| 摘要 |
PURPOSE: A process for manufacturing hot pepper paste containing fermented strawberry is provided, thereby replacing synthetic seasoning MSG(mono sodium glutamate) with fermented strawberry to remove discomfort smell from and stimulate maturation of fermented hot pepper paste, so that taste and taste of hot pepper paste can be preserved for a long period. CONSTITUTION: The process for manufacturing hot pepper paste containing fermented strawberry comprises the steps of: washing strawberries, pulverizing them, removing seeds, sterilizing them, and freezing them at -40 deg. C; cutting the frozen strawberries with a cutter; dissolving cuts of frozen strawberries in an agitator at low temperature; dipping grains in water; steaming wheat flour or wheat rice, rice and bean to prepare hard boiled rice; inoculating Aspergillus kawachii into the hard boiled rice; mixing the Aspergillus kawachii inoculated hard boiled rice with the dissolved strawberry and fermenting the mixture for 30 to 120 days; adding honey, red pepper powder, liquefied strawberry and salt into the fermented strawberry, adding ethyl alcohol into the mixture at 50 deg. C or less, and agitating the mixture for 60 minutes; and chopping the mixture and packing the chopped mixture.
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