KR930021085A - Manufacturing method of retort tteokbokki for instant cooking - Google Patents
Manufacturing method of retort tteokbokki for instant cooking Download PDFInfo
- Publication number
- KR930021085A KR930021085A KR1019920007321A KR920007321A KR930021085A KR 930021085 A KR930021085 A KR 930021085A KR 1019920007321 A KR1019920007321 A KR 1019920007321A KR 920007321 A KR920007321 A KR 920007321A KR 930021085 A KR930021085 A KR 930021085A
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- tteokbokki
- retort
- instant
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 238000010411 cooking Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 5
- 235000009566 rice Nutrition 0.000 claims abstract 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract 3
- 150000004676 glycans Polymers 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 3
- 229920001282 polysaccharide Polymers 0.000 claims abstract 3
- 239000005017 polysaccharide Substances 0.000 claims abstract 3
- 150000004804 polysaccharides Polymers 0.000 claims abstract 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract 2
- 235000012970 cakes Nutrition 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims abstract 2
- 239000003925 fat Substances 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 claims 2
- 229920000881 Modified starch Polymers 0.000 claims 1
- 239000004368 Modified starch Substances 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 240000001016 Solanum tuberosum Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Abstract
맵쌀분에 다당류와 대두단백, 유화제, 검류를 단독 또는 복합으로 첨가하여 가래떡을 만들어 절단한 것에 대체 유지를 첨가하여 만든 소스를 첨가하는 즉석 취식이 가능한 레토르트 떡볶이의 제조방법.A method for producing ready-to-eat retort tteokbokki, in which spicy rice cakes are made by adding polysaccharides, soy protein, emulsifiers, and gums to hot rice powder, alone or in combination.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
Publications (1)
Publication Number | Publication Date |
---|---|
KR930021085A true KR930021085A (en) | 1993-11-22 |
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