Journal of Wellbeing Management and Applied Psychology (웰빙융합연구)

Korea Wellbeing Convergence Association (한국웰빙융합학회)
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A Method for Making Kimchi Containing Snow Crab in a COVID-19 Environment

  • CHOI, Eun-Mee (Department of Health Care Management, Catholic Kwandong University) ;
  • KWON, Lee-Seung (Department of Health Care Management, Catholic Kwandong University)
  • Received : 2022.03.01
  • Accepted : 2022.03.29
  • Published : 2022.03.30
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Abstract

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

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