公开(公告)号：US20050053694A1

公开(公告)日：2005-03-10

申请号：US10940521

申请日：2004-09-14

申请人： Jae-Young Byun ,  Willis Kang ,  Rena Kim

发明人： Jae-Young Byun ,  Willis Kang ,  Rena Kim

IPC分类号： A23B7/10 ,  A23B4/12 ,  A23L19/20 ,  A23K1/00

CPC分类号： A23B4/12 ,  A23L19/20

摘要： A method for making kimchi includes the steps of before the liquefied dressing is poured into raw materials for kimchi and the raw materials are fermented, an adjusted amount of dried red pepper powder is added to a liquefied dressing so as to adjust a pungent taste of kimchi, and liquefied juice of various fruits is added to the liquefied dressing so as to make various kinds of kimchi being suitable to the tastes of younger generations and foreigners. Further, it is possible to develop kimchi to a healthy fermented food being effective to alleviate geriatric diseases such as diabetes and hypertension by adjusting the amount or kind of the additives.

摘要翻译： 一种制作泡菜的方法包括以下步骤：在将液体化妆料倒入泡菜原料之前，将原料发酵，将调整量的干红辣椒粉加入液化敷料中，以调节泡菜的刺鼻味 将各种水果的液态汁加入到液化酱料中，使各种泡菜适合年轻一代和外国人的口味。 此外，通过调整添加剂的量或种类，可以将泡菜开发成健康的发酵食品，其有效地缓解老年病例如糖尿病和高血压。