| 摘要 |
The present invention is a production method of red pepper seasonings with red ginseng which reduces the steaming time by softening the tissues of ingredients by hitting material ginseng containing ginseng or wild ginseng as a main ingredient and dried red pepper with a metal rod, and reducing the high temperature steaming period during a steaming process. The production method of the red pepper seasonings with red ginseng comprises the following steps: a first notching step (S10) of washing the dried red pepper, assorting foreign substances, and notching the dried red pepper; a second notching step (S20) of washing and notching the material ginseng; a first hitting step (S30) of continuously heating a red pepper and material ginseng mixture formed of the dried red pepper and the material ginseng with the metal rod; a first steaming step (S40) of steaming the hit red pepper and material ginseng mixture using steam at a temperature of 50-70 ; a juicing step (S50) of compressing the firstly steamed red pepper and material ginseng mixture to obtain juice; a second hitting step (S60) of continuously hitting the residual red pepper and material ginseng mixture after juicing; a second steaming step (S70) of steaming the secondly hit red pepper and material ginseng mixture using steam at a temperature of 80-90 ; a crushing step (S80) of crushing the secondly steamed red pepper and material ginseng mixture into 90-130 meshes; a saccharifying step (S90) producing a saccharified product at 35-60 by mixing flour, steamed rice, refined salt, purified water, and starch syrup; an aging step (S100) of inserting the obtained red pepper and red ginseng mixture and red ginseng powder into the fermented saccharified product, and aging the mixture for 3-5 days; a drying step (S110) of cooling the red pepper seasoning mixture with 5-10 cold water, and drying the mixture using 50-70 hot air; and a sterilizing and packaging step (S120) of sterilizing the dried red pepper seasonings using a triple stage ultraviolet sterilizer, and vacuum packaging the seasonings. [Reference numerals] (S10) First cutting step;(S100) Aging step;(S110) Drying step;(S120) Sterilizing and packaging step;(S20) Second cutting step;(S30) First hitting step;(S40) First steaming step;(S50) Juicing step;(S60) Second hitting step;(S70) Second steaming step;(S80) Pulverization step;(S90) Saccharification step |
