| 摘要 |
PURPOSE: A method of making red pepper paste is provided to give sweet and hot flavor combination by using smilax china. CONSTITUTION: A method of making red pepper paste comprises; a first step to gain a lump of fermented soybeans by fermenting a 3-4 kg of fermented soybean lumps in a fermenting room at a temperature of 35-55°C for 30-45 days, a second step to gain the extracts of smilax china by washing the roots of smilax china, adding 5-10 times clear water and concentrate the mixed ingredients, a third step to gain red pepper paste by adding the 6-7 lumps of soy bean into a red pepper paste container, 18-22 kg of glutinous rice, 4.5-6.5 kg of powdered malt liquid, 25-35kg of red pepper powder, 8-10 liter of smilax china extracts, 8-10 liter of jujube extracts and mixing and maturing them for 3-5 months, and a step to gain final products by adding chopped garlic 10±1 by weight, black garlic extracts 10±1, fruit juice 7±1.0 chosen from an apple, a pear and a plum, onion juice 2.5±0.5 and starch syrup 0.5±0.2 by weight to red pepper paste 70±5 by weight and ferment the mixed ingredients for 8-12 hours. |
