PREMIXED COMPOSITION OF MUNGBEAN POWDER FOR FRIED DISH AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to a premix composition of a mung bean pancake powder and a manufacturing method thereof. More particularly, the invention relates to a method for manufacturing a premix composition of a mung bean pancake powder wherein a rice flour and a mung bean powder, and a potato starch are roasted and used to impart a soft texture and a nutty taste to a mung bean pancake made from a premix powder for a mung bean pancake, and the premix powder is heat treated at a temperature of 90 to 110°C to remove a fish taste of bean curd dregs so as to manufacture the premix powder wherein the premix powder contains: as spices, 0.1 to 0. 2 wt% of ginger powder, 0. 1 wt% of white pepper, and 1.0 to 1.3 wt% of onion powder, 0.1 to 0. 3 w% of garlic powder; and as seasonings, 1.0 to 1. 3 wt% of salt and 0.5 to 1.3 wt% of refined sugar. The present invention can provide a soft taste of a mung bean pancake by correcting the disadvantage that a mung bean pancake made from a mung bean pancake powder is easily aged.