KR920011378A - Seasoned rice cake manufacturing method - Google Patents

Seasoned rice cake manufacturing method Download PDF

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Publication number
KR920011378A
KR920011378A KR1019900020390A KR900020390A KR920011378A KR 920011378 A KR920011378 A KR 920011378A KR 1019900020390 A KR1019900020390 A KR 1019900020390A KR 900020390 A KR900020390 A KR 900020390A KR 920011378 A KR920011378 A KR 920011378A
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KR
South Korea
Prior art keywords
weight
sputum
onion
rice cake
preparing
Prior art date
Application number
KR1019900020390A
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Korean (ko)
Inventor
최유진
Original Assignee
최유진
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 최유진 filed Critical 최유진
Priority to KR1019900020390A priority Critical patent/KR920011378A/en
Publication of KR920011378A publication Critical patent/KR920011378A/en

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Abstract

내용 없음No content

Description

양념이 충진된 가래떡 제조방법Seasoned rice cake manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

가래떡을 제조함에 있어서, 무말랭이 15-19중량%, 돼지고기 27-29중량%, 당근 5-7중량%, 양파 11-12중량%, 파 7-8중량%, 생강 1-2중량%, 표고버섯 1-2중량%, 마늘 3-4중량%, 감자 3-4중량%를 섞어서 충분히 혼합되도록 반죽한 다음 후라이팬에 넣어서 볶은 뒤 간장 3-4중량%, 다시다 1-2중량%, 식용유 3-4중량%, 미원 1-2중량%, 후추 1-2중량%, 깨 1-2중량%, 참기름 3-4중량%, 고추가루 1-3중량%, 소금 1-2중량%,를 혼합하여 혼합양념을 만들고, 스팀으로찐 쌀사루를 가래떡 성형기로 가래떡을 제조함과 동시에 상기 혼합양념이 가래떡 내부에 연속적으로 충진시켜 제조함을 특징으로 하는 양념이 충진된 가래떡제조방법.In preparing sputum mochi, 15-19% by weight radish, 27-29% pork, 5-7% carrot, 11-12% onion, 7-8% onion, 1-2% ginger, shiitake Mix 1-2 wt% mushrooms, 3-4 wt% garlic, 3-4 wt% potatoes, knead to mix well, and fry in a frying pan, then roast 3-3 wt% with soy sauce, again 1-2 wt%, and cooking oil 3 -4% by weight, 1-2% by weight of miwon, 1-2% by weight of pepper, 1-2% by weight of sesame seeds, 3-4% by weight of sesame oil, 1-3% by weight of red pepper powder, 1-2% by weight of salt Making a mixed seasoning, and preparing steamed rice stalks with steamed rice flour with a sputum-mochi molding machine and at the same time the mixed seasoning is continuously filling the inside of the sputum-tteok. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900020390A 1990-12-12 1990-12-12 Seasoned rice cake manufacturing method KR920011378A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900020390A KR920011378A (en) 1990-12-12 1990-12-12 Seasoned rice cake manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900020390A KR920011378A (en) 1990-12-12 1990-12-12 Seasoned rice cake manufacturing method

Publications (1)

Publication Number Publication Date
KR920011378A true KR920011378A (en) 1992-07-24

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ID=67537730

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KR1019900020390A KR920011378A (en) 1990-12-12 1990-12-12 Seasoned rice cake manufacturing method

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KR (1) KR920011378A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100478805B1 (en) * 2002-05-30 2005-03-24 홍인수 a bar rice cake for cooking
KR101250671B1 (en) * 2010-11-15 2013-04-03 이호성 Manufacturing Method of the Rice Cake Adding Meat Which Enhances Preservation
KR101553285B1 (en) * 2015-01-27 2015-09-15 곽나리 Rice cake mixed with vegetable

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100478805B1 (en) * 2002-05-30 2005-03-24 홍인수 a bar rice cake for cooking
KR101250671B1 (en) * 2010-11-15 2013-04-03 이호성 Manufacturing Method of the Rice Cake Adding Meat Which Enhances Preservation
KR101553285B1 (en) * 2015-01-27 2015-09-15 곽나리 Rice cake mixed with vegetable

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