STERILIZATION METHOD FOR PROCESSED FOOD COMPRISING MEAT AND KIMCHI WITH HIGH QUALITY USING pH ADJUSTMENT AND MILD HEATING

The present application relates to processed food for room temperature distribution which contains kimchi, meat, and organic acid, and which has a pH of 3.9 to 4.5; and to a method for preparing meat and kimchi based processed food using pH adjustment and mild heating. The method for preparing processed food of the present application has effects of effectively sterilizing various microorganisms which impede the room temperature distribution while minimizing the damage to the taste, aroma and texture of the kimchi and meat by heat. COPYRIGHT KIPO 2018 (AA) Pre-treatment (BB) Meat pH adjustment (blanching after organic acid curing or blanching in organic acid solution) (CC) Kimchi pretreatment (DD) Kimchi pH adjustment (EE) heating (FF) Heat-sterilization (GG) Mild heating ...