KR960033294A

KR960033294A - Pumpkin Snack (SNACK)

Info

Publication number: KR960033294A
Application number: KR1019950005226A
Authority: KR
Inventors: 김길용
Original assignee: 이삼수; 호박물산 주식회사
Priority date: 1995-03-10
Filing date: 1995-03-10
Publication date: 1996-10-22

Abstract

호박을 세척하여 으깨어서 압축 씨와 찌꺼기를 제거하여 건조분말된 것 또는 10%의 물이 첨가된 생호박을 100℃에서 30~40분 동안 가열 보일링하여 얻은 함수율 20%의 호박원료 7~10㎏과 현미, 찹쌀(백미), 소백분 5㎏, 옥분 3~4㎏, 잡곡류 및 콩가루 1~2㎏, (전자는 전분 3~4㎏ 포함됨), 분유 1~2㎏, 설탕 2~3㎏, 식염 500~600g, 베이킹파우더 350~400g, 계란 200~300g, 기름 20~30g을 첨가하여 스낵성형기를 통과시켜 수분 함량 14~16% 정도로 건조후 육림에 튀겨서 제조하는 호박스넥의 제조방법.Zucchini washed, crushed to remove compressed seeds and debris, dried powder or raw pumpkin with 10% water added, heated and boiled at 100 ° C for 30-40 minutes. ㎏ brown rice, glutinous rice (white rice), small white powder 5kg, jade powder 3-4kg, grains and soybean powder 1-2kg, (the former contains starch 3-4kg), powdered milk 1-2kg, sugar 2-3kg , Salt of 500 ~ 600g, baking powder 350 ~ 400g, 200 ~ 300g eggs, 20 ~ 30g of oil is added to pass through the snack molding machine to produce about 14-16% moisture after drying the pumpkin snack prepared by frying in the forest.

Description

Pumpkin Snack (SNACK)

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

Claims

After crushing as described above, the pumpkin from which seeds and debris was removed was added with 10% of water, and 10 kg of concentrated solution obtained by heating and boiling at 100 ° C. for 30 to 40 minutes, brown rice glutinous rice (rice), small white powder 5 kg, and jade powder 3 kg. , Starch 3kg grains and soy flour 1 ~ 2kg, powdered milk 1-2g, sugar 2 ~ 3kg, salt 500 ~ 600g, baking powder 350 ~ 400g, egg 200 ~ 300g, oil 20 ~ 30g Boil at 30 ℃ for 40 minutes and cook. Then, add all the ingredients in the dough and stir to dry it to 14 ~ 16% moisture content. 7 ~ 10kg of pumpkin, brown rice, glutinous rice, white powder 5kg, jade powder 3-4kg, grains and soy flour, powdered milk 1-2g, sugar 2-3kg, salt 500 ~ 600g, baking 350 ~ 400g of powder, 200 ~ 300g of egg, 20 ~ 30g of oil, 30 ~ 40 ℃ temperature is maintained so as not to harden, stirring bowling and raising to 90 ~ 100 temperature 40 ~ After cooking for 50 minutes, it is cooled to 30 ~ 40 ℃ again and passed through a macaroni compressor by various snacks molding machine and dried to make about 14 to 16% moisture content, dried and fried in a forested method of manufacturing pumpkin snacks.

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