MANUFACTURING METHOD FOR GOCHUJANG WITH UPO

From the paper

Abstract

A preparation method of Woopo red pepper paste is provided to enhance consumer preferences for red pepper paste, shorten the aging process, and inhibit discoloration/deterioration. A preparation method of Woopo red pepper paste comprises the steps of: (a) washing/grinding king oyster mushroom and onion (b) mixing the king oyster mushroom, the onion, and water in a weight ratio of 1:3:8, and boiling down the mixture for 2~3hr to make a mushroom/onion extract (c) boiling 30~42kg of the mushroom/onion extract, 1.5~2kg of potato flour, 25~35kg of starch syrup, and 1.5~1.9kg of glutinous rice flour at 80~100 DEG C for 1.5hr, adding salt to adjust salinity, and reboiling (d) adding 20~32kg of red pepper powder, 4~7kg of fermented wheat, and 10~15kg of sugar to make red pepper paste and (e) aging the red pepper paste at 25~30 DEG C for 3~5days and at 0~2 DEG C for 2~3days, repeating the aging process 2~3 times, and storing the aged red pepper paste at a low temperature.