ONION GOCHUJANG USING SUGARING ONION EXTRACT AND THE MANUFACTURING METHOD THEREOF

摘要

A method of manufacturing onion red pepper paste using sugar-preserved onion extract which is obtained by extracting a useful component of onions by an osmotic action of sugar is provided to produce the titled food product without loss of the useful component of onions and sugar and reduce the onion smell. Firstly, an onion is chopped or ground, mixed with at least one of sugar and honey, fermented at room temperature for 3 to 8 days, diluted with 0.6 to 3.6 times of water, heated and grained with cloth and a sieve to produce sugar-preserved onion extract. Secondly, the onion extract is diluted with water to a concentrate of 6 to 15deg. Brix to uniformize. Thirdly, 40 to 57% by weight of the uniformized onion extract is mixed with 40 to 55% by weight of grain syrup or corn syrup, and 1 to 5.5% by weight of glutinous rice flour, and heated until the glutinous rice flour is fully gelatinized to produce an onion mixture. Fourthly, 12 to 22% by weight of red pepper powder, 3.7 to 6.5% by weight of fermented soybean powder, 1.6 to 4.5% by weight of fermented wheat, 2.3 to 6.5% by weight of edible salt and 0.6 to 3% by weight of kelp extract are mixed, and evenly agitated with 60 to 77% by weight of the uniformized onion mixture until the whole lump is disintegrated. Finally, the prepared onion red pepper is aged at 10 to 25deg.C for 5 to 20 days, sterilized at 60 to 65deg.C for 20 to 45min, quickly cooled to less than 32deg.C and agitated with 1.5 to 3.5% by weight of a spirit to sterilize.