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11. 发明公开

KR1020130119218A 저염도 김치 및 저염도 김치 제조방법 有权
标题翻译：低盐KIMCHI及其制造方法
公开(公告)号：KR1020130119218A
公开(公告)日：2013-10-31
申请号：KR1020120042201
申请日：2012-04-23
申请人： 이건조 주식회사 , 황용수
发明人： 황용수 , 이건 , 김형신
IPC分类号： A23B7/10 , A23L3/40 , A23L27/10 , A23L19/20
CPC分类号： A23B7/10 , A23B7/105 , A23L3/40 , A23L19/20 , A23L27/10
摘要： PURPOSE: A production method of low salinity kimchi is provided to prevent the overly accumulated sodium in the kimchi by removing a salting process. CONSTITUTION: Main ingredients of kimchi is inserted into a vacuum chamber, and dried by applying the vacuum pressure (S100, S110). The dried main ingredients are washed and dehydrated (S120). Seasonings are produced (S130). The seasonings and the main ingredients are inoculated with lactobacillus. The seasonings and the main ingredients are mixed (S140). The drying step is conducted at low temperatures until the water content of the main ingredients is 50-85%. The vacuum pressure is (-98)-(-80) kPa. [Reference numerals] (S100) Step of preparing main ingredients; (S110) Step of drying main ingredients; (S120) Step of processing main ingredients; (S130) Step of preparing seasonings; (S140) Step of mixing main ingredients and seasonings; (S150) Step of aging
摘要翻译：目的：提供低盐度泡菜的生产方法，通过去除盐析过程来防止泡菜中过量积聚的钠。构成：将泡菜的主要成分插入真空室中，通过施加真空压力进行干燥（S100，S110）。将干燥的主要成分进行洗涤和脱水（S120）。生产调味料（S130）。调味料和主要成分用乳杆菌接种。调味料和主要成分混合（S140）。干燥步骤在低温下进行，直到主要成分的含水量为50-85％。真空压力为（-98） - （ - 80）kPa。（附图标记）（S100）准备主要成分的步骤; （S110）干燥主成分的步骤; （S120）处理主要成分的步骤; （S130）调料调味步骤（S140）主要成分和调味料的混合步骤; （S150）老化步骤

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