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즉석 잡곡 식품 밥의 제조방법Manufacturing method of instant grain food rice
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
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본문에 기재한 바와같이 각종혼합곡분 100g중(밀가루 30% 보리가루 30% 옥수수가루 20% 쌀가루 10% 찹쌀가루 4% 콩가루 4% 식염 2%)곡분을 반죽타정하에 쌀밥의 크기로 만든다음 콩기름을 민조미에다가 약간 투여 묻힌 다음 열판 콘베어상의 온도 220℃-240℃로 55초에서 1분 10초동안 즉석 익힘과 150℃-180℃로 10초에서 15초동안 건조시키는 즉석 잡곡 식품밥의 제조밥방법이다.As described in the text, make 100% of various mixed flours (30% wheat flour 30% corn flour 20% corn flour 10% glutinous rice flour 4% soy flour 4% salt 2%) to make the size of rice with the dough Method of manufacturing instant grain food rice which is slightly immersed in minjomi and then immediately cooked at 55 ℃ for 1 minute and 10 seconds at a temperature of 220 ℃ -240 ℃ on a hot plate conveyor and dried for 10 seconds to 15 seconds at 150 ℃ -180 ℃. to be.규정에 이상 없이 표백처리하여 백색으로 할 수 있다. 단 제조방법은 똑같음.It can be whitened by bleaching without abnormality in the specification. But the manufacturing method is the same.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850001758A1985-03-191985-03-19
Manufacturing method of instant grain food rice
KR860006936A
(en)