| 摘要 |
<p>The present invention relates to a manufacturing method of non-glutinous rice cake for frying only. The non-glutinous rice cake uses non-glutinous rice as a main ingredient. The non-glutinous rice is dipped in warm water containing malt or amylase for fermenting and inducing the change of matter properties of the non-glutinous rice, and then punched after crushing and steaming to make the rice cake and prevent the rice cake from exploding or bursting while frying. The rice cake has excellent frying applicability, and has no hardening phenomenon after frying, allowing the rice cake to maintain a crunchy texture for a long time. The non-glutinous rice cake for frying only, of the present invention, can be coated with various colors, and can secure various material application properties by mixing various natural spices, grains, fish, meat, and cheese. The non-glutinous rice cake can be frozen and stored for a long time, and refrigerated and stored for a medium amount of time, and has excellent storage properties. [Reference numerals] (AA) Preprocessing raw ingredients through fermentation immersion; (BB) Separating from water; (CC) Crushing the raw ingredients; (DD) Adding and mixing sub ingredients; (EE) Steaming the mixed raw ingredients; (FF) Punching process; (GG) Molding and cutting; (HH) Cooling; (II) Dipping in batter; (JJ) Improving and packaging</p> |
