MANUFACTURING METHOD OF NOODLE SOUP USING SKIM PINE-NUT SULLAGE

摘要

PURPOSE: A producing method of pine nut stock for noodles using defatted pine nut dregs is provided to offer the unique taste and flavor of pine nuts to the stock. CONSTITUTION: A producing method of pine nut stock for noodles using defatted pine nut dregs comprises the following steps: crushing pine nuts into the size of 5-100 micrometers; centrifugal-separating the crushed pine nuts to obtain defatted pine nut dregs; mixing 4-8wt% of lower parts of the defatted pine nut dregs, 0.3-0.8wt% of salt, and 0.5-1.5wt% of alcohol to obtain a pine nut stock material by stirring the ingredients using a homo-mixer; emulsifying the pine nut stock material after mixing with water; and sterilizing the pine nut stock at 90-110 deg C for 10-20 minutes. [Reference numerals] (AA) Crushing process; (BB) Ultra-fine crushing process; (CC) Low-temperature crushing process; (DD) Separation process(high-speed centrifuge, 10,000-15,800g, 20-35 deg. C, 3-phase separation); (EE, HH) Oil; (FF) Sludge; (GG) Moisture; (II) Sludge(utilizing as a food material); (JJ) Mixing secondary materials; (KK) Emulsifying; (LL) Sterilizing; (MM) Packaging