PROCESS FOR PREPARING RICE CAKE LAVER ROLLED RICE(KIMBAP)

摘要

PURPOSE: A process for preparing rice cake laver rolled rice(kimbap) is provided, thereby improving the nutritive value and digestion and absorption rate of laver rolled rice(kimbap), and increasing the quality of laver rolled rice(kimbap). CONSTITUTION: The process for preparing rice cake laver rolled rice(kimbap) comprises the steps of: preparing the materials for laver rolled rice(kimbap); dipping the rice in water with 25 deg. C for 8 hours; adding 1.2% of salt into the dipped rice and pulverizing the rice; adding 12% of water into the pulverized rice and pulverizing the rice; steaming the pulverized rice for 35 minutes; kneading the steamed rice to prepare rice cake; cutting the rice cake in a laver size; attaching laver to both sides of the rice cake; sequentially locating fried shredded white of egg, fried shredded yolk of egg, spinach, cucumber, carrot, ham, burdock, pickled radish and crab meat on the laver attached to the rice cake; and rolling the rice cake.