| 摘要 |
The present invention relates to a method for making rice cake having improved hardenability and preservability, and more specifically, the method comprises a grain immersing step of immersing grain in purified water and then removing moisture; a grain pulverizing step of putting a bay salt into the grain obtained in the grain immersing step, followed by pulverization; a kneading step of mixing the pulverized material obtained in the grain pulverizing step with purified water and antiviral fermentation liquid; a steaming step of steaming the grain paste obtained in the kneading step; and a corn starch adding step of adding corn starch to the grain paste obtained in the steaming step. The rice cake made by the method hardly hardens nor deteriorates for a long period of time, thus showing excellent preservability. |
