| 摘要 |
The present invention is to provide a method for preparing glutinous rice red pepper paste using blueberries comprising the following steps of: preparing raw materials; preparing gyle by filtering them after putting malt 4kg into the boiled water for 30 minutes and infusing them after boiling 15 liters in the prepared water of 35 liters at 30°C; cooking porridge at 50 to 60°C for 30 minutes after pouring the remained 20 liters in the prepared water of 35 liters into a pot and putting glutinous rice flour 15 kg into the pot; fermenting them at 40 to 50°C for one hours while stirring them using a spatula after adding the gyle of 15 liters to the pot; cooling them at 40°C after decocting them at 70 to 80 °C for four to five after boiling the fermented porridge; preparing a red pepper paste by seasoning with a sun-dried salt 4 to 5 kg in three after putting red pepper powder 6 to 8 kg and blueberry enzyme 4 kg and adjusting watery degree after putting fermented soybean power 3 to 4 kg into the cooling porridge at 40°C mixing them and cooling them at 30°C; covering the red pepper pate container and storing them for 10 days while stirring them at intervals of about 3 to 5 days and additionally seasoning with the salt; storing them after transferring the additionally seasoned red pepper paste to a pottery pot and covering them and tying them using a rubber band; aging them for 10 to 12 months. |
