KR20080095933A - Method for preparing kochujang with steamed hanlabong - Google Patents

Abstract

Kochujang with steamed hanlabong is provided to maintain the taste and aroma of the tangerine by using the skin and juice of tangerine altogether, mixing it with pepper and fermenting it without boiling down the tangerine. A method for preparing kochujang with steamed hanlabong comprises a hallabong preparation step for cleanly washing hallabong, putting it in water and vinegar for 24hr, cutting and crushing it into a size of 05.-3mm, and heating it at 100deg.C for 30minutes in a jar; a glutinous rice grain syrup preparation step for washing glutinous rice in the water, steaming it in an earthenware steamer, mixing hard-boiled rice with malt, liquidizing it for 6 hours, removing hard-boiled rice and heating up it in a caldron for 8 hours; a step for agitating 19~21 weight% of hallabong, 17~18 weight% of glutinous rice grain syrup, 17~18 weight% of cayenne pepper powder, 6~7 weight% of salt, 41~42 weight% of water, based on the total amount and sealing it; and an aging step for aging a pottery at an aging room of 10~15deg.C for 30 days.

Description

Method for preparing Hallabong Gochujang {Method for preparing kochujang with steamed hanlabong}

The present invention is a method for producing gochujang using Hallabong produced in Jeju Island as the main raw material.

Hallabong is a hybrid of citrus fruits that was bred in the citrus section of the fruit farm test site in Japan's Ministry of Agriculture, Forestry and Forestry. It was introduced in Korea around 1990 and is cultivated in Jeju Island. It has almost no seeds and has a thickness of 3.5 ~ 5mm. It is relatively thin, high in sugar (14 ~ 16Brix), and contains 1.0 ~ 1.12% citric acid, which is succulent fruit.

In the past, there are a number of manufactured kochujang using citrus fruits, but there is a problem that the taste of citrus fruits is reduced because the peel of citrus fruits is removed and the juice of citrus fruits is used.

The present invention is to use the Hallabong as a raw material in order to eliminate the above drawbacks and to make fermented by mixing with red pepper powder without using both peel and juicy juice to make the citrus-specific taste and aroma It will be described in detail as follows.

Gochujang of the present invention is to clean Hallabong and put it in a mixture of water and vinegar, soaked for 24 hours and sterilized first, and then crushed into three slicers and crushed to a size of 0.2 ~ 3mm and heated for 30 minutes at 100 ℃ Hallabong preparation step obtained;

Prepare glutinous rice by washing it with water and soak in glutinous rice, steam it, mix it with malt and liquefy it for 6 hours, then remove the gourd rice and pour it into a cauldron and heat it for 8 hours. Wow;

Hallabong preparations corresponding to 19 to 21% by weight of the total material

A soaking step of mixing 17-18% by weight of crude rice, 17-18% by weight of red pepper powder, 6-7% by weight of salt, and 41-42% by weight of water, and putting it in an pottery jar to seal and stir;

Onggi complex is prepared through a aging step of aging for 30 days in a aging room of 10 ~ 15 ℃.

Example (One)

The Hallabong was immersed in a mixed solution of water and vinegar at a 50:50 weight ratio for 24 hours, extracted, and crushed into a blender. The chopped chopped into an average particle size of 0.5 to 1 mm, and then put into a pot and heated at 100 ° C. for 30 minutes. Hallabong Material 7kg ..... (1)

6 kg of glutinous rice syrup obtained by liquefying glutinous rice with malt and pouring it into a cauldron and heating for 8 hours Raw Material (2)

The raw materials (1) and (2) were mixed, 6 kg of red pepper powder, 2 kg of salt, and 15 kg of purified water were added to the jar, stirred and sealed, and aged at 30 ° C. for 30 days to obtain 36 kg of red pepper paste.

The present invention as described above can be completely removed by removing the pesticides and foreign substances on the outer surface of the Hallabong immersed in a mixed solution of vinegar and water for 24 hours and then put the Hallabong finely crushed in a pot into a pot 100 By heating at 30 ℃ for 30 minutes, the meat of the Hallabong is ripened and sterilized, and the sugar content can be increased.The Hallabong is mixed with fresh green onion, mixed with red pepper powder, salt and water, soaked in a jar, stirred and sealed and aged at 12 ℃ for 30 days. It is matured in a jar to remove the spicy taste of red pepper, and the taste of glutinous rice syrup and red pepper and Hallabong can be combined to make a good aroma and taste of red pepper paste.You can make red pepper paste that can be eaten easily by children and adults. Because it does not enter, there is no catch and counts skin and flesh of Hallabong After heating at 100 ℃ for 30 minutes and stirring it in the soaking process, Hallabong particles are shredded into 0.2 ~ 1mm size so that the particles of Hallabong can be chewed in the mouth and taste all kinds of hallabong. You can make it.

Claims (1)

Wash Hallabong thoroughly, put it in a mixture of water and vinegar, soak it for 24 hours, wash it, dry it, and chop it into fine slicers, crush it into 0.5 ~ 3mm particle size, crush it into a pot, and heat it at 100 ℃ for 30 minutes. A preparation step; Wash glutinous rice in water and soak it, and then put it in shiru to steam it, make it into gourd rice, mix it with malt and liquefy it for 6 hours, then remove the gourd rice and pour it into a cauldron and heat it for 8 hours. ; Hallabong preparations corresponding to 19 to 21% by weight of the total material 17 to 18% by weight of glutinous rice syrup, 17 to 18% by weight of red pepper powder, 6 to 7% by weight of salt, and 41 to 42% by weight of water are placed in the pot Sealing step of sealing; Method of producing Hallabong Gochujang prepared through the aging step of aging the Onggi complex in a aging room of 10 ~ 15 ℃ 30 days