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율무를 주원료로한 가공식품의 제조방법Manufacturing method of processed foods based on yulmu
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
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율무, 마및 살구씨를 주원료로하여 25-30℃의 물에 30-40시간 담갔다건진 습도 85-90%상태에서 보온발아시켜 건조하고 껍데기를 제거시켜 현미화한 다음 200메쉬로 분쇄한 50%의 율무와 생마의 껍데기를 제거하고 양조식초에 5-10분간 침지건저내어 세절하고 10%의 식염수에 3-5시간 담갔다건저 건조시켜 200메쉬로 분쇄한 35%의 마와, 20-25℃의 물속에 3-5시간 침지하고 80-90% 상태에서 3-4일간 25-30℃로 보온발아시켜 껍데기를 제거 건조시킨다음 200메쉬로 분쇄된 15%의 살구씨를 혼합시킨 원료를 100℃에서 1시간 찐다음 35℃에서 2%의 황국균을 접종하고 5-7시간 침지한다음 헤치기및 뒤치기를 하여 만든 율무고오지을 만드는 공정과 물을 일정량 가하여 35-40℃에서 6-8시간유지하여 소화시킨다음 밀폐된 회전식 소배기에서 70-80℃로 건조시키는 공정과 비타민 B1B2무기질을 혼합시키는 공정의 결합으로 처리하는 율무를 주원료로한 가공식품의 제조방법.Its main ingredients were lychee radish, hemp and apricot seeds, which were soaked in water at 25-30 ℃ for 30-40 hours, dried at 85-90% humidity, dried, removed from shells and then micronized with 200 mesh. Remove the shells of Yulmu and raw horses, immerse in vinegar for 5-10 minutes, rinse, soak in 3-5% in 10% saline, dry and crush into 200 mesh, 20-25 ℃ in water Soak for 3-5 hours in 80-90% state and germinate for 3-4 days at 25-30 ℃ to remove the shells, and then dry the raw material mixed with 15% apricot seed, crushed with 200 mesh at 100 ℃ for 1 hour After steaming, inoculate 2% Rhodibacteria bacillus at 35 ℃, soak for 5-7 hours, and then process it to make Yulmugoji made by hemming and backlashing, and add a certain amount of water and keep it for 6-8 hours at 35-40 ℃. of drying in a closed rotary exhaust small as 70-80 ℃ process as vitamin B 1 B 2 free The method of processing food, the Coix for processing the combination of the step of mixing the quality as the main ingredient.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019810005206A1981-12-291981-12-29
Manufacturing method of processed foods based on yulmu
KR830006929A
(en)