KR101663261B1 - Method of preparing hot pepper paste with of cockle - Google Patents

Abstract

More specifically, 35 parts by weight of the above semi-dried chewing gum, starch syrup, plum liquor, garlic, ginger, perilla, pepper and the like are added to 100 parts by weight of glutinous rice koji paste, Roasted for 3 hours and then packed in a hot state. The present invention is based on the finding that the roasted red pepper paste is easy to cook and cook, is well digested and absorbed, and is a high protein, low-fat, alkaline food containing a high content of calcium, iron, It is a fragile restorative food that provides good health food for the prevention of anemia and growth and development of children, and at the same time, it is able to provide fried chili pepper which can be enjoyed by all ages.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a hot pepper paste,

The present invention relates to a method for preparing a roasted kochujang prepared by providing a roasted kochujang with a wide range of foodstuffs using the roasted meat and at the same time increasing the income of fishermen and providing healthy kochujang with nutrition.

In the past, fried kochujang based on dried anchovy, dried shrimp and dried squid was made by domestic housewives in kochujang.

Generally, the housewives of the family add seasonings such as soy sauce, sesame, garlic, and sugar to the side dishes for side dishes or lunch boxes and make them as side dishes. In the food business, the dried red pepper paste .

In this way, roasted kochujang using dried fish was manufactured and supplied individually by housewives and chefs of the establishment to provide to the guest. Also, fried kochujang with dried fish produced among the housewives is variously prepared according to the taste of the housewives making Taste is coming out.

Therefore, there is a problem that the thus prepared fried kochujang can not be mass-supplied to the public, and the taste can not be continuously provided with the same taste.

In the prior art of this field, the method of roasting and manufacturing the shellfish kochujang of Registration No. 0458801 (registered on November 11, 2004) comprises 10% by weight of soy sauce, 2% by weight of seasoning, 2% by weight of sake, And heated to about 70 ° C to 90 ° C for about 1 hour

, 2.5% by weight of ginger refined powder and juice, 2.5% by weight of whole sesame seeds, 2.5% by weight of onion juice, and 5% by weight of onion juice were added to 15% by weight of glutinous rice koji paste. And 2 wt% of garlic flakes are mixed and heated at a temperature of 70 ° C to 90 ° C for about 1 hour to roast the red pepper paste. The roasted red pepper paste is stirred at 40 ° C to 70 ° C for 30 And mixing the mixture with 2.5 wt% of starch syrup while stirring well for about 50 to 50 minutes.

Although the above-mentioned prior art is based on coconut shells, since beef is mixed with additional ingredients, it can not be said that it is pure roasted roasted kochujang. There is a problem that can not be done.

Korean Patent Registration No. 0458801

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a roasted Kochujang using a single raw material, It is an object of the present invention to provide a high-protein, high-protein, low-fat, alkaline food, such as vitamins, calcium, iron, and other nutrients,

In addition, the present invention relates to a method for manufacturing a roasted kochujang (roasted kochujang) for the purpose of enhancing the income of fishermen and providing economic benefits by providing them as a favorite side dish for all aged and young.

In order to solve the object of the present invention,

Removing 60 kg of glutinous rice powder from 120 liters of distilled water using purified water and fermenting at 60 ° C for 4 hours;

Adding 20 kg of starch syrup and 12 kg of salt to the fermented true rice flour;

The boiled rice flour was cooled to 40 ° C, 80 kg of red pepper powder was added and stirred well, and the mixture was stirred for 6 months once every 10 days to induce even fermentation.

Washing off the cockles and raising them, briefly cooking them in hot water at 60 ° C to 90 ° C for 5 minutes,

Dividing the cooked alcohole into four equal parts in consideration of texture and odor;

10 parts by weight of herbal powder mixed with 100 parts by weight of soy sauce and 10 parts by weight of a plum fermentation broth were mixed with 1 ℓ of soy sauce and mixed with at least one of japanese leaf, green tea, windblown, licorice, For a time;

Semi-drying the educts at 38 DEG C for 5 hours to prepare a scallop;

35 parts by weight of the semi-dried chewing gum, 10 to 20 parts by weight of starch syrup, 5 to 15 parts by weight of a plum solution, 3 to 5 parts by weight of garlic, 3 to 5 parts by weight of ginger, 5 to 10 parts by weight And 1 to 3 parts by weight of pepper are added, and the mixture is roasted at a temperature of 170 ° C for 3 hours and packed in a hot state to prepare a roasted kochujang.

As described above, the roasted kochujang of the present invention provides a semi-enthusiast which has a high-protein and low-fat alkaline food because it sucks and stirs the cabbage in a semi-dry state, and as a high protein, low-fat alkaline food, So that nutrients can be provided.

The chopped roasted kochujang of the present invention is easy to cook and cook, is well digested and absorbed, and is a high-protein, low-fat alkaline food. Its high content of vitamins, calcium, iron, To provide a good health food, and at the same time, can be enjoyed by all ages, everyone has the effect of providing a roasted kochujang.

FIG. 1 is a block diagram showing a process for manufacturing a roasted red pepper paste of the present invention.

Hereinafter, embodiments of the present invention will be described in detail.

The process for producing the roasted kochujang of the present invention is a process for producing glutinous rice kochujang, a process for semi-drying the roasted rice gruel, and a roasting process for roasted kochujang by adding natural seasoning to glutinous rice gruel and semi-dried chinchilla.

Hereinafter, embodiments according to the manufacturing process of the roasted kochujang prepared as described above will be described in detail.

<Production method of glutinous rice kochujang>

Step 1: fermenting a malt liquor mixed with glutinous rice flour

 Using purified water, 60 ㎏ of glutinous rice flour is loosened to 120 ℓ of filtered water and fermented by heating at 60 ℃ for 4 hours.

The malt used in the present invention is a maltose selected from the group consisting of no crumbs, washed well, soaked in water for one day, and when it blows well, it is delivered to a colander, rested in a silk, and wrapped in a wrapping cloth. When the water is dry again after a day, if the water is sprinkled occasionally, on the third day, the roots of the barley are tangled out, so take it out and wash it in water and refrain from going back to the shiru.

Washing two or three times is much tastier and it is good to hang. In this way, as it grows in bean sprouts in the silk, the barley starts to grow as fever develops. On the fourth day, soak in water. Take the barley out of the water for five days, soak it in the water, and refrain from going back to the shiru. On the sixth day, the bud grows to a length shorter than the length of the barley egg. It does not miss this time, but it pours out all over it and breaks the tangled barley and dries it well where the wind is well.

At this time, if the shoots are too long, the malt flour is less and the sweetness is less, so you should not miss the time when the sprout is properly grown. When the barley is dry, it grows sprouts, so it should be wiped with the palm of the hand so that the fever does not come out. Malt made this way is best to raise when the temperature in late autumn is low.

The dried maltose is pulverized by a pulverizer, the malt flour is added to the vat, and the glutinous rice flour is loosened in the malt sieve filtered with purified water and fermented by heating at 60 ° C for 4 hours. At this time, while stirring well, the rice flour of malt wax is firstly fermented by heating at a low temperature of 60 ° C.

Step 2: Add the syrup and salt to fermented glutinous rice flour and boil

20 kg of starch syrup and 12 kg of salt are added to the fermented glutinous rice flour solution and boiled.

In this case, put glutinous rice flour syrup and salt, and when boiling, do not pale slowly raise the boil to fully ripe.

Step 3: Put red pepper powder in boiled glutinous rice flour and perform secondary fermentation step

The boiled rice flour is cooled to 40 ° C, 80 kg of red pepper powder is added, and the glutinous rice flour and the red pepper flour are mixed so that they are evenly mixed and fermented to prepare glutinous rice koji paste.

During the fermentation of the glutinous rice flour mixed with the red pepper flour, stir for 6 months once every 10 days to induce even fermentation to produce homemade glutinous rice gruel.

&Lt; Semi-dried &lt;

In order to prepare the glutinous rice koji paste of the present invention, the glutinous rice is pre-cooked to prepare a semi-dried glutinous rice as follows.

Step 1: a step of breaking off the cockles;

Immerse the prepared cocktail in water for a certain period of time, then wash it off with running water and defrost.

The dislocated Alkali film is briefly cooked in hot water at 60 ° C to 90 ° C for 5 minutes.

It is usually cooked in hot water to the extent that it is cooked in hot water.

At this time, not only will the nutrients be destroyed, but it will be cooked in hot water at 60 ° C to 90 ° C for about 5 minutes, since the cooked soup is not found in the finished roasted kochujang.

Second step:

The algae are cooked in four equal portions in consideration of texture and odor.

In the present invention, it is preferred that the chew paste is mixed with the koji paste and used as a side dish. If the chew paste is mixed with the original size of the cheque paste, there is a problem that the flavor of the kochujang is reduced due to the flavor of the pickle, There is no sense of smell and improved texture.

Step 3: Stage the saffron into soy sauce

The above-mentioned chopped alum meal is soy sauce.

At this time, a herbal powder mixed with one or more of Jasmine leaf, green tea, windblown, licorice, or lotus leaf in 1 liter of soy sauce is prepared, and 10 parts by weight of 100 parts by weight of soy sauce and 10 parts by weight of a fermentation broth are mixed and boiled for 4 hours in the boiled liquid .

It is preferable to use all of the hemp leaf, green tea, windbreak, licorice and lotus leaf of the herbal powder as a mixture, but if necessary, two or more kinds of self-leaf, green tea, wind wind, licorice, .

At this time, the mixing ratio of herbal powder is evenly mixed.

Step 4: semi-drying step

The excised chopped chopped piece is semi-dried at 38 ° C for 5 hours to prepare a chopped piece.

By semi-drying the chewing gum, it is possible to have a good texture.

Step 5: Stir frying process

35 parts by weight of the above semi-dried chewing gum, 10 to 20 parts by weight of starch syrup, 5 to 10 parts by weight of a plum solution, 3 to 5 parts by weight of garlic, 3 to 5 parts by weight of ginger, And 1 to 3 parts by weight of pepper are added thereto and roasted at a temperature of 170 ° C for 3 hours and packed in a hot state.

Packing in a hot state in this process can increase the shelf life and remove oxygen inside the packaging to create a vacuum to prevent deterioration in the distribution process.

In other words, when it is packed in a hot state, the inside air is absorbed by the hot heat and the oxygen is eliminated. Therefore, it is advantageous that the circulation period can be increased by blocking the inflow of outside air by making a natural vacuum state.

The cocktail of the present invention is a shell belonging to the stone clam. It is also known as a cockroach, anchovy shell, and anamimi shell, and its scientific name is Tegillarca granosa L.

The cheeks have a shape close to a rectangle, and there is a very thick radiating rib on the surface. The inside of the shell is white, and the color of the meat is red. The size may be 50 mm long, 40 mm high, and 35 mm wide. It is distributed in the western and southern coasts of our country. It mainly lives in the intertidal zone, which is less influenced by waves.

They also live on the floor of mild clay and spawn in summer. Eggs get edited in the water and then go on a floating life for two to three weeks before they go into attachment life. The life span of attachment is slightly different depending on environment, but usually it is about one month.

Chikuba has been used for many years as a food for coastal fishermen. In the "asset word 玆 山 魚 譜" of Jeong Yak - jeon (丁 若 銓), it is recorded that it is yellow and tasty, and it is recorded as a souvenir of Jangheungdo, Haenam - hyeon, Boseong - gun,

Even now, the chef is a local specialty of Cholla province. [Naver Knowledge Encyclopedia] Ch'ep (Korean National Culture Institute, Provincial Research Center for Korean Studies)

This method of intake of chopsticks is usually lightly cooked and boiled or chopped into a hochachi paste.

The effect of this cocktail is a good balance of protein, vitamins and essential amino acids in the cocktail is known to help the growth and development of children, iron and various minerals are known to help prevent anemia.

If you want to prolong the shelf life, you can store it at the storage temperature of -20 ℃ ~ 0 ℃ for 15 days. If you want to extend the shelf life, After thoroughly washing the scallop, it is then poured over it, and then it is cut into small pieces to be eaten. Then, it is pickled in soy sauce and herbal powder and fried with the prepared hot pepper paste. It is possible to provide a side dish There is an advantage.

In addition, the present invention has the advantage of increasing the income of fishermen by diversifying the field of use of cocktail.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And variations are possible. Accordingly, the spirit of the present invention should be understood only in accordance with the following claims, and all equivalents or equivalent variations thereof are included in the scope of the present invention.

Claims (3)

Removing 60 kg of glutinous rice powder from 120 liters of distilled water using purified water and fermenting at 60 ° C for 4 hours; Adding 20 kg of starch syrup and 12 kg of salt to the fermented glutinous rice flour; The cooked glutinous rice flour was cooled to 40 ° C, and 80 kg of red pepper powder was added thereto. After stirring well, the homogenized glutinous rice koji paste was prepared by stirring for 6 months once every 10 days. A method for producing roasted pickled kochujang mixed with a glutinous rice koji paste prepared by washing,
Washing off the cockles and raising them, briefly cooking them in hot water at 60 ° C to 90 ° C for 5 minutes,
Dividing the cooked alcohole into four equal parts in consideration of texture and odor;
The herbal powder and the fermentation broth of the plum were mixed with 1 liter of the chopped alum meal, and the mixture of the herbal powder and the plum fermentation broth was prepared by mixing 10 parts by weight of the herbal powder and 10 parts by weight of the fermentation broth 10 parts by weight, and boiling in the boiled liquid for 4 hours;
Semi-drying the educts at 38 DEG C for 5 hours to prepare a scallop;
35 parts by weight of the above semi-dried chewing gum, 10 to 20 parts by weight of starch syrup, 5 to 10 parts by weight of a plum solution, 3 to 5 parts by weight of garlic, 3 to 5 parts by weight of ginger, And 1 to 3 parts by weight of pepper are added, and the mixture is roasted at a temperature of 170 ° C for 3 hours and then packed in a hot state.
delete A roasted red pepper paste prepared by the method of claim 1.

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