韩国泡菜制作工艺及风味特征

Production Process and Flavor Characteristics of Korean Kimchi

泡菜是韩国最具有代表性的传统食品。其用新鲜蔬菜为主辅料,加入盐、大蒜、生姜、大葱、辣椒粉、鱼虾酱等调味料,经过长时间低温腌制、发酵而成;具有诱人的色泽、怡人的香味、宜人的口味和爽脆的口感等风味特征。韩国泡菜中尤以"辣白菜"为典型,其配方、制作流程、工艺操作、加工要点、制作原理、食用的生理作用以及泡菜的风味特征等都极具代表性。

Kimchi is characteristic of South Korean traditional food. With fresh vegetables as the main ingredi- ents and salt, garlic, ginger, spring onion, pepper powder, fish and shrimp as its seasoning, long-time mari- nated and fermented in low tempreture, Korean kimchi is with such flavor characteristics as appealing color, pleasant smell, pleasing flavor and crispy taste. Spicy cabbage is really typical among all the kinds of Korean kimchi which is representative in terms of seasoning, production process, key points and principles of process- ing, physiological function and flavor as well.