SHIN, JUNG HYEKR,신정혜,KANG, MIN JUNGKR,강민정,HWANG, CHO RONGKR,황초롱,SIN, YEON MIKR,신연미,SHIM, HYE JINKR,심혜진,KANG, JAE RANKR,강재란
申请号：
KR1020150009969
公开号：
KR1020160090097A
申请日:
2015.01.21
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The purpose of the present invention is to provide a method for preparing garlic stem Bugak (vegetable chips) which removes a unique hot taste of garlic stem, enhances a sweet taste, and is capable of maintaining crunchiness of the early stage of preparation by freeze-drying the garlic stem by preventing moisture absorption of the garlic stem even after frying the garlic stem. A method for preparing Bugak using garlic stem according to the present invention comprises: a cutting step of cutting garlic stem a step of putting the cut garlic stem into boiling water to parboil the cut garlic stem in the boiling water for 10 to 50 seconds a step of freeze-drying the parboiled garlic stem a step of coating glutinous rice paste on the freeze-dried garlic stem a step of injecting the glutinous rice paste-coated garlic stem into a dryer to hot-air dry the glutinous rice paste-coated garlic stem at 30 to 50°C and frying the dried garlic stem at 150 to 200°C for 60 to 110 seconds.COPYRIGHT KIPO 2016본 발명은, 마늘종을 절단하는 절단단계, 절단한 마늘종을 끓는 물에 넣어서 10~50초 동안 데치기 하는 단계, 데치기한 마늘종을 동결건조하는 단계, 동결건조한 마늘종에 찹쌀풀을 바르는 단계 찹쌀풀을 바른 마늘종을 건조기에 넣어서 30~50℃에서 열풍건조하는 단계 및 건조된 마늘종을 150~200℃에서 60~110초간 튀기는 단계를 포함하여 이루어지는 것을 특징으로 하는 마늘종을 이용한 부각의 제조방법을 제공한다.
