MANUFACTURING METHOD OF JEUNGPYUN AND DOUGH FOR MAKING JEUNGPYUN

A method for manufacturing jeungpyun according to an embodiment of the present invention includes: a dough manufacturing step of manufacturing a dough for manufacturing jeungpyun by mixing yeast culture solution, sugar, salt, and dry rice flour; a fermentation step of fermenting the dough for manufa...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	GO YOUNG NAM, BANG MIN JUNG, JI YEONG MI, JEONG JIN YOUNG, KIM HYUN KU, YOO JAE DEOK, SHIN YOUNG MI, CHOI YOUNG O
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method for manufacturing jeungpyun according to an embodiment of the present invention includes: a dough manufacturing step of manufacturing a dough for manufacturing jeungpyun by mixing yeast culture solution, sugar, salt, and dry rice flour; a fermentation step of fermenting the dough for manufacturing the jeungpyun; and a steaming step of putting the fermented dough fermented in the fermentation step into a mold and steaming it. 본 발명의 일 실시예에 따른 증편 제조 방법은 효모 배양액, 설탕, 소금, 및 건식 쌀가루를 혼합하여 증편 제조용 반죽물을 제조하는 반죽물 제조단계, 상기 증편 제조용 반죽물을 발효시키는 발효단계 및 상기 발효 단계에서 발효된 발효 반죽물을 성형 틀에 넣어 증숙하는 증숙 단계를 포함한다.