PRODUCTION OF NOODLE OF SOYBEAN MILK

摘要

PURPOSE:An agar solution is added to soybean milk and coagulated into noodles, thus giving nutrition-rich food. CONSTITUTION:Sorbic acid, salt, chemical flavors are added to soybean milk and separately agar is boiled in water at a ratio of 1kg/(15-25)l. The resultant soybean milk and the agar solution are mixed at almost equal ratio and cooled to coagulation. The product is made into noodles and exposed to cold water, they are eaten by dipping in a sauce just like iced noodles (HIYAMUGI).