| 摘要 |
PURPOSE: A producing method of red pepper paste containing acanthopanax sessiliflorus fruit is provided to offer abundant amount of anthocyanin components to eaters. CONSTITUTION: A producing method of red pepper paste containing acanthopanax sessiliflorus fruit comprises the following steps: washing the acanthopanax sessiliflorus fruit with hot water before rinsing with cold water, and removing the moisture from the acanthopanax sessiliflorus fruit; mixing 100 parts of washed acanthopanax sessiliflorus fruit by weight and 30-70 parts of sugar by weight, and fermenting the mixture for more than 3 months to obtain fermented acanthopanax sessiliflorus fruit; sieving the fermented acanthopanax sessiliflorus fruit, and heating the obtained liquid; mixing 50-150 parts of fermented acanthopanax sessiliflorus fruit liquid by weight, 50-150 parts of malt water by weight, 50-150 parts of cooked glutinous rice by weight, 150-250 parts of red pepper powder by weight, and 25-75 parts of salt by weight to obtain a first mixture; cooling the first mixture at 30-40 deg C; and adding 25-75 parts of fermented soybean powder by weight to obtain a second mixture, and aging the second mixture.
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