| 摘要 |
A method of producing a thick, spicy paste used in Korean cuisine(Ssamjang) containing freshwater snail meat is provided to remove a fishy smell of freshwater snails and retains characteristic taste and flavor of conventional Ssamjang. Ssamjang is prepared by the steps of: mixing 80 parts by weight of water, 10 to 20 parts by weight of radishes, 6 to 10 parts by weights of kelp, 4 to 6 parts by weight of red pepper seed, 6.5 to 8.5 parts by weight of onions and 6 to 8% by weight of anchovies and heating at 120 to 150deg.C for 60 to 90min to give a first mixture; mixing 15 to 25 parts by weight of onions, 1.5 to 3.5 parts of garlic and 1.5 to 3.5 parts by weight of unripe red pepper and grinding for 20 to 30min to give a second mixture; mixing the first mixture and second mixture and adding with 130 to 150 parts by weight of soybean paste, 15 to 25 parts by weight of heated beans and 8 to 12 parts by weight of freshwater snail meat to give a third mixture; and heating the third mixture at 80 to 90deg.C for 20 to 30min while stirring. The heated soybeans are obtained by mixing black beans and soybeans in a weight ratio of 1:1, heating at 80 to 100deg.C for 60 to 90min and grinding for 10 to 20min. The freshwater snail meat is obtained by cutting into 1 to 3cm in size and blanching. |
