MANUFACTURING METHOD OF NUDDLE FOR CHINESE FOOD USING KOREAN WHEAT AND NUDDLE FOR CHINESE FOOD USING KOREAN WHEAT MANUFACTURED BY THE SAME

摘要

PURPOSE: A method of manufacturing noodles for Chinese food is provided to manufacture noodles which do not easily be broken, and to reduce the hard mouthfeel of the noodles by using Korean wheat. CONSTITUTION: Korean wheat 100 parts by weight, potato starch 8-12 parts by weight, sweet potato starch 1-4 parts by weight, egg 1.5-2.5 parts by weight, salt 0.5-1.0 parts by weight, soda 0.3-0.7 parts by weight, and water 40-45 parts by weight are mixed and stirred to make dough. The dough is aged at room temperature for 150-210 minutes. The aged dough is formed in a sheet form using a noodle molding machine. Noodles are manufactured from the molded dough using the noodle molding machine. The noodles are boiled in the boiling water.