| abstract |
The present invention relates to a method for producing a fried fish kochujang, which will be described in more detail, by using fish eggs to remove the fishy fish's peculiar fishy taste, and roasting garlic and onions.魚卵) To prevent the fish eggs from burning or sticking to the container wall during the roasting process. By using fish eggs, a by-product of fish, as the main raw material, the use of the eggs is not limited to salted or fermented rice, and various consumptions can be consumed. In order to increase the shelf life, remove the fishy taste peculiar to seafood, and to suppress the texture of seafood by excessive heating. Fish eggs (魚卵) relates to a fish eggs (魚卵) stir red pepper paste prepared by the method of manufacturing a stir red pepper paste and a method of manufacturing the same. |