| 摘要 |
A preparation method of Gochujang using dried Alaska pollack and glutinous corn syrup is provided to promote the consumption of the dried Alaska pollack and glutinous corn, and to shorten the aging period by mixing the ingredients in a proper ratio and aging them at low temperature. A preparation method of Gochujang using dried Alaska pollack comprises the steps of: making dried Alaska pollack powder; making glutinous corn syrup; grinding glutinous corn, making glutinous corn cake, and mixing it with boiled and cooled salt water; mixing 25~30wt% of the dried Alaska pollack powder with the glutinous corn cake mixed with the salt water; mixing the mixed powder with 25~30wt% of the glutinous corn syrup; firstly aging the mixed ingredients at about 10°C for 48hr; and mixing the firstly aged ingredients with 28~35wt% of red pepper powder and 5~8wt% of Meju(fermented soybeans), followed by secondly aging them. The dried Alaska pollack powder is made by the steps of: removing skin and bone from dried Alaska pollack; soaking the dried Alaska pollack in an airtight container having alcohol for 24hr; taking the dried Alaska pollack out of the container, and freeze-drying the dried Alaska pollack at less than 30°C; make dried Alaska pollack powder by a grinder; and roasting the dried Alaska pollack powder at 100°C for 2min to remove the peculiar smell and keep the flavor of dried Alaska pollack. The glutinous corn syrup is made by the steps of: grinding glutinous corn and mixing the glutinous corn powder and malt in a ratio of 3:1; adding 300wt% of spring water to the mixed ingredients; and boiling down all the mixture to 80% at 80~100°C. |
