| 摘要 |
A method of preparing red pepper paste using sweet paste instead of part of red pepper is provided to reduce a hot taste and save time and energy as compared with conventional sweet pepper drying methods while retaining original taste, flavor and nutrients of sweet pepper. Sweet pepper is ground, mixed with grain in a weight ratio of 1:0.5 to 1:2, heated, dried and ground. The mixed powder is mixed with raw material for red pepper paste containing traditional fermented soybean block and improved fermented soybean block in a weight ratio of 2.5:1 to 5:1. The grain is selected from rolled whole wheat, wheat flour, rice hulls, regular rice, glutinous rice, barley, sorghum, corn, oat, buckwheat, rye and the like. |
