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PROCESS FOR MANUFACTURING TRADITIONAL KOREAN CRACKER HAVING ENHANCED PRESERVATIVE CAPACITY USING MUGWORT POWDER, FRUIT OF JAPANESE FLOWERING CHERRY POWDER, BETA VULGARIS L. POWDER OR MIXTURE THEREOF
PROCESS FOR MANUFACTURING TRADITIONAL KOREAN CRACKER HAVING ENHANCED PRESERVATIVE CAPACITY USING MUGWORT POWDER, FRUIT OF JAPANESE FLOWERING CHERRY POWDER, BETA VULGARIS L. POWDER OR MIXTURE THEREOF
PURPOSE: A process for manufacturing Korean traditional cookie having enhanced storage properties is provided to increase a shelf life of the Korean traditional cookie by restricting growth of microorganism by mixing mugwort, cherry, beet or mixed powder etc. CONSTITUTION: A process for manufacturing Korean traditional cookie includes the following steps: kneading wheat flour with mixed powder including mugwort, cherry, or beet etc with salt in water; pressing the made dough and making cuts on the dough; turning one side of cuts inside out; frying the dough at oil of 145~155C; and coating the dough with honey, sugar syrup, or oligosaccharide. Cherry powder is manufactured by freeze-drying cherry.
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