| 摘要 |
A method for preparing chestnut gochujang (Korean hot pepper paste) is provided to remove offensive taste and offensive odor and to obtain chestnut gochujang having the color, taste and perfume of traditional Sunchang gochujang itself. A method for preparing chestnut gochujang (Korean hot pepper paste) comprises the steps of peeling the nutshell of a chestnut and boiling it in water to prepare 25 wt% of a chestnut paste; preparing 25 wt% of powdered red pepper, 10 wt% of meju (fermented soybeans) powder, 5 wt% of malt and 10 wt% of refined salt; adding the prepared materials to 25 wt% of water rand mixing them; putting the obtained mixture into a jar and maturing it at a room temperature in a sunny spot for 6 months or more; packaging the prepared gochujang with a polyethylene or low density polyethylene material and re-packaging it with a container made of polypropylene or polyethylene terephthalate. |
