| 摘要 |
PURPOSE: A manufacturing method of glutinous rice-rice cake ribs product is provided to give an original glutinousness of glutinous rice cake, to smoothen a reconstitution while cooking unlike existing general rice cake ribs products using retrograded rice cake. CONSTITUTION: A manufacturing method of glutinous rice cake-rice cake ribs comprises the following steps: Preparing a rice cake ribs composition comprising 60-79wt% of pork, 2-5wt% of curing agent, 2-5wt% of confection, 3-7wt% of starch, 2-5wt% of soy sauce, 3-6wt% of garlic, 3-6wt% of onion, 3-6wt% of spring onion, 0.5-2wt% of black sesame, 0.1-0.5wt% of sesame oil, 2-8wt% of other flavoring additives, and glutinous rice cake dough comprising 35-57.4wt% of modified starch, 20-40wt% of purified water, 15-25wt% of rice flour, 3-10wt% of glutinous rice flour, 3-10wt% of starch syrup, 0.5-2wt% of processed starch product, 0.5-2wt% of wheat, 0.5-2wt% of salt, 0.1-1wt% of flavor enhancer; measuring 63-73wt% of the rice cake ribs composition and 27-37wt% of the glutinous rice cake dough; Injecting the rice cake ribs composition to the external skin of a double molding device comprising an external skin and a core part shaped in rice cake for DDeokbokki(rice cakes with a spicy sauce); injecting the glutinous rice cake dough to the core part; and molding the glutinous rice cake dough in a double shaped form; compressing the semi-finished product of the rice cake ribs composition and the glutinous rice cake dough molded in the external skin and the core form; and cutting the compressed semi-finished product and the glutinous rice cake dough in a fixed size; frying the cut semi-finished product at 140deg.C.-180deg.C. for 10-60 seconds; heat-treating the semi-finished product in an oven at 180-250deg.C. for 30-90 seconds for the first time; heat-treating the semi-finished product in steam at 90-110deg.C. for 2-10 minutes for the second time; forming a finished product(A); and freezing the heat-treated glutinous rice cake-rice cake ribs at 25deg.C. below zero - 45deg.C. below zero for 20-40 minutes using a continuous type freezer; and packing the glutinous rice cake-rice cake ribs in a fixed amount. The curing agent contains an acidity regulator, a pigment extracted from cochineal, and sodium nitrite in a ratio of 1wt%:1-2wt%:1wt%:0.01-0.1wt%. |
