| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of a spicy seasoning liquid having the pungent taste of red pepper and the preferable flavor of raw or half-cooked red pepper, with reduced pungent odor of alcohol; and a manufacturing method of a spicy seasoning paste having strong pungent taste and good flavor, with excellent dispersibility in an aqueous medium.SOLUTION: The manufacturing method of a spicy seasoning liquid includes immersing raw or half-cooked red pepper whole in a marinade solution including monascus, alcoholic beverages, and soybean milk for fermentation or maturation. The manufacturing method of a spicy seasoning paste includes immersing raw or half-cooked red pepper whole in a marinade solution including monascus, alcoholic beverages, and soybean milk for fermentation or maturation, and pulverizing the taken-out red pepper. |
