| 摘要 |
PURPOSE: A manufacturing method of Pollack powder is provided to manufacture Pollack powder which is easy to be utilized as various food ingredients by removing bad smell while maintaining the nutrition. CONSTITUTION: A Pollack is cut into thin strips, and dipped in water at a room temperature for 1-10 minutes. The dipped Pollack is cut into 10mm of length, 1 mm of width, and 1 mm of thickness, and dried until the content of moisture becomes 1-5%. The Pollack strips and soybean protein powder are mixed at a weight ratio of 1:1, and pulverized into 0.31-0.5 mm to manufacture mixed powder. The mixed powder and wheat starch are mixed at a weight ratio of 1:1, extruded, dried until the moisture content is 1-10%, and pulverized into 0.16-0.26 mm to manufacture Pollack powder. 1-10 weight% of the Pollack powder, 0.1-1 weight% of mulberry leaf powder, 0.1-1 weight% of shiitake powder, 0.1-1 weight% of buck wheat powder, 0.1-1 weight% of kelp powder, 30-47 weight% of wheat flour, and 51.1-68.5 weight% of purified water are mixed and kneaded. The kneading is molded into a circular sheet of 80-100 mm of diameter and 1-2 mm of thickness, heated with steam of 90-100deg.C for 1-5 minutes and cooled. [Reference numerals] (AA) Pollack preparation step (slicing, dipping, cutting, and drying); (BB) Mixture powder preparation step (bean powder mixing, pulverizing); (CC) Pollack powder preparation step (wheat powder, extrusion, drying, and pulverizing); (DD) Pollack powder
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