PARK, JUNG SOON,박정순,KIM, SANG CHUL,김상철,CHUNG, JI HYUK,정지혁,CHO, WOO OK,조우옥,SEO, INN SOO,서인수,KIM, MIN HEE,김민희
申请号：
KR1020120046315
公开号：
KR1020130123134A
申请日:
2012.05.02
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
The present invention comprises the following steps: filtering ink from squid or small octopus with a sieve to obtain ink sauce removing outer leaves from 60 parts by weight of Chinese cabbage before cutting in quarters, dipping the Chinese cabbage into bay salt water having salinity of 8%, salting the Chinese cabbage for 10 hours, and washing the the Chinese cabbage before dehydrating mixing 8 parts by weight of ink sauce, 15 parts by weight of radish cut in the size of 5 cm X 0.3 cm, 2 parts by weight of spring onion, 2.5 parts by weight of chive, 1.5 parts by weight of water parsley, 1.5 parts by weight of red pepper cut in 2-3 cm, 2.5 parts by weight of garlic, 0.5 parts by weight of ginger, 2 parts by weight of onion, 3.5 parts by weight of ground salted anchovy sauce, 5 parts by weight of red pepper powder, 0.7 parts by weight of sesame seeds, and 5 parts by weight of Japanese apricot juice to obtain kimchi filling seasonings and inserting the filling seasonings into the salted Chinese cabbage by inserting the seasonings layers by layers, and aging the obtained Chinese cabbage kimchi in an aging container at 15? for 3-5 days.COPYRIGHT KIPO 2014[Reference numerals] (AA) Start(BB) End(S100) Step of producing ink sauce using ink(S200) Chinese cabbage salting step of salting down Chinese cabbages(S300) Step of making seasoning for the Chinese cabbages(S400) Step of aging the Chinese cabbages본 발명은 (A) 오징어나 낙지에서 채취한 먹물을 체에 걸러 먹물소스를 제조단계 (B) 배추 60중량부의 겉잎을 떼고 1/4로 등분한 포기배추를 천일염으로 염도 8%가 되도록 만든 천일염수에 넣고, 10시간 동안 절인 후, 세척하여 물기를 뺀 절임배추를 제조하는 배추절임단계 (C) 상기 (A)단계에서 제조한 먹물소스 8중량부와, 무 15중량부를 5cm X 0.3cm간격으로 채썬 것, 대파 2중량부, 쪽파 2.5중량부, 미나리 1.5중량부 및 홍고추 1.5중량부를 2 내지 3㎝로 썬 것, 마늘 2.5중량부, 생강 0.5중량부, 양파 2중량부, 멸치액젖 3.5를 간 것, 고춧가루 5중량부, 통깨 0.7중량부 및 매실액 5중량부를 모두 한데 섞어 혼합하여 배추 속양념을 제조하는 단계 및 (D) 상기 (B)단계에서 제조한 절임배추 겹겹이 상기 (C)단계에서 제조된 속양념을 넣어 만든 배추김치를 숙성용기에 담아 15℃에서 3일 내지 5일 정도 숙성시키는 숙성단계 를 포함하는 것을 특징으로 한다.
