MANUFACTURING METHOD OF TTEOK HAVING NON-HARDENING CHARACTERISTIC AND TTEOK HAVING NON-HARDENING CHARACTERISTIC

摘要

PURPOSE: A manufacturing method of preventing rice cake from hardening is provided to maintain the soft texture and not being harden after certain time goes by from preparation to store and distribute for a long time. CONSTITUTION: Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water. 8~12 parts by weight of boiled ramie leaf, and 8~12 parts by weight of boiled lotus leaf are mixed with 100 parts by weight of rice powder to make mixed rice flour. 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough. Shells are used to cover the contents. Shells covered the contents are steamed. Boiled lotus leaf is manufactured by adding 5~10 parts by weight of salt to 100 parts by weight of lotus leaf to be boiled for 2~4 minutes. [Reference numerals] (S1110) Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water; (S1120) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough; (S1130) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough; (S1140) Shells are used to cover the contents; (S1150) Shells covered the contents are steamed