| 摘要 |
<p>The present invention relates to a method for preparing a traditional red pepper paste, wherein the method comprises: a malt liquid preparing step of mixing malt and water of 30°C, and immersing a malt powder in the mixture to allow a malt liquid to infuse; a step of mixing water and a glutinous rice flour, and heating the mixture while stirring the mixture at 50-60°C, thereby preparing a sticky glutinous rice; a step of mixing the malt liquid with the sticky glutinous rice, heating the mixture at 40-50°C to digest the sticky glutinous rice, heating the digested sticky glutinous rice, simmering the sticky glutinous rice over a low heat for 4-5 hours when the digested sticky glutinous rice is boiled, and then cooling the sticky glutinous rice to 40°C, thereby preparing a grain syrup; a step of mixing the cooled grain syrup with a meju (fermented soybean lump) powder, cooling the mixture to 30°C, mixing a red pepper powder with the cooled mixture to adjust the viscosity, and then mixing bay salt therewith, thereby preparing a red pepper paste composition; a bay salt adding step of adding bay salt to the red pepper paste composition once per 3-5 days for 10 days, thereby seasoning the red pepper paste composition; and a step of, after the red pepper paste composition is seasoned, putting the red pepper paste composition in a pot, and then putting a lid on the pot, followed by aging for 10-12 months.</p> |
