DAMYANG TTEOKGALBI MANUFACTURING METHOD THEREOF

摘要

The present invention relates to low-fat and low-salt Damyang Tteokgalbi as an end product by adding seaweeds, which improves functionality, physiochemical properties, and organoleptic properties of well-being food Tteokgalbi, and a manufacturing method thereof. According to the present invention, the effects on enhancing added value of seaweeds as well as the desire for the healthier life among members of the modern society by utilizing dietary fibers and useful components of salts included in seaweeds as functional ingredients.