Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 20 Issue 6
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- Pages.565-571
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- 1991
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effect of Heat Treatment and Salts Addition on Dongchimi Fermentation
열처리와 염의 첨가가 동치미 발효에 미치는 영향
Abstract
A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at