METHOD FOR PREPARATION OF GANGJEONG INCLUDING BUCKWHEAT AND BUCKWHEAT GANGJEONG

摘要

The present invention relates to a process for the preparation of gangjeong using buckwheat, and more particularly, to reduce the defect rate of the product, method of producing a buckwheat gangjeong containing buckwheat in a weight ratio of 9-10 to consume excellent nutrition and buckwheat Buckwheat onto It relates to gangjeong.; The invention consists in the following process in order to achieve the above object.; Mixing the rice flour 89-90% Buckwheat 9-10%, 0.1-1% soy flour;; After kneading the mixture steaming step at 100-120 ℃ for 3 hours;; Blood thinning step;; Steps of 19-20 hours drying at 25-35 ℃;; Step-repellent group is manufactured van der; And; Van der groups and then coated with honey or syrup-coated steps Buckwheat's pre-fried.; By ingestion good buckwheat Buckwheat gangjeongeun the body produced by the aforementioned methods as gangjeong, do not need to separately ingestion buckwheat is possible at the same time as the eating gangjeong to see the effect of the buckwheat.; Further, due to the effect of the starch, buckwheat Buckwheat gangjeongeun of the present invention has to have the effect of minimizing the defect rate is expected to maximize the value as a product.