▎ 摘　　要

NOVELTY - Method for preparing kimchi steamed back ribs meal kit involves (a) preparing back ribs using raw meat, (b) preparing mukeunji kimchi, (c) preparing broth, (d) preparing minced seasoning, (e) preparing green onion and onion, and (f) preparing a meal kit using the back ribs, mukeunji kimchi, broth, minced seasoning, onion and green onion. The back ribs, mukeunji kimchi, broth, minced seasoning, onion and green onion are individually packaged to form a meal kit. USE - The method is useful for preparing kimchi steamed back ribs meal kit (claimed). ADVANTAGE - The kit has excellent taste and flavor, and is easy to produce. DETAILED DESCRIPTION - Method for preparing kimchi steamed back ribs meal kit involves (a) preparing back ribs using raw meat, (b) preparing mukeunji kimchi, (c) preparing broth, (d) preparing minced seasoning, (e) preparing green onion and onion, and (f) preparing a meal kit using the back ribs, mukeunji kimchi, broth, minced seasoning, onion and green onion. The back ribs, mukeunji kimchi, broth, minced seasoning, onion and green onion are individually packaged to form a meal kit. The step (a) involves (i) preparing back rib raw meat, (ii) defrosting and removing blood from the prepared back rib raw meat by immersing meat in mineral alkaline ionized water at 17-21 degrees C for 3-7 hours to thaw and to remove blood, (iii) immersing the raw ribs in a salting solution at 6-10 degrees C for 20-28 hours to brine the back ribs raw meat, (iv) storing and aging the salted back rib raw meat in a salting aging room at 6-10 degrees C for 16-24 hours, (v) heating the aged back rib raw meat to cook in a steam heat treatment machine at 100-120 degrees C for 30-50 minutes, (vi) cooling the heated back rib raw meat at 20-40 degrees C, and cutting the cooled back rib raw meat into a predetermined weight unit, and (vii) vacuum-packing the cut raw ribs into constant weight unit to produce back ribs. The broth is prepared by mixing 800-1200 pts. wt. purified water, 15-25 pts. wt. kelp, 5-15 pts. wt. whole garlic, 35-45 pts. wt. radish, 15-25 pts. wt. onion, 15-25 pts. wt. green onion, 45-55 pts. wt. yellow pollock head, 45-55 pts. wt. shiitake mushroom and 80-120 pts. wt. anchovy depot, and heating and removing solids. The minced seasoning is prepared by mixing 800-1200 pts. wt. broth, 500-700 pts. wt. general red pepper powder, 150-250 pts. wt. Cheongyang red pepper powder, 50-150 pts. wt. Thai red pepper, 300-500 pts. wt. red pepper paste, 50-150 pts. wt. minced garlic, 15-25 pts. wt. ginger powder, 5-15 pts. wt. capsaicin, 5-15 pts. wt. pepper, 5-15 pts. wt. Miwon, 15-25 pts. wt. dasida, 150-250 pts. wt. white sugar, 50-150 pts. wt. white starch syrup, 150-250 pts. wt. chopped radish, 50-150 pts. wt. chopped onion, 50-150 pts. wt. chopped apple, 15-25 pts. wt. soju, 15-25 pts. wt. cider, 40-60 pts. wt. undiluted plum and 15-25 pts. wt. tuna fish sauce. The step (f) involves mixing 400-500 pts. wt. back ribs, 250-350 pts. wt. mukeunji kimchi, 250-350 pts. wt. broth, 25-35 pts. wt. minced seasoning, 25-35 pts. wt. onion and 15-25 pts. wt. green onion. The mineral alkaline ionized water is prepared by collecting seawater containing deep coastal bedrock water, preparing first seawater by filtering and removing foreign substances or solids precipitated in the collected seawater with a filter, mixing 3 pts. wt. cypress, 2 pts. wt. graphene and 5 pts. wt. gemstone with respect to 100 pts. wt. first seawater, storing at 20-40 degrees C for 20-40 hours, preparing second seawater by separating and removing cypress, graphene and gemstone, and storing the second seawater in an alkali reduction container for 2-4 days. The alkali reduction container is prepared by mixing molding composition containing 180-220 pts. wt. high density polyethylene, 10-20 pts. wt. magnesium oxide (MgO), 5-15 pts. wt. calcium oxide (CaO) and 1-10 pts. wt. lithium carbonate, and molding mixture.