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METHOD FOR PRODUCING HAND-MADE BUCKWHEAT NOODLE AND HAND-MADE BUCKWHEAT NOODLE

机译:人造荞麦面条的制作方法

摘要

PROBLEM TO BE SOLVED: To provide a method for producing hand-made buckwheat noodles having a good texture and a good keeping quality, and to provide the hand-made buckwheat noodles.;SOLUTION: This method for producing the hand-made buckwheat noodles, having a water-supplying process for adding water to flour for buckwheat noodles to approximately homogeneously impregnate the whole portions of the flour with the water, and then kneading the obtained granular flour to form the large mass, a kneading process for kneading the water-supplied mass to form the ball having chrysanthemum patterns, a settling process for closing the chrysanthemum patterns to form conical navels, and then pressing the conical navels to form the ball having a suitable shape, an extending process for extending the settled ball into a dough having a proper thickness, a knifing process for cutting the dough in a prescribed width to form the buckwheat noodle strips, and a reduced pressure treatment process for subjecting the water-supplied mass or the kneaded ball to a reduced pressure treatment after at least one of the water-supplied process and the settled process. The hand-made buckwheat noodles produced by the method for producing the hand-made buckwheat noodles.;COPYRIGHT: (C)2002,JPO
机译:要解决的问题:提供一种生产质地好,保鲜性好的手工荞麦面条的方法,并提供一种手工荞麦面条。解决方案:该方法用于生产手工荞麦面条,具有将水添加到荞麦面用面粉中以使水的整个部分大致均匀地浸渗然后将得到的粒状面粉捏合形成大块的给水工序,将所供给的水捏合的捏合工序。团以形成具有菊花图案的球,用于使菊花图案闭合以形成圆锥形肚脐,然后按压圆锥形肚脐以形成具有合适形状的球的沉降过程,用于将沉降的球扩展成具有面团形状的面团的延伸过程。适当的厚度,将面团切成规定宽度以形成荞麦面条的切刀工艺以及针对对象的减压处理工艺在供水过程和沉降过程中的至少一个之后,将供水块或捏合球进行减压处理。用该荞麦面条的制作方法制作的荞麦面条。版权所有:(C)2002,日本特许厅

著录项

  • 公开/公告号JP2002119233A

    专利类型

  • 公开/公告日2002-04-23

    原文格式PDF

  • 申请/专利权人 KURUMAYA:KK;

    申请/专利号JP20000314082

  • 发明设计人 OGAWA OSAMU;

    申请日2000-10-13

  • 分类号A23L1/16;

  • 国家 JP

  • 入库时间 2022-08-22 00:57:05

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