PURPOSE: A manufacturing method of red pepper paste is provided to have advantages of not having bad smell and to shorten complete fermentation period to 6 months to 1 year.CONSTITUTION: A manufacturing method of red pepper paste comprises the following steps: soaking predetermined amount of malt in 40 deg. Celsius of water for 2 hours, taking out residues and using with malt powder adding black-rice flour into the filtered malt water adding the mixture into a reactor and reacting at 45 deg. Celsius forming a primary supply when the black-rice flour is liquefied after 12 hours of reaction decocting the ferment water with medium heat by using primary and secondary saccharifications adding 8.3kg of bay salt, boiling down the same, adding 2kg of glutinous rice flour, apiose potato powder, pure water and spicy water and making paste mixing the red pepper powder, fermented soybean powder, salicornia herbacea L. powder, and silkpeptide and mixing for 10 minutes and storing in a crock until 80% is filled covering contents with 4 leaves of fig and 1 leaf of folium nelumbinis and evenly scattering salt on top and covering a mouth of crock and leaving under sunshine for 1 month and storing.COPYRIGHT KIPO 2013당조고추장 제조 방법이 개시된다. 엿기름 일정량, 원물 일정량에 40℃ 정도의 따끈한 물에 불려서 2시간 찌꺼기를 건져내고 침지되는 엿기름 분말을 버리지 말고 같이 사용하여, 걸러진 엿기름물 일정량 정도의 용액에 흑미가루 일정량으로 잘 저어서 식혜 하듯이 반응기에 넣고 온도 45℃에서 12시간후 흑미가루가 액화되었을 때 1차 준비물을 형성하여 당조 고추장을 제조한다.
