| 摘要 |
PURPOSE: A method of making a clear soup with wheat flakes in it(sujaebi) by adding sweet potato starch, potato starch and corn starch to wheat flour to enhance digestion is provided. The product has effects of enhancing digestion and removing hangover as well as characteristic taste and flavor of sujaebi. CONSTITUTION: A mixture of 70 to 80% by weight of wheat flour, 8 to 12% by weight of sweet potato starch, 8 to 12% by weight of potato starch, 4 to 6% by weight of corn starch and a small amount of edible oil and salt is kneaded with water and aged for 24hr at 7deg.C to give dough. An anchovy is boiled with water for 7min at 100deg.C, added with cabbage, radish, onion, green onion and a sea mussel and then heated for 20min to give an anchovy extract, which is added with a suitable amount of kelp when the temperature thereof reaches 80deg.C and allowed to stand for 20min to give soup. A suitable mount of the dough is torn away, put into the soup and then added with shellfish meat, pumpkin, onion, carrots, potatoes or the like.
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