PURPOSE: A producing method of salted cabbage is provided to control the activation of enzymes and the growth of microorganisms and to prevent the degradation of the quality of cabbage.CONSTITUTION: Cabbage is cut and transferred through a conveyer belt, and the temperature of the cabbage is rapidly cooled. The cooled cabbage is loaded on a basket, and stored in a saline solution tank for salting. The salted cabbage is washed and loaded in a predetermined amount of container, and the container is filled with salt water before cold storage. The rapid cooling process of the cabbage is conducted by spraying a saline solution with 20-25% salinity at 5°C, passing the cabbage which is divided in half through the saline solution tank with 20-25% salinity at 5°C, or storing the cabbage in the saline solution tank. 0.01-0.05% of NaOCl or Na2SO3 are added in the tank for preventing the browning of the cut portion of the cabbage.COPYRIGHT KIPO 2013[Reference numerals] (AA) Cutting cabbage (BB) Decrease of the temperature of the cabbage (CC) Soaking (DD) Salting (EE) Storing본 발명은 절임배추의 제조방법에 관한 것으로, 보다 상세하게는 배추를 절개하여 컨베이어벨트로 이동시키면서 냉각된 식염수를 살수시켜 배추를 급냉시키거나 또는 절개된 배추를 식염수조를 통과시켜 냉각시키는 단계와, 바구니에 적재된 배추를 절임탱크에 적재하여 저온 염지시키는 단계와, 염지된 배추를 새척한 후 용기에 적재하고 식염수를 채워 냉장저장하는 단계로 구성되는 절임배추의 제조방법이다. 본 발명의 절임배추는 3-4개월동안 저장하여 김치를 담아도 연부현상이나 냄새가 없고, 씹힘성과 맛이 우수하여 생산자나 소비자에게 안정적인 배추를 제공할 수 있다.
