19-09-2016 дата публикации
Номер: KR1020160107929A
Принадлежит:
The present invention relates to a method of preparing low salt broccoli leaf Kimchi by fermentation of lactic acid bacteria. In particular, the present invention provides a method of preparing the broccoli leaf kimchi, which is prepared in such a manner that a broccoli leaf having a size of 5 cm to 30 cm is salted in salt water of 1.5% to 2.3% at a temperature of 40°C to 65°C and then the salt water is removed therefrom, Kimchi seasonings are prepared by adding seasonings such as chili powder, ginger, garlic, salted seafood, and stevia, into a seasoning solution achieved from an extract of kelp, shiitake mushroom, and onion, the Kimchi seasonings are heated at a fermentation temperature of 60°C to 65°C for 40 minutes in a clean area, pasteurized at a low temperature, and then cooled down to a room temperature of 20°C to 25°C, the Kimchi seasonings are inoculated with Lactobacillus sakei (ProBio-65, KCTC 10755BP) for adjusting acidity and lactobacillus plantarum (target, KFCC-11433P) of ...
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