| 摘要 |
A method for manufacturing zangachi(slices seasoned with soybean or hot pepper paste) using peach is provided to improve the texture peach zangachi and to be unnecessary to separate seeds by using young peach. A method for manufacturing zangachi(slices seasoned with soybean or hot pepper paste) using peach comprises (i) a step of preserving young peach in the solution mixed with soy sauce and salt water in a ratio of 1:2; and (ii) a step of cutting the peach preserved with salt equally into 4 pieces and mixing it with the mixed seasoning 30%. The step of preserving young peach comprises (a) a step of preserving the mixed solution of soy sauce and salt water of 70-80°C; and (b) a step of heating the mixed solution and cooling it to 20-30°C every 5 days and repeating the process 6 times. The mixed seasoning comprises peach hot pepper paste 10%, garlic 5%, hot pepper powder 25%, zingiberis Rhizoma crudus 5%, onion 15%, glutinous rice pool 5%, anchovy powder 2%, salted anchovies 3%, and crushed raw potatoes.
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