PRODUCTION OF SPRING ONION NOODLES BY KNEADING SPRING ONION POWDER, WHEAT FLOUR AND SALINE WATER AND MOLDING

摘要

PURPOSE: A method of making spring onion noodles(daepa kuksu) by kneading spring onion(Allium fistulosum L.) powder, wheat flour and saline water and then molding is provided. The product has better good color, taste and flavor than common noodles as well as nutrients. CONSTITUTION: Wheat flour is mixed with 2.5 to 10% by weight of dried spring onion powder or 10 to 25% by weight of fresh onion powder. Thereafter, 1kg a mixture of wheat flour and spring onion is added with 50 to 70% by weight of saline water having a salinity of 6%, kneaded with a hook type kneader for 15min, aged at room temperature(22deg.C) for 12hr and formed into noodles, followed by cutting to a predetermined size.