| 摘要 |
The kechap with pumpkin is prepd. by (a) washing pumpkin, peeling, removing their cellulose and crushing, (b) concentrating the crushed pumpkin at 100 deg.C or more for 40-60 min., (c) saccharifying the obtd. pumpkin concentrate 800-900 g at 55-60 deg.C for 5-6 hrs., (d) mixing the saccharifyed pumpkin with vegetable juice of garlic 20-40 g, green onion 200-450 g and onion 200 g, and sucrose 120-180 g, and heating for 10 min., and (e) adding cinnamon powder 5-25 g, clove 5-15 g, pepper powder 5-15 and red pepper powder 10-15 g into the obtd. mixt., and re-mixing with sucrose 100-150 g, edible salt 50-150 g and venegar 100-150 cc to obtain the final product. |
