| 摘要 |
Acorn-starch jelly with bamboo shoots using a bamboo tube is provided to enable consumers to eat the jelly regardless of one's physical constitution and conveniently take the jelly out of the bamboo tube. Acorn-starch jelly with bamboo shoots using a bamboo tube is prepared by the steps of: (a) cutting bamboo joints, vertically cutting each bamboo tube into halves, washing them, combining the two bamboo tube pieces into one tube, binding it with a string, and sterilizing the bound bamboo tube in a UV sterilizer for 1hr; (b) UV sterilizing washed bamboo shoots, boiling them in water at 100°C for 40~50min, drying, powdering, and sterilizing; (c) adding 3~7wt.pt. of the bamboo shoot powder to 100wt.pt. of sterilized jelly powder, mixing the mixed power with clean water, adding 3wt.pt. of bay salt, and boiling all the mixture down over low heat for about 30min; (d) adding 2wt.pt. of vegetable oil to the boiled mixture, stirring it over high heat for about 10min, closing a lid, and well-steaming for about 10min to obtain acorn-starch jelly with bamboo shoots; and (e) filling the sterilized bamboo tube with the acorn-starch jelly, putting it into a UV sterilizer, low-temperature aging for about 10~12hr, sealing the inlet of the bamboo tube with Korean traditional paper, and then vacuum-packing.
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