KR940013351A

KR940013351A - Seasoned rice cake manufacturing method

Info

Publication number: KR940013351A
Application number: KR1019920024413A
Authority: KR
Inventors: 김윤동
Original assignee: 김윤동; 김유리
Priority date: 1992-12-16
Filing date: 1992-12-16
Publication date: 1994-07-15

Abstract

본 발명은 백미에 기타 영양소를 첨가하여 조미떡을 제조하는 방법에 관한 것으로서, (a) 90%이상의 백미와 10%이하의 찹쌀을 물로 세척하여 이물질을 제거하는 단계 ; (b) 미세한 분말로 만드는 단계 ; (c) 상기 단계를 거친 분말에 별도로 준비한 해조류, 어류 또는 육류를 달인 추출액과 2%전후의 식염등을 첨가하여 증기솥에서 충분히 쪄서 익히는 단계 ; (d) 소정의 형상으로 압축 또는 압출하는 단게 ; 및 (e) 급속 냉각한후 포장하는 단계로 구성되며, 다른 실시예에서는 상기 (c)계에서 해초분말,쑥분말,설탕,조미료 등을 더 첨가한후 증기솥에서 충분히 쪄서 익히는 것을 특징으로 하며, 또다른 실시예에서는 찹쌀을 제외하고 약 80%의 백미를 재료로 사용하여 분말을 만들고 약 20%의 생글루텐을 첨가하여 혼합함으로써 단백질의 함량을 높이는 것을 특징으로 한다.The present invention relates to a method for preparing seasoned rice cake by adding other nutrients to white rice, comprising: (a) removing foreign substances by washing 90% or more white rice and 10% or less glutinous rice with water; (b) making the fine powder; (c) adding the prepared seaweed, fish or meat decoction and 2% before and after the salt prepared separately to the powder, and steamed sufficiently in a steam cooker to cook; (d) compression or extrusion into a predetermined shape; And (e) comprises a step of rapid cooling after packing, in another embodiment characterized in that the steamed and cooked sufficiently in a steam cooker after further adding seaweed powder, wormwood powder, sugar, seasoning, etc. in the (c) system and In another embodiment, except about glutinous rice, about 80% of white rice is used as a material to make powder, and about 20% of raw gluten is added and mixed to increase the content of protein.

Description

Seasoned rice cake manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims

(a) removing foreign matter by washing about 80% white rice and about 10% glutinous rice with water; (b) making a fine powder and mixing by adding about 10% raw gluten; (c) adding the prepared seaweed, fish or meat decoction and 2% before and after the salt prepared separately to the powder, and steamed sufficiently in a steam cooker to cook; (d) compression or extrusion into a predetermined shape; And (e) rapid cooling and then seasoning rice cake manufacturing method.

The method of claim 1, wherein in the step (c), seaweed powder, mugwort powder, sugar, seasoning, and the like are added and steamed sufficiently in a steam cooker to prepare the seasoning method.

(a) washing about 80% of white rice with water to remove foreign matter and called; (b) making a fine powder and mixing by adding about 20% raw gluten; (c) adding the prepared seaweed, fish or meat decoction and 2% before and after the salt prepared separately to the powder, and steamed sufficiently in a steam cooker to cook; (d) compression or extrusion into a predetermined shape; And (e) rapid cooling and then seasoning rice cake manufacturing method.

The method of claim 3, wherein in the step (c), seaweed powder, mugwort powder, sugar, seasoning, and the like are added, and steamed and cooked sufficiently in a steam cooker.

※ Note: The disclosure is based on the initial application.