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inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_000339954854061131665bc62b0721be
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publicationDate 2019-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20190003188-A
titleOfInvention Packing method of salted chinese cabbage using salt water
abstract The present invention relates to a salted Chinese cabbage packaging method using saline water, specifically washing salted Chinese cabbage; Dewatering the washed Chinese cabbage; And dipping the dewatered Chinese cabbage in salt water at a salt concentration of 1.5 to 2.5% (w / v) and packaging the pickled Chinese cabbage. According to the packaging method of the present invention, the Chinese cabbage can be kept fresh for a long period of time by preventing the browning or edge phenomenon occurring during the circulation or storage of pickled Chinese cabbage.
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