| 摘要 |
The present invention relates to a production method of red pepper paste with Japanese apricot which comprises the following steps: a first drying step of drying Japanese apricot; a sterilizing step of sterilizing the dried Japanese apricot; a salting step of adding salt to the sterilized Japanese apricot; a separation step of separating the salted Japanese apricot into Japanese apricot liquid, Japanese apricot flesh, and Japanese apricot seeds; a second drying step of juicing the Japanese apricot flesh after the separation step in a hemp cloth in a net form, and drying the Japanese apricot flesh in direct sunlight; a cutting step of cutting the dried Japanese apricot flesh; a freeze-drying step of freezing half of the cut Japanese apricot flesh, and drying the Japanese apricot flesh using a freeze-drier; a pulverizing step of producing powder using the freeze-dried Japanese apricot flesh; a steaming step of steaming 90 kg of barley or rice in a steamer; a first fermentation step of injecting 0.0001 wt% of Aspergillus oryzae to the steamed barley or rice after cooling at room temperature, and fermenting the mixture at room temperature; a grain powder producing step of drying the fermented barley or rice at room temperature, evaporating moisture from the barley or rice, and crushing the barley or rice into powder; and a second fermentation step of mixing 60-80 kg of barley or rice powder, 20-40 kg of red pepper powder, 20-40 kg of salt, 20-40 L of water, 2-3 L of Japanese apricot liquid, 5-10 kg of cut Japanese apricot flesh, and 5-10 kg of Japanese apricot flesh powder, and aging and fermenting the mixture in a fermentation tank for 2-3 months. [Reference numerals] (AA) First drying step; (BB) Sterilizing step; (CC) Salting step; (DD) Separation step; (EE) Second drying step; (FF) Cutting step; (GG) Freeze-drying step; (HH) Pulverizing step; (II) Steaming step; (JJ) First fermentation step; (KK) Grain powder producing step; (LL) Second fermentation step |
