| 摘要 |
PURPOSE: A manufacturing method of red pepper paste is provided to manufacture the red pepper paste by adding red pepper powder, fermented soybean powder, and soy sauce to kiwi fruit fermentation liquid. CONSTITUTION: Kiwi fruit is cut into 3-7mm after washing and removing water. 40-60 parts by weight of sugar is mixed with 100 parts by weight of cut kiwi fruit. Kiwi fruit fermentation liquid is manufactured by fermenting the mixture containing sugar at 20-25 deg. C for at least 55 days. A red pepper paste raw material is manufactured by mixing 18-22 parts by weight of red pepper powder, 2.75-4.75 parts by weight of fermented soybean powder, 8.0-12.0 parts by weight of soy sauce, 22.0-28.0 parts by weight of rice grain syrup, 9.0-14.0 parts by weight of rice wine, and 3.0-7.0 parts by weight of salt with kiwi fruit fermentation liquid. The red pepper paste raw material is aged at 20-25 deg. C. The red pepper paste raw material includes 0.01-18.25 parts by weight of undiluted sugar solution. |
