| 摘要 |
A method of manufacturing long white rice cake(Garae Tteok) with various colors by steaming rice flour, Raspberry fruit, Diospyros kaki(persimmon), mugwort powder, Opuntia dillenii powder, sweet pumpkin and purple-fleshed sweet potato and extruding is provided. The rice cake has excellent color, taste, flavor and texture as well as nutrients as compared with common rice cake. Rice is washed, mixed with 0.2 to 1% by weight of salt, left to settle at 34 to 45deg.C for 1 to 2hr, dehydrated and ground. The ground rice is mixed with 3% by weight of Raspberry fruit, 3% by weight of Diospyros kaki, 10% by weight of mugwort powder, 3% by weight of Opuntia dillenii powder, 3% by weight of sweet pumpkin and 3% by weight of purple-fleshed sweet potato, heated with steam in an earthenware steamer for 5 to 10min and extruded at 35 to 45deg.C. The rice contains black rice and white rice in a weight ratio of 1:1. |
