| 摘要 |
PURPOSE: A method of making the end part of laver rolls(kkoturi kimpap) is provided. It permits production of various kinds of products within a row. The product contains a higher amount of a stuffing material than that of cooked rice while having enhanced cooked rice texture. CONSTITUTION: Cooked rice(20) is spread on a laver sheet(10) to make a plurality of domains, a stuffing material(30) is then placed on the cooked rice. The laver sheet containing cooked rice and stuffing material is rolled and cut at a boundary portion of the domain of laver rolls to give both ends of laver rolls(50)(yangmyun kkoturi kimpap). A sheet of laver comprises 2 to 6 domains, the domains have a distance of 1 to 4cm. In the cutting stage, the boundary portion of the domain is firstly cut and the center portion is then cut. |
