| 摘要 |
PURPOSE: A manufacturing method for laver rice cake fully mixed with laver and rice powder containing large amount of laver without foreign body sensation of taste or look is provided by using raw state of laver before molding into dried laver. CONSTITUTION: Raw laver is harvested, washed with sea water, and strongly dried with 400-1,200 RPM. The dried raw laver is naturally dried under the condition of 20 deg. C or less with no direct sunlight and decent ventilation for 1-3 days. The naturally dried raw laver is refrigerated. The frozen raw laver is soaked in fresh water, and restored to the original state. After the restored raw laver is dried, the laver is crushed into 1-7m^2. The crushed raw laver and rice powder are mixed to a volume ratio of 1:9 to 4:6. The mixture of raw laver and rice powder are steamed to a fixed shape of rice cake. The rice powder may be non-glutinous rice powder, glutinous rice powder, or a mixture thereof. Rice cake as any one shape of steamed rice-cake, half-moon-shape rice cake, rice cake covered with bean flour, bar rice cake, and pounded rice cake. |
