METHOD FOR PRODUCING LOW SALT GARLIC RED PEPPER PASTE, AND LOW SALT GARLIC RED PEPPER PASTE PRODUCED THROUGH SAME

摘要

The present invention relates to a method for producing low salt red garlic red pepper paste, and low salt red garlic red pepper paste produced through the same. More specifically, a content of garlic is increased, and a decrease in flavors of red pepper paste caused by garlic is reduced, so low salt garlic red pepper paste having excellent palatability can be produced. The method comprises: a first step of preparing fermented soybean paste; a second step of removing skin of garlic, and activating allinase by leaving the garlic at room temperature for 10 minutes or more; a third step of washing the garlic of the second step, and steaming the same by adding water; a fourth step of mixing 1 to 20 parts by weight of the fermented soybean paste of the first step, 40 to 50 parts by weight of the steamed garlic of the third step, 15 to 20 parts by weight of red pepper powder, 1 to 5 parts by weight of Chungyang red pepper powder, 15 to 20 parts by weight of starch syrup, 0.1 to 5 parts by weight of salt, and 1 to 20 parts by weight of refined water; and a fifth step of aging a mixture of the fourth step.;COPYRIGHT KIPO 2017