| 摘要 |
PURPOSE: A red pepper fermentation paste composition for and a manufacturing method of application seasoning composition is provided to improve the limit of red pepper paste cooking and save the advantage of red pepper paste as a fermented food. CONSTITUTION: Manufacture a red pepper fermentation paste which has 0.5-1% acidity by fermenting 80-95% of red pepper weight, 1-8% of salt weight, 1-8% of garlic weight, and 0.2-5% of lactobacillus weight from one to three days at 30 to 37 deg. C. Produce a seasoning phase by homogenizing and mixing 50-70 % of red pepper fermentation paste composition, 10-30% of rice fermentation paste composition, 10-30% of Jin-Jang and 0.5-5% of salt. Manufacture a red pepper fermentation paste which has 1-2.5% acidity by fermenting 80-95% of red pepper weight, 1-8% of salt weight, 1-8% of garlic weight, and 0.2-5% of lactobacillus weight from two to seven days at 30 to 37 deg. C. Produce a red pepper paste by homogenizing and mixing 20-50 % of red pepper fermentation paste composition, 20-60% of rice fermentation paste composition, 2-10% of Jin-Jang, w-10% of bean fermentation, red pepper powder 1-15% and 0.5-5% of salt. Produce a red pepper paste which has 2-10% acidity by fermenting 80-95% of red pepper weight, 1-8% of salt weight, and 0.2-5 weight of lactobacillus from 7 to 21 days at 30-37 deg. C. A red pepper fermentation composition for yeast is filtered to the size less than 10 mesh. Produce a hot sauce by homogenizing and mixing 10-50 % of red pepper fermentation paste composition, 5-30% of blackgrass, 5-20% of rice fermentation product, 1-10% of salt, 0.1-2% of garlic powder, 0.1-2% of onion powder, 0.1-0.5% of xanthan gum, 0.05-0.2% of grapefruit seed extract and 30-50% of purified water. A lactobacillus is selected more than one from the group comprised of lactobacillus sakei and lactobacillus casei. [Reference numerals] (AA) Washing red pepper; (BB) Slicing red pepper; (CC) Removing red pepper seed 20-30%; (DD) Step of mixing red pepper, garlic, and salt; (EE) Inoculating lactic acid(0.1-3%); (FF) Step of fermenting red pepper lactic acid; (GG) Fermented red pepper(1d-7d fermentation); (HH) Fermented red pepper(7d-30d fermentation); (II) Red pepper paste/red pepper marinade(for mixing/hard boiling/soup) mixing; (JJ) Filtering(filtering cloth): red pepper fermented solution; (K1) Red pepper fermented product; (K2) Jin-Jang; (K3) Rice fermented product; (K4) Bean fermented flavoring; (K5) Red pepper powder; (K6) Salt; (LL) Red pepper hot sauce mixing; (M1) Red pepper fermented solution, blackgrass; (M2) Rice fermented solution, salt; (M3) Garlic powder, onion powder; (M4) Grapefruit seed extract, xanthan gum, purified water; (NN) Chopping(mesh size 1-2mm); (PP,OO) Sterilizing |
