| 摘要 |
PURPOSE: A producing method of red pepper paste is provided to improve the taste and flavor of the red pepper paste using Rubi fructus, mulberry, persimmon, and Japanese apricot. CONSTITUTION: A producing method of red pepper paste comprises the following steps: inserting washed Rubi fructus and mulberry into separate containers, and mixing each ingredients with sugar in a weight ratio of 6:4 for aging for 1 year; inserting washed and cut persimmon and Japanese apricot into separate containers, and mixing each ingredients with sugar in a weight ratio of 6:4 for aging for 1 year and 6 months, respectively; mixing 58-62wt% of soybean powder, 19-21wt% of non-glutinous rice powder, and 19-21wt% of glutinous rice powder; steaming the mixture at 100-130 deg C, fermenting the mixture at 25-30 deg C before drying with sunlight for 5-7 days, and crushing the mixture to obtain fermented powder; mixing 15-20wt% of aged Rubi fructus, 2-5wt% of aged mulberry, 15-20wt% of aged persimmon, 2-5wt% of aged Japanese apricot, 4-6wt% of fermented powder, 19-21wt% of red pepper powder, 24-26wt% of starch syrup, and 4-6wt% of salt, and aging the mixture for 2-3 days. |
