| 摘要 |
PURPOSE: A method of preparing red pepper paste(kochujang) containing Opuntia dillenii powder by adding Opuntia dillenii powder alone or a mixture of Opuntia dillenii powder and red pepper powder to conventional red pepper paste material is provided. The product is eliminated in hot taste while maintaining the sourish taste of Opuntia dillenii and the tackiness and viscosity of red pepper paste. CONSTITUTION: Rice flour(glutinous rice or regular rice) is mixed with a water extract of germinated barley and boiled to give rice flour paste. Then, the rice flour paste is added with a small amount of salt and honey and 0.1 to 20% by weight of fermented soybean powder, which is mixed with 0.1 to 70% by weight of Opuntia dillenii powder and 0.1 to 20% by weight of red pepper powder, or Opuntia dillenii powder alone instead of red pepper powder, followed by aging. |
