| 摘要 |
PURPOSE: Hot pepper paste spice using in roasting meat like beef and pork improve taste by fixing saltiness, peculiar taste and remove peculiar smell and too fatty taste. CONSTITUTION: A process for hot pepper paste spice consisted of proofing for 10 to 15 hours by mixing hot pepper paste 58 weight%, fine crushed garlic 7.8 weight% and ginger 1 weight%, fermenting for 2 to 4 hours in the temperature of 50 to 70°C after adding maltose 7.8 weight% in the proofed mixture, ripening for 1 to 3 days after adding grain syrup 17 weight% and natural seasoning 0.9 weight% in fermented mixture in order.
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