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PROCESS FOR PREPARATION OF HOT PEPPER PASTE SEASONED DRIED CROAKERS CONTAINING GLUTINOUS BARLEY AND HOT PEPPER PASTE SEASONED DRIED CROAKERS CONTAINING GLUTINOUS BARLEY PREPARED THEREFROM
PROCESS FOR PREPARATION OF HOT PEPPER PASTE SEASONED DRIED CROAKERS CONTAINING GLUTINOUS BARLEY AND HOT PEPPER PASTE SEASONED DRIED CROAKERS CONTAINING GLUTINOUS BARLEY PREPARED THEREFROM
PURPOSE: Dried yellow corvina seasoned with red pepper paste containing glutinous barley, and a producing method thereof are provided to enable users to easily store the dried yellow corvina. CONSTITUTION: A producing method of dried yellow corvina seasoned with red pepper paste containing glutinous barley comprises the following steps: boiling 70-80wt% of glutinous barley and 20-30wt% of soybean for 2-3 hours in the temperature greater than 100 deg c, and cooling the mixture at 25-40 deg C before fermenting the mixture for 3 days; drying and pulverizing the fermented mixture to obtain glutinous barley powder; mixing 25-30wt% of glutinous barley powder, 5-10wt% of fermented soybean paste, 5-10wt% of starch syrup, 35-40wt% of red pepper powder, 5wt% of fermented soybean powder, 5wt% of bay salt, and 5-10wt% of soju; aging the mixture at 20-25 deg C for 3-6 months in a jar to obtain the red pepper paste; steaming and cooling fresh yellow corvina; drying the cooled yellow corvina for a week before removing the head, bones, and the skin, and ripping the flesh; and mixing the ripped yellow corvina flesh with the red pepper paste, a Japanese apricot extract, sesame seeds, ginger powder, and the bay salt.
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