THE MANUFACTURING METHODS FOR ALUMLESS-CHINESE NOODLES AND THE ALUMLESS-CHINESE NOODLES

摘要

A method of preparing Chinese noodles containing no alum by using any one starch selected from sweet potato starch, corn starch and potato starch is provided. The method can make Chinese noodles much softer and stickier than conventional Chinese noodles using alum and various additives. To make the titled Chinese noodles, 3 to 4kg starch is mixed with 10 to 15L water of 50deg.C to give first starch water which is mixed with 160 to 165L water of 71 to 80deg.C to give second starch water. Then 250kg starch is kneaded with the second starch water in the first kneader, vacuum-treated in a second kneader, formed and frozen. The starch is selected from sweet potato starch, corn starch and potato starch.