| 摘要 |
A method for preparing red pepper paste using persimmon, Korean raspberry and mulberry fruit is provided to secure high quality and specific taste while maintaining nutrients such as vitamins by adding aged persimmon, aged Korean raspberry and aged mulberry fruit. A method for preparing red pepper paste comprises the following steps of: mixing persimmon and muscovado sugar in a ratio of 1 to 1 by volume and aging them in a cool place for 1 year; mixing Korean raspberry and the muscovado sugar in a ratio of 1 to 1 by volume and aging them in the cool place for 1 year; mixing mulberry fruit and the muscovado sugar in a ratio of 1 to 1 by volume and aging them in the cool place for 1 year; mixing 58-62wt% of bean power, 19-21wt% of non-glutinous rice flour and 19-21wt% of glutinous rice flour, steaming them at 100~130°C, fermenting them at 25~30°C, drying them in the sun for 5-7 days and pulverizing them to prepare Meju power; and uniformly mixing 39-41wt% of aged persimmon, 2-4wt% of aged Korean raspberry, 1-3wt% of aged mulberry fruit, 4-6wt% of Meju power, 19-21wt% of red pepper power, 24-26wt% of starch syrup and 4-6wt% of salt and aging the mixture for 2-3 days. The prepared red pepper paste additionally contains 0.4-0.6wt% of organic sulfur and 0.9-1.1wt% of citric acid on a basis of 100 parts of the red pepper paste. |
