| 摘要 |
PURPOSE: Stir-fried red pepper paste with pollack roe, and a producing method thereof are provided to improve the storability of the red pepper paste by replacing beef or pork with the pollack roe. CONSTITUTION: A producing method of stir-fried red pepper paste with pollack roe comprises the following steps: mixing separate eggs of the pollack roe with seasoning liquid containing red pepper powder, sorbitol, and refined rice wine, and aging the roe at 3-7 deg C for 44-52 hours; finely slicing onion, garlic, and ginger; mixing 100 parts of onion slices by weight, 30-37 parts of garlic by weight, and 14-19 parts of ginger by weight, and firstly heating the vegetable mixture at 95-105 deg C for 25-35 deg C; mixing 42-46 parts of pretreated eggs of the pollack roe by weight with 2-5 parts of refined rice wine by weight, and secondly heating the roe mixture at 95-105 deg C for 25-35 minutes; mixing 43-45 parts of vegetable mixture by weight with 94-100 parts of roe mixture by weight to obtain the stir-fried red pepper paste; and thirdly heating the stir-fried red pepper paste at 95-105 deg C for 8-12 minutes, and cooling the stir-fried red pepper paste at 70-80 deg C before adding roasted sesame seeds.
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