KWON, WOO JOONGKR,권우중,LEE, HEE SEOPKR,이희섭,LIM, SUNG HEEKR,임성희,LEE, SANG YOULKR,이상열
申请号：
KR1020150004466
公开号：
KR1020160086721A
申请日:
2015.01.12
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a manufacturing method of ripe kimchi stew. More specifically, the present invention relates to a cooking method which performs freezing, defrosting, and reheating processes of heated kimchi stew, and adjusts the acidity of kimchi by adding vinegar to the kimchi stew in a reheating step. Accordingly, the time required to age kimchi is shortened, and the texture and sour taste of ripe kimchi can be maintained. Furthermore, ripe kimchi stew with uniform quality can be massively produced in a short period of time. The kimchi stew heated at 90-100°C for 50-60 minutes is cooled to 15°C or lower, and is rapidly frozen to be stored at -18°C or lower. The frozen kimchi stew is defrosted in a refrigerator for 12-36 hours.COPYRIGHT KIPO 2016본 발명은 묵은지 김치찜의 제조방법에 관한 것으로서, 자세하게는 가열된 김치찜을 냉동, 해동 및 재가열하고, 재가열 단계에서 식초를 가하여 산도를 조절함으로써, 김치의 숙성시간을 단축하면서도 묵은지의 질감과 신맛을 유지할 수 있으며, 일정한 품질을 가지는 묵은지 김치찜을 단시간에 대량생산할 수 있는 조리방법에 관한 것이다.
