MANUFACTURE METHOD OF SEASONED BAR RICE CAKE RICE BALL

摘要

The invention Tteokbokki be rolled relates to a process for the preparation, rice cake cake 20 22-24% rice cake source 30 rice 10 to the rice cake cake 20, a mixture of 8-12% and spice 55-65 in %, then a solution of the fish cake (40) 6-8% is prepared by steaming roll (50); The rice cake source 30 is, red pepper paste 28-32%, 7-9% red pepper powder, syrup 23-27% sugar 8-12%, garlic 1.3 ~ 1.7%, salt, 0.3 ~ 0.7%, lick 0.08 ~ 0.12% , soy sauce 7.3 ~ 7.7%, and is made of a mixture in a proportion of water, 16.7 ~ 17.1%.; Therefore, Tteokbokki source (30) and the rice cake rice cake (20), and the cooked rice cake with fish paste (40) to create because it is used as a main ingredient of seaweed with rice cake and rolled into a single product, the taste of rice cake and rolled the young people enjoy eating at the same time you can enjoy, to young people who, unlike the traditional seaweed is delicious flavor and rolled in a rice cake blend well may be provided to fusion cuisine to provide a special taste, and therefore prefer fusion cuisine of special taste consumers It can meet the consumer desire for fusion food.