| 摘要 |
An abalone retort product using red pepper paste and abalones as main ingredients and a preparing method thereof are provided to show extended shelf life for use as side dishes in a Korean-style meal. A method for preparing an abalone retort product using red pepper paste and abalones as main ingredients comprises the following steps of: boiling 8-10g of sea tangle, 1-2g of onion, 1-2g of green onion and 80-90g of abalone shells in 1L of water for 30-50 minutes to prepare a base soup(S10); adding 42-48g of red pepper paste, 11-15g of starch syrup and 10-13g of finely chopped garlic to 1L of the base soup to prepare a sauce(S20); chopping abalone flesh and mushroom to a size of 6~8cm^3(S30); preparing red pepper; putting 100g of the sauce, 50-60g of chopped abalone flesh, 5-8g of chopped mushroom and 5-8g of the red pepper in a container and vacuum-packing the container(S40); and thermally treating the container under the condition of 600~650mmHg and 115~118°C for 35-45 minutes and cooling off it(S50). |
