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MANUFACTURING METHOD OF NOODLES OF NAENGMYON USING HYDROTHERMAL -TREATED RICE FLOUR AND NOODLES OF NAENGMYON USING HYDROTHERMAL-TREATED RICE FLOUR
MANUFACTURING METHOD OF NOODLES OF NAENGMYON USING HYDROTHERMAL -TREATED RICE FLOUR AND NOODLES OF NAENGMYON USING HYDROTHERMAL-TREATED RICE FLOUR
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机译:水热处理的米粉制造面条的面条的方法及水热处理的米粉制造面条的面条的方法
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摘要
PURPOSE: Noodles for cold noodles with beef stock using wet-heat processed rice flour, and a producing method thereof are provided to secure the improved noodle making property and strength of the noodles. CONSTITUTION: A producing method of noodles for cold noodles with beef stock comprises the following steps: preparing 100parts of rice flour by weight containing 28~32parts of water by weight; low temperature aging the rice flour; heating the rice flour using the high pressure steamer; drying the heated rice flour; re-pulverizing the dried rice flour; mixing the rice flour with starch, warm water, and salt to obtain dough(S2110); and extruding the dough using an extruder(S2130).
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