| 摘要 |
PURPOSE: Provided is a method of preparing jelly by cutting conventional jelly(muk, Korean native name) into thin lengthwide strips and vacuum-packing the cut strips with seasoning soup and seasoned soy product(yangnyumjang). Therefore, it is convenient for a user to eat without cooking. CONSTITUTION: Starch is heated with an appropriate amount of salts for a specified time to produce jelly. The produced jelly is cut into a thin strip having a thickness of 2 to 8 mm and a length of 5 to 20 cm, soaked in cold water containing 0.1 to 0.5% by weight of calcium gluconate for 3 to 8min, dried in the atmosphere, sterilized in ozone for 5 to 30sec in the first stage and in hot water at 60 to 90deg.C in the second stage and then packed. The starch is obtained from one selected from the group consisting of acorn, mung beans, Vigna sinensis, Eleocharis kuroguwai, buckwheat, pumpkin, chestnut, arrowroot, lotus root and cactus. |
