Mandarin Gangjeong containing Oblate and Manufacturing method for Mandarin Gangjeong containing Oblate

摘要

A method for preparing mandarin popped rice gangjeong (Korean traditional rice cracker) including oblate of the present invention comprises the steps of: mixing and boiling down 25-35 parts by weight of mandarin, 15-25 parts by weight of sugar, 22-32 parts by weight of starch syrup, and 12-17 parts by weight of citrus extract using heat, and mixing 4-10 parts by weight of oblate powder and 5-11 parts by weight of butter to prepare mandarin syrup including oblate; mixing grain popped rice with the mandarin syrup including oblate to coat the surface of the grain popped rice with the mandarin syrup including oblate; forming the grain popped rice coated with the mandarin syrup including oblate into preliminary mandarin popped rice gangjeong; and baking the formed preliminary mandarin popped rice gangjeong in an oven.