SCORCHED RICE RAMYEON AND SCORCHED RICE RAMYEON AND MANUFACTURING METHOD THEREOF

摘要

A scorched rice ramyeon is provided to ensure high nutritive values while maintaining a specific taste of rice and scorched rice using scorched rice, glutinous rice flour and rice flour. A method for preparing scorched rice ramyeon comprises the following steps of: pulverizing dried scorched rice with the 5-10% of moisture to become 5mm in size of a kernel shape(S100); popping the pulverized scorched rice using a popper machine(S110); mixing the 50-70wt% of popped scorched rice to the 30-50wt% of mixed powder of glutinous rice flour and rice flour which are mixed in a ratio of 1 to 3(S120); and steaming the mixture at 145°C for 19 minutes to obtain dough.