| 摘要 |
PURPOSE: Fish egg stir-fried Korean hot pepper paste is provided to be able to suppress the texture of the seafood from being tough due to excessive heating by removing the seafood characteristic fishy taste. CONSTITUTION: Garlic and onion is thoroughly cleaned, and 3.61 weight% of garlic and 8.94 weight% of onion is chopped into 5 mm size. The chopped garlic and onion is stir-fried with 4.68 weight% of sesame oil until the garlic and onion is cooked. One weight% of refined rice wine is added to 37.15 weight% of the washed fish eggs and roasted until the fish eggs are completely cooked. Roasted fish eggs are added to roasted garlic and onion. 31.75 weight% of red pepper paste, 3.10 weight% of fructo oligosaccharide, 2.58 weight% of red pepper powder, 1.88 weight% starch acetate except roasted sesame, 0.53 weight% of black pepper powder, 0.10 weight% of oleo resin capsicum, 0.06 weight% of caramel, and 1.88 weight% of purified water are added and mixed while heating up to 95-100dec.C. The heated materials are sterilized while maintaining the heat for 10 minutes, and 2.06 weight% of starch syrup and 0.68 weight% of roasted sesame which is remained from the additional materials are added, mixed and cooled to 80-90deg.C. The product is filled and packed while maintaining the temperature of 80-90deg.C. [Reference numerals] (1) Stir-fry garlic and onion; (2) Roast fish eggs; (3) Mix, heat; (4) Sterilize, cool; (5) Fill and pack; (AA) Red pepper paste, oligosaccharide, red pepper powder; (BB) Sub-ingredients; (CC) Fish egg stir-fried red pepper paste |
