PRE-MIX FOR GLUTINOUS BARLEY CAKE AND METHOD OF MANUFACTURING GLUTINOUS BARLEY CAKE

摘要

A manufacturing method of a premix for waxy barley cake having increased retention period by forming an oil layer on the external surface of premix and waxy barley cake is provided to increase the retention period of premix and reduce the loss of nutrients during the grinding process. A barley is pulverized to 80 mesh and 50 mesh. A waxy barley flour 48 - 52 weight%, a normal barley 11-11.5 weight%, a brown sugar 22-23 weightrefined salt 0.5-1 weight%, baking powder 0.5-1 weight%, a hydrous crystalline glucose 11-11.5 weight% and soda 1-1.5 weight% are mixed. The cryostat layer is formed on the warped surface of the MIX mixture. The mixture in which the cryostat layer is formed is heated in 8 minutes to 12 weight inside in the celsius 33 drawing to figure 37. The premix 48.5-52 weight% for the barley rice cake, the egg 26-28 weight%, and the raw rice wine 22-23.5 weight% is agitated and the barley rice cake dough is produced.