MARSH CLAM KOREAN HOT PEPPER PASTE AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to Marsh clam pan-fried red pepper paste and a preparation method thereof, and more specifically, to Marsh clam pan-fried red pepper paste and a preparation method thereof, which comprises: a Marsh clam flesh preparing step of separating Marsh clam flesh from the shells of Marsh clam; a Marsh clam flesh pre-treating step of adding a fermented Japanese apricot juice, oligosaccharide, and green tea powder to the clam flesh prepared in the Marsh clam flesh preparing step to store and pre-treat the mixture at a low temperature; a primary pan-frying step of pan-frying the Marsh clam flesh pre-treated in the Marsh clam flesh pre-treating step; and a secondary pan-frying step of mixing red pepper paste with the Marsh clam flesh pan-fried in the primary pan-frying step and pan-frying the mixture. According to the present invention, a fermented Japanese apricot juice, oligosaccharide, and green tea powder are added to Marsh clam flesh and the mixture is subjected to pre-treatment by being stored at a low temperature, thereby removing fishy taste of Marsh clam flesh in the Marsh clam pan-fried red pepper paste. In addition, the unique fishy taste of Marsh clam is removed to increase preference of a consumer and an active ingredient of Marsh clam is added to enhance taste and functionality.