| 摘要 |
PURPOSE: A process of preparing acorn jelly(Dotori-muk, Korean native name) with meat juice(Yuksu) by cutting the acorn jelly as a firm jelly into strips and mixed with the previously obtained meat juice is provided. Whereby, the acorn jelly product can be used as a snack or a meal substitute for some meals. CONSTITUTION: The nuts are shelled and ground into a flour which is soaked and then boiled to form a firm jelly. The jelly is cut into strips and mixed with meat juice in ratio of 3:7. The meat juice is prepared by heating 4% by weight of anchory, 1.5% by weight of tuna, 1% by weight of laminaria, 2.5% by weight of seasoning and 2.5% by weight of salt at 100deg.C for 20 to 30 min and adding laver powder, sesame salt and sesame oil. |
