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METHOD FOR MANUFACTURING THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING PEAR JUICE AND THICK SOYPASTE MIXED WITH RED PEPPER MANUFACTURED BY THE SAME
METHOD FOR MANUFACTURING THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING PEAR JUICE AND THICK SOYPASTE MIXED WITH RED PEPPER MANUFACTURED BY THE SAME
The present invention is a pear-containing pepper paste preparation and relates to a pear pepper paste prepared by the method, and more particularly a mixture of malt 7-9% by weight, and pear juice 25 to 30% by weight to prepare a primary mixture Wow; Put in a pear 2-3 hours called for to remove water and added to the glutinous rice powder of 10 to 12% by weight made from powder state to the primary mixture to prepare a second mixture, said second mixture to a temperature of 70 ~ 80 ℃ in the step of fermentation for about 8 to 9 hours; The fermentation in the second mixture by the addition of pear juice 25 to 30% by weight boiling phase until the temperature is 100 ~ 110 ℃ while producing a third mixture, and stirring the third mixture for 4-6 hours with; The method comprising the addition of 13-15 weight% red pepper powder to the tertiary mixture to prepare a quaternary mixture, the quaternary mixture was stirred for 60-90 minutes at a speed of 30 ~ 70rpm and; Adding a salt, 9-11% by weight and Meju powder 1-3% by weight in the quaternary mixture to prepare a 5 th mixture, the 5 th mixture was stirred for 60-90 minutes at a speed of 30 ~ 70rpm and; It provides a pear pepper paste, characterized in that produced by 50 to 70 be a hot pepper paste preparation and the method comprising the step of aging the pear-containing mixture for the fifth order at room temperature.
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