| 摘要 |
PURPOSE: A method of manufacturing barely red hot pepper paste is provided to remarkably improve the taste, nutrition, and consumer acceptability thereof by manufacturing barley grain syrup and adding arrowroot, Condonopsis lanceolata Trautv, bellflower, and mulberry leaves powder. CONSTITUTION: Malt water is produced by mixing malt powder and purified water with a weight ratio of 1:15-20. After immersing barley in water, removing the barley from the water, and straining the same, barley powder is manufactured by pulverizing. After the barley powder is mixed with the malt water and aged, the barley grain syrup is manufactured by heating. Arrowroot, bellflower, Condonopsis lanceolata Trautv, and mulberry leaves are pulverized and mixed to manufacture compound powder. Then, the compound powder and the barley grain syrup are mixed and aged to produce a barley grain syrup mixture. The barley grain syrup mixture and red pepper powder, fast-fermented soybean paste or fermented soybean powder, salt, and liquid plum concentrate are mixed with a weight ratio of 30-50:30-40:4-5:4-5:8-10 to produce a red hot pepper paste mixture. The red hot pepper paste mixture is aged for 5-7 months. [Reference numerals] (AA) Manufacturing malt water; (BB) Manufacturing barley powder; (CC) Manufacturing barley grain syrup : mixing the malt water and the barley powder; (DD) Manufacturing compound powder : pulverizing and mixing arrowroot, balloon flower, condonopsis lanceolata Trautv and mulberry leaves; (EE) Manufacturing barley grain syrup mixture : mixing the compound powder and the barley grain syrup; (FF) Manufacturing and aging red hot pepper paste mixture |
