| 摘要 |
PURPOSE: A manufacturing method of red pepper paste is provided to have advantages of not having bad smell and to shorten complete fermentation period to 6 months to 1 year. CONSTITUTION: A manufacturing method of red pepper paste comprises the following steps: soaking predetermined amount of malt in 40 deg. Celsius of water for 2 hours, taking out residues and using with malt powder; adding black-rice flour into the filtered malt water; adding the mixture into a reactor and reacting at 45 deg. Celsius; forming a primary supply when the black-rice flour is liquefied after 12 hours of reaction; decocting the ferment water with medium heat by using primary and secondary saccharifications; adding 8.3kg of bay salt, boiling down the same, adding 2kg of glutinous rice flour, apiose potato powder, pure water and spicy water and making paste; mixing the red pepper powder, fermented soybean powder, salicornia herbacea L. powder, and silkpeptide and mixing for 10 minutes and storing in a crock until 80% is filled; covering contents with 4 leaves of fig and 1 leaf of folium nelumbinis and evenly scattering salt on top; and covering a mouth of crock and leaving under sunshine for 1 month and storing.
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