끓인 후에 식혀 다시 꽃게에 부어 꽃게를
