| 摘要 |
A hot pepper paste for raw fish is provided to have a high nutritional value, a good color, a sweet taste, a sour taste, and a savory taste, cause no degradation during long-term storage, and neutralize alcohol poisoning rapidly. A method for manufacturing hot pepper paste for raw fish includes the steps of: mixing 30g of hot pepper powder, 70g of not-hot pepper powder, 10g of starch syrup, 10g of glutinous rice flour, 20g of rice flour, 50g of wheat flour, 10g of fermented soybean powder, 100g of licorice powder, 30g of powder of Cassia obtusifolia L., 50g of powder of Crataegus pinnatifida Bunge, 40g of malt flour, and 40g of powder of Amomum xanthoides with a proper amount of a purified salt solution, and aging the mixture at 25 °C or higher for six months or more to obtain a first material; mixing the first material with a second material comprising 20g of powder of Cassia obtusifolia L., 20g of licorice powder, 20g of powder of Lycium chinense Miller., 40g of sea tangle powder, 60g of dried pollack powder, 20g of powder of Raphanus sativus L., 40g of arrowroot powder, and 60g of fruit powder of Hovenia dulcis together with 50 cc of brown rice vinegar, and aging the mixture at 25 °C or higher for four months or more to obtain an aged material; and mixing the aged material with a third material comprising 40g of green tea powder, 20g of balloonflower powder, 20g of powder of Nelumbo nucifera Gaertner, 20g of powder of Euryale ferox, 20g of powder of Raphanus sativus L., 30g of ginger juice, 50g of garlic juice, and 60g of Chungyang pepper powder, and aging the mixture at 25 °C or higher for two months or more. |
