MANUFACTURING METHOD OF SONG-PYON WITH IMPROVED TEXTURE

摘要

The method for producing songpyeon with improved texture according to the present invention includes 45 to 65% by weight of nonglutinous rice, 0.1 to 5% by weight of salt, 0.1 to 5% by weight of sugar, 0.1 to 5% by weight of edible oil, and 20 to 30 of water based on the total weight of the dough. A first step of preparing a dough by mixing 10 to 20% by weight of an additional ingredient of any one of weight%, pumpkin, mugwort, jujube, and black rice; The second step of making songpyeon by putting 5 to 20% by weight of sesame seeds in 80 to 95% by weight of the dough relative to the total weight of songpyeon; A third step of steaming the songpyeon for 2 to 10 minutes and then cooling the songpyeon at room temperature; It characterized in that it comprises; steaming the songpyeon for 20 to 40 minutes and then applying sesame oil to complete the songpyeon. According to the method for producing songpyeon with improved texture according to the present invention, by including any one of pumpkin, mugwort, jujube, and black rice in the production process of songpyeon dough, it has its own color and improves taste and aroma. It has the advantage of having a chewy texture through the process of steaming songpyeon over tea.