PURPOSE: Fish egg stir-fried Korean hot pepper paste is provided to be able to suppress the texture of the seafood from being tough due to excessive heating by removing the seafood characteristic fishy taste. CONSTITUTION: Garlic and onion is thoroughly cleaned, and 3.61 weight% of garlic and 8.94 weight% of onion is chopped into 5 mm size. The chopped garlic and onion is stir-fried with 4.68 weight% of sesame oil until the garlic and onion is cooked. One weight% of refined rice wine is added to 37.15 weight% of the washed fish eggs and roasted until the fish eggs are completely cooked. Roasted fish eggs are added to roasted garlic and onion. 31.75 weight% of red pepper paste, 3.10 weight% of fructo oligosaccharide, 2.58 weight% of red pepper powder, 1.88 weight% starch acetate except roasted sesame, 0.53 weight% of black pepper powder, 0.10 weight% of oleo resin capsicum, 0.06 weight% of caramel, and 1.88 weight% of purified water are added and mixed while heating up to 95-100dec.C. The heated materials are sterilized while maintaining the heat for 10 minutes, and 2.06 weight% of starch syrup and 0.68 weight% of roasted sesame which is remained from the additional materials are added, mixed and cooled to 80-90deg.C. The product is filled and packed while maintaining the temperature of 80-90deg.C. [Reference numerals] (1) Stir-fry garlic and onion； (2) Roast fish eggs； (3) Mix, heat； (4) Sterilize, cool； (5) Fill and pack； (AA) Red pepper paste, oligosaccharide, red pepper powder； (BB) Sub-ingredients； (CC) Fish egg stir-fried red pepper paste본 발명은 생선 알 볶음고추장의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 생선 알을 이용하여 생선 알(魚卵) 특유의 비린 맛을 제거하고, 마늘과 양파를 볶은 후, 생선 알(魚卵) 을 첨가하여 로스팅하는 과정에서 생선 알(魚卵)이 타거나 용기벽에 눌러 붙게 되는 것을 억제하고, 고추장을 포함한 다양한 영양원을 가진 부재료들을 첨가하여 혼합하고 가열하여 만들어지는 생선 알 볶음고추장으로, 어류의 부산물인 생선 알을 주 원료로 사용함으로서, 알의 사용 용도를 젓갈이나 알밥 정도에 국한되지 않고 다양한 소비를 할 수 있게 하였으며, 기존에 육류나 어패류를 이용한 볶음 요리의 단점을 극복하기 위하여, 보관성을 증가시키고, 해산물 특유의 비린 맛을 제거하며, 과도한 가열에 의해 해산물의 질감이 질겨지는 것을 억제할 수 있는 생선 알(魚卵) 볶음 고추장의 제조
