| 摘要 |
The present invention relates to a method for making folded Kimbugak, and the purpose of the present invention is to improve package ability, storage ability, and textures by preparing Kimbugak without being dried and thickening the thickness of Kimbugak during a making procedure of Kimbugak. That is, in the method for making Kimbugak of the present invention, the moisture of seaweed laver is through high-temperature treatment, one surface of the seaweed laver is coated with edible oil to form a moisture blocking layer, an aged rice paste is coated thereon to prepare rice paste-coated seaweed laver, and the rice paste-coated seaweed laver is folded and thus combined, followed by drying, thereby making folded Kimbugak. According to the present invention, in the making of Kimbugak, the moisture blocking layer is formed on a surface of seaweed laver and then the aged rice paste is coated thereon, thereby minimizing the drying of the seaweed laver and thinning Kimbugak and thus improving a crisp texture, so that a frying process involved in the making of Kimbugak of the conventional art can be skipped. |
