PRODUCTION OF SPRING ONION RICE CAKE STICK BY MIXING SPRING ONION POWDER AND RICE FLOUR AND EXTRUDING AFTER STEAMING

摘要

PURPOSE: A method of making spring onion red pepper paste(daepa kochujang) by heating spring onion(Allium fistulosum L.) powder and corn syrup and fermenting with red pepper powder and fermented paste powder(mejukaru) for 2 months is provided. The product has good color, taste and flavor as well as nutrients. CONSTITUTION: A mixture of 29 to 32 parts by weight of corn syrup and 32 to 36 parts by weight of water is heated, mixed with 1.7 to 3.4 parts by weight of dried spring onion powder or 3.4 to 8.4 parts by weight of fresh onion powder and heated for 5min after it has become to boil. Then, the mixture is added with 12 to 16 parts by weight of red pepper powder, mixed with 8 to 12 parts by weight of fermented paste powder when it reaches the temperature of 25 to 35deg.C and fermented in a jar in a sunny place for 2 months.