| abstract |
The present invention relates to a method for producing instant kimchi stew that can be distributed at room temperature for a long time, and more specifically, after mixing salted cabbage with onion, leek, anchovy sake, garlic, seasoning, sugar, ginger, and red pepper powder for kimchi stew Preparation of kimchi and aging of it, preparation of seasoning solution for kimchi stew with garlic, ginger, sugar, salt and seasoning in boiled pork, kimchi, finely cooked pork, red pepper powder, pigment, in retort pouch Filling the sliced onions and tofu, adjusting the pH of the kimchi stew for seasoning and then adding them to the kimchi and packing them in a vacuum using a vacuum heat sealer, and heating and sterilizing the contents of the retort pouch. Consists of.n n n The present invention is to provide a method for producing an instant kimchi stew that can be long-term distribution at room temperature and can be long-term distribution at room temperature, while maintaining the unique flavor, color and texture of kimchi stew. |