JPH01218544A - 'kimchee' pickles of vegetable and cheese - Google Patents

Abstract

PURPOSE:To prepare KIMCHEE (Korean pickles) of vegetables and cheese having mild and delicious taste and high nutritive value and preservable over a long period, by applying a KIMCHEE sauce to vegetables and cheese and pickling the applied vegetables together with the applied cheese. CONSTITUTION:A sauce for the preparation of a KIMCHEE is applied to thin strips of cheese and to Chinese cabbage 1. The cheese 2 coated with the KIMCHEE sauce is used as a core and wrapped with the Chinese cabbage coated with the KIMCHEE sause in the form of a roll. The cheese 2 rolled with the Chinese cabbage 1 is pickled to obtain the objective KIMCHEE pickles of vegetables and cheese. The KIMCHEE pickles are especially rich in proteins and vitamins and preservable for 3 months even in summer season, however, it is preferable to keep the pickles at about 5 deg.C.

Description

[Detailed description of the invention] This invention involves making vegetables and cheese pickled in kimchi.

Traditionally, there have been many types of kimchi. Especially in the Korean Peninsula, where kimchi is originally made, kimchi was made by adding Chinese cabbage, fish and shellfish, and fruits at the same time in winter. However, this could only be done on the Korean Peninsula, and in a warm climate like Japan, it was not suitable except for a few regions.

In winter on the Korean Peninsula, the temperature is 20 degrees Celsius.
Temperatures of ~-30°C are common, and in most parts of Japan, with the exception of the North Sea, it is rare for days to drop below -0°C. Therefore, making kimchi with fish and shellfish would result in severe spoilage and the risk of food poisoning.

Therefore, in Japan, only single vegetable kimchi could be made, such as Chinese cabbage kimchi, cucumber kimchi, and bean sprout kimchi. Its nutritional value was low and its taste was simple.

Problems to be Solved by the Invention The present invention solves the above-mentioned problems by producing a product that has a mellow taste, is delicious, is highly nutritious, is several times more nutritious than conventional products, contains especially a lot of protein and vitamins, and is long-lasting. The purpose is to create an excellent food that can be stored for a long time, has a large amount of nutrients, has a mild and delicious taste, and can be stored for a long time.

means of solving problems stomach. Rinse and drain the salted vegetables.

B. Spread the sauce prepared for making kimchi on the drained vegetables.

C. No matter how you cut the cheese or what shape it is, spread the sauce prepared to make kimchi on the cheese.

D. Cheese with sauce mixed to make kimchi,
At the same time, add the vegetables mixed with the seasoning sauce to make kimchi.

Kimchi-zuke made with vegetables and cheese as described above.

Function: The present invention can be used as a side dish with meals, as an accompaniment to alcohol, or as a snack. In rice balls or in bento boxes.
It is used for a wide variety of foods.

Embodiment As an embodiment of the present invention, kimchi made from Chinese cabbage and cheese is taken as an example and shown in the drawings. Let me explain by following the drawings.

In the first picture, cut the cheese into thin strips and spread the sauce prepared to make kimchi onto the cut cheese. Spread the cheese (2) as the core and make kimchi.Chinese cabbage (1) coated with the mixed sauce.
) is a drawing made into a roll. FIG.

The second figure is a perspective view of a roll of Chinese cabbage and cheese kimchi.

In the third picture, Chinese cabbage and cheese are piled up in a bowl, and each Chinese cabbage (1) and cheese (2) are coated with a sauce prepared for making kimchi and marinated. That is a side view.

Figure 4 is a perspective view of Chinese cabbage and cheese pickled in layers like a Hakata strip. Each Chinese cabbage and cheese is smeared with the sauce used to make kimchi.

Figure 5 shows a section of Chinese cabbage cut vertically into several pieces, sprinkled with salt, left for a while, washed with water, drained, and coated with the sauce prepared to make kimchi. Also, apply the sauce that you have prepared to make kimchi.

Spread the sauce mixed to make kimchi between the leaves and all over the cabbage. It is a perspective view of Chinese cabbage coated with sauce and cheese mixed and pickled.

As mentioned above, the kimchi-pickled vegetables and cheese are shown in the drawings by taking one embodiment of the kimchi-pickled Chinese cabbage and cheese as an example.

Effects of the Invention In this invention, the garlic extract contained in the kimchi sauce, the chili pepper extract, and the yeast contained in the cheese act on the proteins contained in the vegetables and cheese. , which prevents spoilage and preserves the light taste of vegetables.
The sticky taste of cheese works well, giving it a mellow and delicious taste, making it an unprecedented delicacy.The nutritional value of cheese is also added, making it a kimchi pickle with unprecedented nutritional value. became.

This kimchi pickle has unprecedented taste and is several times more nutritious.

This kimchi-pickled vegetable and cheese can be stored for up to three months even in the summer, provided the temperature is kept at around 5 degrees Celsius.

[Brief explanation of the drawing]

Figure 1 is a side view of Chinese cabbage and cheese coated with the sauce used to make kimchi, the cheese cut into thin strips, cored, and wrapped in Chinese cabbage. The second figure is a perspective view of a roll of Chinese cabbage and cheese pickled in kimchi. The third figure is a side view of the Chinese cabbage and cheese coated with the sauce mixed to make kimchi, layered on top of each other, and pickled like a Hakata obi. Figure 4 is a perspective view of the Chinese cabbage and cheese coated with a sauce mixed with kimchi and then pickled together in a bowl. Figure 5 shows one of several pieces of Chinese cabbage cut into small pieces.It has been salted, washed, drained, and coated with the sauce that was prepared to make kimchi.The cheese is also coated with the sauce and mixed. FIG. Cheese is cut into small pieces. 1 is Chinese cabbage, 2 is cheese.

Claims (1)

[Claims] 1. A. Sprinkle salt on vegetables, wash and drain. B. Spread the kimchi sauce prepared to make kimchi on the drained vegetables. No matter how you cut the cheese or what shape it is, spread the kimchi sauce on the cheese, which is a mixture of seasonings to make kimchi. 2. Vegetables and cheese marinated in kimchi as above, in which vegetables with kimchi sauce and cheese with kimchi sauce are added at the same time.