PARK, IL KYUNG,박일경,CHO, HAN JIN,조한진,HAN, BYUNG SOO,한병수,LEE, HYUNG HWAN,이형환
申请号：
KR1020110089886
公开号：
KR1012395080000B1
申请日:
2011.09.05
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of glutinous rice-rice cake ribs product is provided to give an original glutinousness of glutinous rice cake, to smoothen a reconstitution while cooking unlike existing general rice cake ribs products using retrograded rice cake. CONSTITUTION: A manufacturing method of glutinous rice cake-rice cake ribs comprises the following steps: Preparing a rice cake ribs composition comprising 60-79wt% of pork, 2-5wt% of curing agent, 2-5wt% of confection, 3-7wt% of starch, 2-5wt% of soy sauce, 3-6wt% of garlic, 3-6wt% of onion, 3-6wt% of spring onion, 0.5-2wt% of black sesame, 0.1-0.5wt% of sesame oil, 2-8wt% of other flavoring additives, and glutinous rice cake dough comprising 35-57.4wt% of modified starch, 20-40wt% of purified water, 15-25wt% of rice flour, 3-10wt% of glutinous rice flour, 3-10wt% of starch syrup, 0.5-2wt% of processed starch product, 0.5-2wt% of wheat, 0.5-2wt% of salt, 0.1-1wt% of flavor enhancer； measuring 63-73wt% of the rice cake ribs composition and 27-37wt% of the glutinous rice cake dough； Injecting the rice cake ribs composition to the external skin of a double molding device comprising an external skin and a core part shaped in rice cake for DDeokbokki(rice cakes with a spicy sauce)； injecting the glutinous rice cake dough to the core part； and molding the glutinous rice cake dough in a double shaped form； compressing the semi-finished product of the rice cake ribs composition and the glutinous rice cake dough molded in the external skin and the core form； and cutting the compressed semi-finished product and the glutinous rice cake dough in a fixed size； frying the cut semi-finished product at 140deg.C.-180deg.C. for 10-60 seconds； heat-treating the semi-finished product in an oven at 180-250deg.C. for 30-90 seconds for the first time； heat-treating the semi-finished product in steam at 90-110deg.C. for 2-10 minutes for the second time； forming a finished product(A)； and freezing the heat-treated glutinous rice ca
