16-11-2016 дата публикации
Номер: KR1020160131474A
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The present invention relates to kimchi for Chinese, and to a method for producing the same. More specifically, the kimchi for Chinese, with respect to the total weight of kimchi for Chinese, comprises: 65 to 75 wt% of salted cabbage, 7 to 13 wt% of radish, 1 to 4 wt% of glutinous rice gruel, 0.3 to 2.0 wt% of sugar, 1 to 4 wt% of crushed garlic, 0.3 to 1.5 wt% of crushed ginger, 1 to 4 wt% of pear slices, 0.1 to 1.5 wt% of plaste meat broth, 0.5 to 1.5 wt% of spring onion, 1 to 5 wt% of red pepper powder, 0.5 to 1.5 wt% of salted shrimp, 1 to 4 wt% of fermented anchovy sauce, 0.1 to 1.5 wt% of kelp soup, 0.1 to 2 wt% of chives, 0.5 to 2 wt% of Allium fistulosum, 0.1 to 1 wt% of apple concentrate, 0.01 to 0.3 wt% of lactic acid bacterium culturing liquid, and 0.1 to 0.8 wt% of roasted salt. The kimchi for Chinese has the original taste and nutrition of kimchi, and has adjusted sweetness and saltiness corresponding to palatability of Chinese consumers. COPYRIGHT KIPO 2016 (AA) Color (BB) ...
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