| 摘要 |
A method for preparing carrot gochujang (Korean hot pepper paste) is provided to reduce hot taste with removing offensive taste and offensive odor and with maintaining the color, taste and perfume of traditional Sunchang gochujang itself. A method for preparing carrot gochujang (Korean hot pepper paste) comprises the steps of washing a carrot, boiling the washed carrot in water and crushing the boiled one to prepare 25 wt% of the crushed carrot; preparing 25 wt% of powdered red pepper, 10 wt% of meju (fermented soybeans) powder, 5 wt% of malt and 10 wt% of refined salt; adding the prepared materials to 25 wt% of water rand mixing them; putting the obtained mixture into a jar and maturing it at a room temperature in a sunny spot for 6 months or more; packaging the prepared gochujang with a polyethylene or low density polyethylene material and re-packaging it with a container made of polypropylene or polyethylene terephthalate. |
