PROCESSING METHOD OF KONJAK MOODLE CONTAINING BUCK WHEAT POWDER AND WORM WOOD POWPER

摘要

The present invention relates to a method for producing low-calorie buckwheat soup with wormwood powder made by adding wormwood powder and buckwheat flour. The preparation method of the present invention is prepared from a composition consisting of 82 to 90% by weight of konjac powder, 2 to 4% by weight of potato starch, 4 to 9% by weight of wormwood powder, 3 to 8% by weight of buckwheat flour, and 0.1 to 2% by weight of salt. The konjac noodles were immersed in 0.02 to 0.1% citric acid solution at 50 to 80 ° C for 10 to 60 minutes, and then immersed in 50 to 80 ° C hot water for 10 to 60 minutes, and then 0.3 to 1.0 times by weight ratio to the weight of the noodles. It is characterized by sterilization by packaging with 0.02 ~ 0.1% citric acid solution.