process of manufacturing
The present invention relates to a method for manufacturing a dried white bait snack. The method comprises the steps of: adding water to 10 wt% of glutinous rice powder at the ratio of glutinous rice powder to water, which is 1:10, to prepare glutinous rice flour paste, adding, to the glutinous rice...
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Format: | Patent |
Sprache: | eng ; kor |
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Zusammenfassung: | The present invention relates to a method for manufacturing a dried white bait snack. The method comprises the steps of: adding water to 10 wt% of glutinous rice powder at the ratio of glutinous rice powder to water, which is 1:10, to prepare glutinous rice flour paste, adding, to the glutinous rice flour paste, 50-60 wt% of teriyaki sauce for seaweed snacks, 4-8 wt% of soy sauce, 20-30 wt% of chestnut powder, and 10-15 wt% of chestnut inner-shell powder, and evenly mixing the same to prepare dried white bait snack sauce; applying the dried white bait snack sauce to both surfaces of dried white bait, and attaching green seaweed to the surfaces of the sauce-applied dried white bait; applying the dried white bait snack sauce to the surfaces of the green seaweed attached to the surfaces of the dried white bait again, and adding 2-3 wt% of sesame of the total wt% of the dried white bait; baking the dried white bait to which the sauce and the sesame are added, at 80℃ for 1 hour in a far-infrared dryer to prepare a dried white bait snack; and cutting the snack, putting the same into a container, and sealing the container. Therefore, the method enables the dried white bait snack to be used as local food, side dishes, snacks, appetizers, or snacks for children.
본 발명은 뱅어포 스낵의 제조방법을 얻기 위한 것인 바, 찹쌀가루 10 중량%에 찹쌀가루와 물의 비율이 1:10으로 물을 넣고 찹쌀가루풀을 제조한 다음, 상기 찹쌀가루풀에 김스낵용 데리야끼소스 50∼60 중량%, 간장 4∼8 중량%, 알밤가루 20∼30 중량%, 알밤 속껍질가루 10∼15 중량%를 넣고 균일하게 혼합하여 뱅어포 스낵소스를 제조하는 단계; 뱅어포의 양면에 상기 뱅어포 스낵소스를 바른 다음 소스를 바른 뱅어포의 면에 파래김을 붙이는 단계; 뱅어포 면에 부착된 파래김 표면 위에 상기 뱅어포 스낵소스를 한번 더 바른 다음 뱅어포 전체 중량의 2∼3 중량%의 참깨를 뿌리는 단계; 소스 및 참깨가 뿌려진 뱅어포를 원적외선 건조기에서 80℃로 1시간 구워서 뱅어포 스낵을 제조하는 단계; 잘라서 용기에 넣고 씰링하는 단계;를 포함하여 형성한 뱅어포 스낵의 제조방법으로 향토음식, 반찬, 간식, 안주용이나 어린이들의 간식용으로 이용할 수 있는 매우 유용한 발명인 것이다. |
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