| 摘要 |
PURPOSE: A manufacturing method of a jjamppong(Chinese noodles) soft tofu is provided to prevent soft tofu to be loosened in jjamppong juice, and produce jjamppong soft tofu without the fishy taste. CONSTITUTION: A manufacturing method of jjamppong soft tofu comprises the following steps. Manufacture a soft tofu mixture by adding 15-25 wt% of brine and 0.1-1.0 wt% of starch to 100 wt% of soft tofu. Chop onions, red peppers, pork, Chinese cabbages, pumpkins, carrots, spring onions, and cuttlefish. Crush gingers. Parch one or more than one among the chopped ingredients and crushed ginger, and make a seasoning mixture by mixing with pepper powder. Pour meat juice into the seasoning mixture, add one or more than one kinds among mussels, clam meat, and mushrooms, and boil it to complete the jjamppong juice. Add 0.4 wt% of whisky to 100 wt% of the soft tofu mixture. The jjamppong juice contains 2-3 wt% of mussel, 1-2 wt% of clam meat, and 0.4-0.6 wt% of mushrooms. |
