Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.415-420
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- 1990
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- 0367-6293(pISSN)
Establishment of Long-term Storage Condition of Fresh Red Pepper Paste
생홍고추 페이스트의 장기 저장조건 설정
- Kwon, Dong-Jin (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute) ;
- Kim, Hyun-Ku (Korea Food Research Institute) ;
- Park, Mu-Hyun (Korea Food Research Institute)
- Published : 1990.08.01
Abstract
To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature,
수확된 생홍고추의 손실을 방지하고 건조에 소요되는 노력과 경비를 절감코자 생홍고추 페이스트 가공공정 및 저장가능성에 관하여 실험하였다. 생홍고추 페이스트는 10%염을 첨가하므로서 pH4.5 이하로 산성화시킬 수가 있어 Clostridium botulinum포자의 생육을 억제시킬 수가 있어 살균시간을