| 摘要 |
PURPOSE: A method of making sliced jelly by kneading grain flour and water in a specified ratio, heating, forming in sliced form(or into shape of noodles) and then aging at room temperature is provided. The product is not thick or tough, has a soft and chewy texture and does not stick to each other. CONSTITUTION: About 20 to 50 parts by weight of water is added to 100 parts by weight of grain flour, kneaded and then heated. Thereafter, the dough is formed into the shape of sliced jelly, cut to a specified length and then aged at room temperature. During mixing grain flour and water, 0.1 to 5 parts by weight of edible oil is preferably added based on 100 parts by weight of grain flour. The grain flour contains mung beans, buckwheat, acorns, Eleocharis kuroguwai, corn, rice, wheat flour, yam or the like. |
