METHOD FOR MANUFACTURING THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING SCHIZANDRA CHINENSIS EXTRACT AND THICK SOYPASTE MIXED WITH RED PEPPER MANUFACTURED BY THE SAME

摘要

A method for preparing red pepper paste containing a Schisandrae fructus enzyme is provided to show specific taste and flavor of Schisandrae fructus by preparing a Schisandrae fructus enzyme and adding it in a red pepper paste preparing process. A method for preparing red pepper paste containing a Schisandrae fructus enzyme comprises the following steps of: mixing 30 parts of Schisandrae fructus enzyme and 10-15 parts of glutinous rice flour to prepare a first mixture; fermenting the first mixture at 70~80°C for 8~9 hours; adding 20-25 parts of Schisandrae fructus enzyme to the first mixture and stirring for 1-2 hours to prepare a second mixture; aging the second mixture at 34~36°C for 2~4 days; adding 15-20 parts of cayenne pepper to the second mixture and stirring for 1-2 hours to prepare a third mixture; adding 8-12 parts of salt and 3-5 parts of Meju powder to the third mixture and stirring for 1-2 hours to prepare a fourth mixture; and aging the fourth mixture at 20~25°C for 10~12 months.