PRODUCTION OF DRIED KIMCHI FOR SEASONING SAUCE, DRIED KIMCHI FOR SEASONING SAUCE PREPARED THEREBY, SEASONING SAUCE MIXED WITH DRIED KIMCHI AND PRODUCTION THEREOF

摘要

PURPOSE: A method for preparing dried kimchi by preserving Korean cabbage in a mixed solution of sugars and salt, mixing with a seasoning material and then drying is provided. The product has characteristic taste and flavor of kimchi and suits a Korean' taste while being masked in an unpleasant taste and smell. CONSTITUTION: Korean cabbage is preserved with a mixed solution of 60 to 70% by weight of a sugar solution and 10 to 15% by weight of a salt solution in a ration of 1:3 to 1:7 for 3 to 5hr, mixed with a seasoning material, aged for 48 to 72hr at 2 to 8deg.C and then dried to a moisture content of 8 to 15% after cutting. The kimchi comprises: by weight, 80 to 85% Korean cabbage, 4.0 to 6.0% sugar, 0.3 to 0.7% salt, 1.0 to 1.3% red pepper, 3.2 to 3.5% garlic paste, 0.08 to 0.11% ginger paste, 4.5 to 5.0% onion paste, 1.2 to 1.5% green onion paste, 0.08 to 0.12% L-sodium glutamate, 0.3 to 0.4% acid and 0.3 to 0.6% pickled seafood juice. The kimchi is dried with hot air at 50 to 60deg.C for 30 to 40hr and then with cold air at 40deg.C or less for 10 to 20hr to a moisture content of 8 to 15%.