LTD.;HAE SONG KNS CO., LTD.;HAE SONG KNS CO.;주식회사 해송케이엔에스
发明人:
LEE, MI OK,이미옥
申请号：
KR1020120042444
公开号：
KR1020130119562A
申请日:
2012.04.24
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
The present invention relates to a pickled red pepper paste containing pine mushrooms and dried yellow croakers and a method for manufacturing the same and to the pickled red pepper paste containing the pine mushrooms and the dried yellow croakers and the method for manufacturing the same comprising； a step which obtains a dried yellow croaker by preparing a yellow croaker and removing a head, a tail, and internal organs of the yellow croaker and naturally dries it for 4~6 months； a step which shreds the dried yellow croaker and prepares dried yellow croaker jerky； a step which steams the dried yellow croaker jerky and spreads it and removes moisture； a steps collects the pine mushrooms and removes foreign substances； a step which manufactures a seasoning red pepper paste by adding ground and roasted crops in a red pepper paste and additionally adding starch syrup, sugar, salt, and Mirim； a step which puts the dried yellow croaker jerky in which the moisture is removed in a container and puts the pine mushrooms in which the foreign substances are removed on the dried yellow croaker jerky and pours the seasoning red pepper paste； a step which ripens a mixture in which the dried yellow croaker jerky, the pine mushrooms, and the seasoning red pepper paste are mixed at room temperature for 10~20 days. The pickled red pepper paste according to the present invention improves chewy texture of elasticity, cohesiveness, and strength of the pine mushrooms because a moisture content of the pine mushrooms and the dried yellow croaker jerky makes balance in the ripen process. The pickled red pepper paste improves soft chewy texture by reducing the strength and hardness of the dried yellow croaker jerky and provides unique smell and texture of the pine mushrooms and prevents quality degradation and yield rate reduction of the pine mushrooms according to dry.본 발명은 송이버섯과 굴비가 함유된 고추장 장아찌 및 이의 제조방법에 관한 것으로서, 조기를 준비하여 조기의 머리, 꼬리 및 내장을 제거한 후 4~6 개월간 자연건조하여 굴비를 얻는 단계； 상기 굴비를 잘게 찢어서 굴비포를
