JP2001211821A - Dried kimchi and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dried kimchi (Korean marinated cabbage) capable of allowing the kimchi which is inconvenient in treatment in some extent to be readily carried by drying the kimchi, and also which in hardly rotting, has lightened weight, is capable of being relished by mixing the kimchi with the whole kinds of foods, e.g. noodle, buckwheat noodle, porridge of rice and vegetables, spaghetti and a rice ball, and also is capable of being readily eaten simply. SOLUTION: This dried kimchi is produced by chopping a normal kimchi small and drying the chopped kimchi by a hot wind, by a cold wind or naturally.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of dried kimchi using kimchi.

[0002]

2. Description of the Related Art Conventional kimchi is eaten as it is, but has a short shelf life.

[0003]

This has the following disadvantages up to now. There are problems such as smelling, difficulty in carrying, smelling in painful containers because it is a fermented food, and the smell is difficult to remove even after washing or washing. While trying to solve them all,
Soba, porridge, spaghetti, rice porridge, rice, and other foods

[Claims] A normal kimchi is cut into small pieces both vertically and horizontally in thickness, and the small kimchi is dried with hot air. A normal kimchi is cut into small pieces both vertically and horizontally, and the cut kimchi is dried at -10 ° C with cold air. The normal kimchi is naturally dried for about 4 days in the sun. This is a method for producing dried kimchi comprising these production methods.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing dried kimchi of the present invention will be described. Hot air drying 1st step Normal kimchi is 2m / m thick and 40m / length
m, 20m / m in width. Second step The kimchi which has been cut is exposed to hot air at a temperature of 45 ° C to 65 ° C for about 2 minutes. Third Step When the second step is completed, the substrate is exposed to hot air at 65 ° C to 85 ° C.

In the case of cold air drying First step Kimchi is made to have a thickness of 2 m / m, a length of 40 m / m, and a width of 20 m / m. 2nd process Add cold air to the kimchi after the 1st process.

In the case of natural drying First step Kimchi is made to have a thickness of 2 m / m, a length of 40 m / m and a width of 20 m / m. Second step After the first step, the kimchi is air-dried.

In the method for producing dried kimchi of the present invention, when it is cooked by the above-mentioned operations, it is put in as a soba noodle utensil, as a porcelain utensil,

Claims (4)

[Claims] 1. A dried kimchi obtained by cutting a normal kimchi in both vertical and horizontal thicknesses. 2. The dried kimchi according to claim 1, wherein the crushed kimchi is dried with hot air. 3. A dried kimchi obtained by drying a kimchi, which has been cut into small pieces in both vertical and horizontal thicknesses, in a cold air. 4. A dried kimchi obtained by naturally drying a kimchi that has been cut into small pieces in both vertical and horizontal thicknesses.