한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권3호
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- Pages.231-238
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- 1994
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- 0367-6293(pISSN)
분리 저장한 절임배추와 김치속을 이용한 김치의 제조
Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately
- Park, Wan-Soo (Korea Food Research Institute) ;
- Lee, In-Seon (Korea Food Research Institute) ;
- Han, Young-Sook (Korea Food Research Institute) ;
- Koo, Young-Jo (Korea Food Research Institute)
- 발행 : 1994.06.01
초록
저장 간절임 배추와 김치속을 이용한 김치제조방법의 변형을 모색하기 위하여, 3%와 7% 염 절임배추의 저장온도를
The brined Chinese cabbages and kimchi seasoning mixture were separately stored and used for preparation of kimchi and the alternative method of conventional kimchi-manufacturing process was investigated. Chinese cabbages brined with 3% and 7% salt contents were stored at