A PREPARATION METHOD OF MELON PRESERVED IN KOREAN HOT PEPPER PASTE OR SOY SOUCE

摘要

A method of preparing melon pickles preserved in red pepper paste or soybean paste is provided to improve preference and distribution safety of melons by aging melons in a red pepper paste or soybean paste containing fibroid materials of melons. A composition for seasoning melon pickles is composed of 2.5-5wt% of vinegar, 0.5wt% of vitamin C, 0.1wt% of calcium lactate, 0.1wt% of citric acid, 25wt% of starch syrup, 0.5wt% of melon flavor and water. A method for preparing melon pickles comprises the following steps of: washing melons and dividing them into a flesh portion and an inner portion; adding 70-80% of bay salt to the flesh portion until the salinity equilibrium becomes 95%; rinsing the melons preserved in salt with flowing cool water and desalting them until the final salinity becomes 2-4%; adding seasonings to the desalted melons and sealing them to aging in a refrigeration room; drying the seasoned flesh portion and pulverizing the inner portion and fibroid material in a mixer; mixing 5-30wt% of pulverized material with red pepper paste or soybean paste; aging the flesh portion in the mixture and dehydrating them; and repeating the aging and dehydrating steps.