| 摘要 |
PURPOSE: A method for manufacturing apple hot pepper paste is provided by inoculating Aspergillus oryzae on fermented soybeans, mixing the fermented soybeans with salt and soy sauce, completely aging it at room temperature for 3 months, and mixing apple puree with powdered hot pepper, salted seafood and maltose. The apple hot pepper paste has unique flavor of apples and can be preserved at room temperature for a long time. CONSTITUTION: Well-ripened apple 500kg removed ovary and seeds is mixed with water 1,500kg and concentrated by a high-pressure concentrator to get apple puree 1,000kg. Seafood like anchovies, sand lances and swordfish is washed and mixed with sea salt in a ratio of 1:1 for fermenting at 15deg.C for 24 months to get salted seafood. White soybeans are crushed and make a predetermined form to dry for 5-7 days in an aseptic room. The dried soybeans are fermented by inoculating Aspergillus oryzae to make fermented soybeans. After washing the fermented soybeans, traditional soy sauce and sea salt are mixed and fermented in a pottery for 12 months for making bean paste. Hot peppers dried by the Sun are grinded to make powdered hot pepper. Apple puree, bean paste and powdered hot pepper are mixed in a ratio of 1:0.03:0.1-0.07. Salted seafood and maltose are added to control the seasoning degree and are stirred for 2 hours. The manufactured apple hot pepper paste is contained in a potter and fermented at room temperature for 1 month. |
