KR20000058663A - Pear korean hot paper paste - Google Patents

Abstract

PURPOSE: Method for preparing hot pepper paste that contains a pear and Schizandra chinesis BAILL extract is provided. In the ingredients, the pear improves palatability, the Schizandra chinesis BAILL extract is act as a natural additive for preventing deterioration in distribution. CONSTITUTION: The method for preparing hot pepper paste is characterized by comprising the steps of adding 10-15 % of pear juice and 10-20 % of fresh of pear in the middle of the process, and adding an effective amount of Schizandra chinesis BAILL extract before a final aging process.

Description

Chinese cabbage paste and its manufacturing method {Pear korean hot paper paste}

The present invention adds the special ingredients of Schisandra chinensis while adding the pear juice and pulp to find the unique flavor and nutritional taste of pears in the traditional method of making red pepper paste in each family. It relates to a cabbage pepper that can be preserved and eaten and a method of manufacturing the same.

In general, home-made red pepper paste is made by fermenting red pepper paste with fermented red pepper paste with main ingredients of red pepper powder, meju powder and general mixture. Fruits, red peppers made by adding apples, oranges, grapes, pineapples, and other juices to red pepper paste.

Among them, the sensory preference of pineapple added red pepper paste is known to be higher than the other added red pepper paste. In addition, it produces red pepper paste and red pepper paste using persimmon fruit as a raw material to reproduce the traditional red pepper paste. Apple red pepper paste, a special product of Gyeongbuk province, has methods for producing apple red pepper paste made by mixing apple puree and red pepper paste properly.

The present invention is to make a hungry pepper using pears, a special product of Naju province in Jeonnam to make the method edible to the general public to develop the secondary industry of this local specialty, economically helpful and the opportunity to inform the world of the taste The unique taste of soybean paste is made with Korean tastes and the international flavors that are changing recently.

Therefore, an object of the present invention is to prepare and provide the baechujang prepared by mixing the pear juice and pulp and Schisandra chinensis.

The present invention is to extract the pear juice and fruit juice separately and to combine with the main ingredients of Kochujang with Schizandra chinensis to prepare the aging pepper paste and to obtain a manufacturing method thereof.

1 is a flowchart of making hungry pepper

<Explanation of symbols for main parts of drawing>

1: Purchase of main raw materials (pepper)

3: called glutinous rice 4: boiling glutinous rice porridge

5: grind meju powder

6: melting starch syrup

7: Mixing (Schisandra chinensis, Meju powder syrup, Glutinous rice porridge, Sugar, Saline, Diluted shochu)

8: Aging

The present invention boiled red pepper powder and glutinous porridge (gluten rice 10 water 9 ratio) to grind meju powder to melt the melted syrup and pear juice to 10: 1.0 to 1.5% meju powder, syrup, glutinous rice porridge, sugar, saline, diluted Adding soju, followed by primary aging for 20 days, followed by secondary aging for 20 days; In the mixing process, the pear juice is subtracted and the pear flesh is divided into 10: 1.0 to 2.0%.

The hunger pepper of the present invention is slightly different depending on the aroma, taste and overall preference, but 1kg g glutinous rice porridge, 1Kg glutinous rice gruel, starch syrup 1Kg, white sugar 1.5Kg salt (salt 1.5Kg) and mixed after 4 hours after stirring Add salt (1.5Kg of salt) again and go through the first aging with 7-8 hours of sunlight, add salt (0.5Kg of salt), mix it, put it into a proper jar, ferment for 90 days, and put the lid on when the sun is good. Open and steam.

Then boil the pear juice in the fermented red pepper paste and steam it again by adding 10: 1.0 to 1.5.

Another manufacturing method is to grind the pears in a crusher and mix only the flesh with the ratio of 10: 1.0 to 2.0 in step (7-3) and steam it again by adding salt (1.5 Kg of salt) in the third step.

As described above, the present invention has an excellent effect of providing hungry red pepper paste without any damage to the pear juice and juice components, and also provides red pepper powder, glutinous rice gruel, meju powder and starch syrup, and mixes Schisandra chinensis in general formulation. It will be used in the food industry as a way to make pear gochujang with excellent flavor, taste and overall preference by mixing pear fruit and juice at the right time.

Claims (2)

How to make red pepper paste by making 10-15% pear juice by making red pepper paste as shown in FIG. How to make red pepper paste by mixing 10-20% of pear flesh by making red pepper paste as shown in FIG.