CHOI, A SAKR,최아사,MIN, SUNG GIKR,민승기,LIM, I JONGKR,임이종,SHON, SANG SOOKR,손상수,LEE, SANG YUNKR,이상윤,YEO, IK HYUNKR,여익현,NAM, SEUNG WOOKR,남승우
申请号：
KR1020140194113
公开号：
KR1020160082084A
申请日:
2014.12.30
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing high quality refrigerated low salt pickled radish having excellent texture and color, and more specifically, to a method for preparing refrigerated low salt pickled radish which does not include a desalting process, and the pickled radish produced by the method. A method for preparing high quality refrigerated low salt pickled radish having excellent texture and color according to the present invention is effective since the method is capable of reducing production cost, preventing microbial contamination caused by the desalting process and environmental contamination due to the microbial contamination, and providing pickled radish with high quality and stability by skipping the desalting process. A method for preparing refrigerated low salt pickled radish according to the present invention comprises: a step (a) of preparing radish a step (b) of primarily salting radish at a temperature of 0 to 10°C and a salinity of 5 to 8% a step (c) of salting the primarily salted radish at a temperature of 0 to 10°C and a salinity of 8 to 13% and a step (d) of washing and cutting the secondly salted radish of the step (c).COPYRIGHT KIPO 2016본 발명은 식감과 색상이 우수한 고품질 냉장 저염 단무지의 제조 방법에 관한 것이다. 더욱 자세하게는 탈염 공정이 없는 냉장 저염 단무지의 제조 방법 및 이의 방법으로 생산된 단무지에 관한 것이다. 본 발명은 탈염 공정을 생략함으로써 생산 원가를 절감할 수 있으며, 탈염 공정에서 초래되는 미생물 오염 및 이로 인한 환경오염을 예방할 수 있고, 품질과 안정성이 높은 단무지를 제공할 수 있어 효과적이다.
