| 摘要 |
A method of manufacturing Korean pickle(Jangachi) of yellow corvina by mixing herb red pepper paste and yellow corvina and aging is provided which removes a fishy smell of yellow corbina while retaining characteristic taste and flavor of red pepper paste. The herb red pepper paste contains red pepper paste, herb, rice wine(Cheongju), onion juice, garlic juice and apple juice. To make herb red pepper paste, 70 to 85% by weight of rice wine is mixed with 5 to 10% by weight of clove, 5 to 10% by weight of basil and 5 to 10% by weight of lemon juice and heated to give herb extract. Then 75 to 85% by weight of red pepper paste is mixed with 3 to 5% by weight of the herb extract, 3 to 5% by weight of onion juice and garlic juice, 3 to 5% by weight of apple juice, 3 to 5% by weight of soda pop and 3 to 5% by weight of corn syrup and heated while stirring until it boils up. Additionally, 100 parts by weight of the mixed red pepper paste is mixed with 1 to 3 parts by weight of each of raw sugar and honey and heated for 1 to 2min until it boils up. The onion and garlic juice contains an onion, garlic, ginger and white pepper. Korean pickle of yellow corvina is prepared by mixing 35 to 40% by weight of the herb red pepper paste and 60 to 65% by weight of yellow corvina and aging. |
