THE METHOD FOR MAKING EVERY KIND KIMCHI USING PHELLINUS LINTEUS AND PRODUCT THEREOF

From the paper

Abstract

A method for making every kind Kimchi using Phellinus linteus and product thereof is provided to remove the bad smell of Kimch and strengthen taste and preference and improve the storage nature due to the anti-oxidant activity of the Phellinus linteus by making Kimchi spice by fermenting the Phellinus linteusa liquid and cayenne pepper powder. A manufacturing method of all kinds of the Kimchis using the Phellinus linteus comprises the following feature of: a step which dries the Phellinus linteus to the water content 5% and pulverizes the Phellinus linteus to 2 - 10 micrometer a step which mixes the pulverized phellinus linteus powder: sugar: drinking water to 10: 2: 20 weight ratio and ferments in 19deg.C - 28deg.C for 3 - 5 days a step which mixes the mixed material: deep sea water of the salt 2% - 3% to the weight ratio of 100: 1 - 100: 10 a step which mixes the fermented material: the drinking water of 25deg.C - 28deg.C to 1: 3 weight ratio and cools to -1deg.C ~ 5deg.C a step which mixes the phellinus linteus fermentation extract: cayenne pepper: the sugar to the weight ratio of 100: 200: 1 and ferments at the temperature of 22deg.C - 25deg.C for 10 hours - 24 hours a step in which Chinese cabbage for the kimchi production is split with 4 - 6 parts and puts into salt water having the salinity of 12% - 15% on 10deg.C - 12deg.C for 18 hours - 22 hours a step which mixes the mixture and the Phellinus linteus fermentation liquid to the weight ratio of 20: 1 and a step for adding the salted cabbage: the spice for the Kimchi to the weight ratio of 100: 5 and manufacturing kimchi.