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

摘要

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.