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조용범(Yong Bum Cho),이신조(Sin Jo Lee),이양봉(Yang Bong Lee) 한국조리학회 2001 한국조리학회지 Vol.7 No.3
Kimchi aged for 10-15 days at 10℃ was freeze dried to make soup. Flour was roasted to make roux for 2 hr. at 170℃, and the roasted flour was mixed with butter, beef and various seasonings like ginger garlic. Materials containing much moisture were roasted to eliminate water and used for soup preparation. Freeze-dried kimchi was added with 10%, 20% and 30%, respectively. The control kimchi soup was a little affected by butter flavor and the kimchi soup made by adding 20% of freeze-dried kimchi powder showed the best acceptability in quality description analysis.