| 摘要 |
A method of manufacturing red pepper paste(Gochujang) is provided to improve the palatability such as taste and color and remove the fishy smell of the fish or shellfish by addition of bamboo leaf powder and fish or shellfish. Bamboo leaves are mixed with fish selected from the group consisting of an abalone, sea cucumber, sea bream, tile fish and crucian carp and starch selected from the group consisting of glutinous rice, regular rice, barley and wheat. The mixture is steamed, dried, ground and mixed with conventional raw material for red pepper. The bamboo leaves are mixed with the sea bream and glutinous rice flour in a weight ratio of 0.5:1:10. |
