KR20100121715A - A manufacturing way of the seasoned bar rice cake which has roasted the face - Google Patents

Abstract

PURPOSE: A method for manufacturing Tteokbokki(Korean seasoned Tteok) is provided to improve taste and to maintain the original shape. CONSTITUTION: A method for manufacturing Tteokbokki(Korean seasoned Tteok) comprises: a step of soaking 95 weight parts of rice in cold water for 3 hours and dehydrating; a step of adding 2 weight parts of saline and pulverizing; a step of mixing 3 weight parts of wheat starch and pulverizing; a step of maintaining at 150-200°C and steaming for 10 minutes; a step of molding the Ttoek; a step of quickly cooling in cold water of -2 to -0°C for 1 minutes; a step of drying to remove moisture on the surface and baking at 120-150°C; and a step of cutting Tteok and cooling at 10°C for 30 minutes.

Description

A manufacturing way of the seasoned bar rice cake which has roasted the face}

The present invention relates to a manufacturing method of tteokbokki baked the surface

More specifically, the rice cake and rice starch were formed with tteokbokki as ingredients, and the surface was baked slightly so that the original shape was maintained to prevent tangling with each other during packaging.

Conventional Tteokbokki was crushed rice, molded in an extruder, cut to a certain length and then packaged several by unit, so after 3 to 4 days in the distribution process, they become entangled with each other and harden. In the process of detaching each other, the original shape is not maintained, such as being cut or split, and the product is damaged, resulting in defective products without quality as food ingredients. There have been many losses such as labor costs.

The present invention is over-produced in rural areas to solve the above-mentioned waste, so the consumption is reduced, so that the amount of rice accumulated in the stock is consumed to contribute to farmers' income increase and improve the quality and diet of tteokbokki Dry the surface of the surface with a blower in the previous stage of transporting it to the conveyor while cooking the ingredients mixed with wheat starch and salt in an appropriate weight part of rice flour in a steam steamer, forming tteokbokki in a molding machine, and immersing it in cold water to prevent deformation. In the later stages, the tteokbokki, which is slightly baked on the surface, is cut and cooled according to the purpose while slowly passing through the warmer maintained at 120 ° C to 150 ° C for 3 minutes to 5 minutes. To prevent them from getting tangled together so that the housewives While no one is going to roum will be able to improve the texture.

The tteokbokki of the present invention thus removed the water of the surface with a blower in the process of passing through the conveyor of the two stages, and at the same time the surface of the tteokbokki in the process of passing slowly through the high temperature warmer does not entangle each other When it is lightly baked, it is convenient and unbreakable when taken out from the packing table one by one, and it is easy for anyone to eat easily by making snacks or various other dishes with improved taste and quality.

95 parts by weight of rice

Wheat starch 3 parts by weight

2 parts by weight of salt

Total 100 parts by weight

1st process

95 parts by weight of rice are washed cleanly, soaked in cold water for 3 hours, then drained and dehydrated.

2nd process

3 parts by weight of wheat starch is added and mixed with the rice flour powder ground through the first step, and the water is adjusted to finely pulverize again.

3rd process

After the second process, the pulverized mixture is sufficiently cooked in a steam steamer maintained at 150 ° C to 200 ° C for 10 minutes.

4th process

Put the mixture cooked in the third step into the molding machine to mold the rice cakes

Immersion is quenched in cold water of -2 ° C to -0 ° C to maintain the shape.

5th process

The blower is operated during the previous step of transferring the formed Tteokbokki through the fourth process to the conveyor, and the surface is dried. At the later stage, it passes through the warmer where 120 ℃ ~ 150 ℃ is maintained. Bake the surface slightly to avoid tangling.

6th process

Tteokbokki baked through the fifth step is cut to the appropriate length according to the purpose, cooled in a 10 ℃ cooler for 30 minutes to produce a finished product and hygienic packaging on the packaging.

Tteokbokki prepared according to the present invention was washed with 95 parts by weight of rice containing carbohydrates, our staple material, and then dried and soaked in cold water for 3 hours, dehydrated, and then ground by adding 2 parts by weight of salt and wheat containing potassium. Add 3 parts by weight of starch, mix it evenly, reinforce the elasticity of the mixture while controlling the moisture, and crush it gently in the second to make the tteokbokki food mixture, and then cook it sufficiently for 10 minutes in a steam steamer maintained at 150 ℃ ~ 200 ℃ Simultaneously squeezing the tteokbokki and immersing for 1 minute in cooling water maintained at -2 ℃ ~ -0 ℃ to maintain the shape of the shaped tteokbokki, allowing it to shrink momentarily to get the texture and transfer it to the conveyor, the main process Air blower to dry the surface of Tteokbokki and continue to the same conveyor In the later stage, the inside of the heater installed so that 120 ℃ ~ 150 ℃ is maintained is passed through for 3 ~ 5 minutes and the surface of the tteokbokki has been cut to a suitable length according to the purpose. After cooling for 30 minutes, the finished product is manufactured and distributed in hygienic packaging.

Claims (1)

Soak 95 parts of rice in cold water for 3 hours, dehydrate, add 2 parts by weight of salt, and add 3 parts by weight of wheat starch to the rice flour pulverized in the grinder, and then control the moisture to maintain the pulverized mixture again 150 ℃ ~ 200 ℃. After 10 minutes in steam steamer, put into the molding machine to mold the tteokbokki, while immersed in cold water of -2 ℃ ~ -0 ℃ for 1 minute to maintain the shape, and then operate the blower in the process of going to the conveyer to the conveyor Dry the surface and at the same time bake the insides of the heaters where 120 ℃ ~ 150 ℃ is maintained to prevent them from tangling with each other, cut them into suitable lengths according to the purpose and cool them for 30 minutes in a 10 ℃ cooler to manufacture finished products. Method of producing a rice cake roasted surface characterized in that.