| 摘要 |
A red pepper paste mixed with vinegar (I) is prepd. by (a) mixing 18 % glutinous rice, 15 % wheat flour and 40 % water, (b) steaming the mixt. for 2 hrs. and mixing with aspergillus oryzae, (c) fermenting the mixt. at 28-32 deg.C or more for 48 hrs., mixing with 14.5 % red pepper paste and 12 % edible salt, and pulverizing (80-100 mesh), (d) aging the pulverized mixt. for 90 days and heating at 50-60 deg.C for 4 hrs., (e) mixing 47 % of the heated mixt. with 20 % unrefined sugar, 20 % starch syrup and 13 % vinegar (10 % acidity), and (f) pulverizing the obtd. mixt. and leaving alone for 7-10 days. The obtd. (I) has a good taste and preserves for a long time. |
