METHOD OF MANUFACTURING KOREAN HOT PEPPER PASTE USING WATERMELON

PURPOSE: A producing method of watermelon red pepper paste is provided to improve the taste and the color of the red pepper paste by using flesh and juice of watermelon instead of starch syrup and water. CONSTITUTION: A producing method of watermelon red pepper paste comprises the following steps: c...

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Bibliographische Detailangaben
Hauptverfasser:	AN, JEONG BIN, PARK, KI OK, AN, SO JIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A producing method of watermelon red pepper paste is provided to improve the taste and the color of the red pepper paste by using flesh and juice of watermelon instead of starch syrup and water. CONSTITUTION: A producing method of watermelon red pepper paste comprises the following steps: crushing 100parts of edible portions by weight of watermelons; separating the crushed edible portions of the watermelons into flesh and juice; mixing 100parts of watermelon juice by weight with 10parts of wheat gluten by weight; making hard-boiled rice and mixing the hard-boiled rice with the obtained liquid mixture for fermenting; filtering the liquid mixture, boiling the filtered liquid mixture, and cooling; and adding 10~20parts of fermented soybean powder by weight, and 30~45parts of red pepper powder to the liquid mixture, and fermenting.