THE PRODUCTION METHOD OF KNIFE-CUT NOODLES, CLEAR SOUP WITH WHEAT, COOL NOODLES CONTAINING DRY-ROASTED SAFFLOWER SEEDS POWDER AND BONE,FAT REMOVAL CHICKEN FEET POWDER FROM CHICKN FEET AND THEREOF KNIFE-CUT NOODLES, CLEAR SOUP WITH WHEAT, COOL NOODLES

摘要

PURPOSE: A producing method of knife-cut noodles, soup with dough flakes, and cold noodles using roasted safflower seed powder and chicken foot powder is provided to improve the palatability of the noodles using the chicken foot powder after removing bones and fat. CONSTITUTION: A producing method of knife-cut noodles, soup with dough flakes, and cold noodles comprises the following steps: mixing 73-82wt% of flour, 6-9wt% of roasted safflower seed powder, 3-9wt% of chicken foot powder without bones and fat, and 9wt% of 18% saline solution; compressing the obtained dough; aging the compressed dough for 3 hours at 25-30 deg C after covering with a vinyl layer; compress-molding the aged dough using a noodle making device; and extruding the compress-molded dough into various shapes for each noodle dish.