Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang

摘要

Provided are a method for preparing red pepper paste oyster and red pepper paste oyster. The manufacturing method of gochujang gulbi includes gulbichae forming step of tearing dried gulbi to form gulbichae, steaming step of steaming gulbichae with steam, simmering gulbichae in red pepper paste, and gulbichae with red pepper paste Including the aging step of aging, the red pepper paste contains a garlic raw material in the step of mixing, the garlic raw material, put the garlic into a steamer pot through which water vapor is 100 ~ 110 ℃ steam treatment for 15 to 25 minutes, and increased Transferring garlic to a sterile fermentation chamber maintained at a temperature of 35°C to 55°C, and performing a fermentation treatment for 72 to 90 hours while maintaining this temperature, and extracting and extracting viscous garlic raw materials by separately collecting only the extracts of viscous extract from fermented garlic It is made of.