MANUFACTURING METHOD OF COLORFUL BAR-RICE CAKES

摘要

PURPOSE: A manufacturing method of bar rice cake is provided to greatly improve not only the various colors, flavor and smell but also the nutrition and pharmacological action by adding natural materials such as purple sweet potato, ramie leaf, and sweet pumpkin etc. CONSTITUTION: A manufacturing method of bar rice cake comprises a first grinding step(S10) which makes rice flour by first grinding after soaking rice of 85-92 weight% in water; a mixing/pulverizing step(S20) of natural material mixing and a second pulverizing after putting functional one of natural material selected from purple sweet potato of 7-12 weight%, ramie leaf, and sweet pumpkin and salt of 1-3 weight% into rice flour; a steaming step(S30) heating and cooking after putting rice flour mixed with natural material into a steamer; an extrusion molding step(S40) pulling out bar rice cake by putting ripen rice flour mixture into a rice cake molder; and a cutting step(S50) which cuts with ellipse shape after drying bar rice cake. In a natural material mixing/pulverizing step(S20); mix discarded purple sweet potato which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet potato, mix discarded sweet pumpkin which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet pumpkin, mix pulverized ramie leaf which was boiled about whole bar rice cake weight to 7-12% in case of natural material is ramie leaf. [Reference numerals] (S10) First grinding step; (S20) Natural material mixing/pulverizing step; (S30) Steaming step; (S40) Extrusion molding step; (S50) Cutting step