Manufacturing method of noodles with garlic powder added

摘要

The present invention relates to a method for producing noodles to which garlic powder is added, wherein 230 to 270 parts by weight of wheat flour, 0.1 to 10 parts by weight of garlic powder and 0.5 to 0.7 part by weight of salt are mixed for at least 25 minutes After the kneading, the kneaded product is aged at 25C to 27C for at least 25 minutes without aging. After the first aging, the product is subjected to an extruding step of conforming to the desired shape. The kneaded product is kneaded at 27C to 30C Noodles are produced after the second aging of 50 minutes or more. The noodles prepared by adding the garlic powder obtained through the above process are changed into sweetness only in the main component of the spicy garlic smell, and the other nutrients of garlic It remains effective to prevent adult diseases, normalizes blood pressure, reduces cholesterol and is good for diabetes, prevents the cancer from acting as an anti-cancer agent, and excretes waste in human cells. It has the advantage of long-term storage because the food's shelf life lasts for up to 2 years due to the bactericidal action of garlic. It has excellent taste and overall taste and flavor And is a number of useful novel inventions that can contribute to the public health by the unique effect of the garlic ingredient.