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KMID : 0380619900220060707
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.707 ~ p.710
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Effect of Temperature and Salts Concentration of Kimchi Manufacturing on Storage
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이인선/Lee, In Sun
유진영/구영조/정건섭/최신양/김영봉/Yoo, Jin Young/Koo, Young Jo/Chung, Kun Sub/Choi, Shin Yang/Kim, Young Boong
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Abstract
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To extend the shelf-life of kir:chi, effective temperature in preparing room and salts concentration of product were monitored. The temperature in preparing room was excellent at 15℃ than 25℃ and effective salt concentration was 3.0% for storage. Under the these conditions, preservation temperature was desirable at -1±1℃ and can be stored over 120 days. When the storaging temperature was -5℃, it showed to freeze the tissue and juice of kimchi. The advisable packing time for storage was just after mixing.
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