The present invention relates to the steps of washing loess with clear water, drying, and homogenizing, heating it at 90-100° C. for 3 to 4 hours, powdering the heated loess, applying beef meat with Korean paper, and refrigerated storage on the Korean paper. The red clay was coated with water, and then wet-aged at a low temperature for 72 hours at 70±5% humidity and 5℃ in a loess fermentation room, and white rice and red rice were mixed in a weight ratio of 1:1. Rice and loess for tteokbokki We mixed water in a weight ratio of 1: 1 and then soaked at 5°C for 24 hours, and mixing the soaked rice for tteokbokki with aged beef meat in a weight ratio of 95:5 to 85:15, and the mixed Putting rice and beef meat in a high-pressure cooker, steaming for 30 minutes, producing rice cakes for tteokbokki, and adding the rice cakes for tteokbokki and seasoning sauce for tteokbokki in a ratio of 7:3 to prepare tteokbokki using loess fermentation technology In order to provide a method for manufacturing beef tteokbokki with enhanced nutritional components, the effect of the present invention is that it is a very useful invention that can enhance the nutritional components of tteokbokki and provide consumer-friendly high-quality tteokbokki as HMR (Home Meal).
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