首页> 外国专利> DRIED JAPANESE VERMICELLI MAINLY COMPOSED OF STARCH* BUCKWHEAT FLOUR AND WHEAT FLOUR

DRIED JAPANESE VERMICELLI MAINLY COMPOSED OF STARCH* BUCKWHEAT FLOUR AND WHEAT FLOUR

机译:干的日本JA粉由淀粉*荞麦粉和小麦粉组成

摘要

PURPOSE:To make dried Japanese vermicelli, in home with simple apparatuses, by kneading starch, buckwheat flour and wheat flour, boiling the mixture to attain the softness of dough, extruding the boiled mixture to the form of vermicelli, and drying. CONSTITUTION:A mixture composed of 70 parts of starch, 15 parts of buckwheat flour, 15 parts of wheat flour, and about 250-300 parts of water, is kneaded at 90-100 deg.C in a water bath to prevent scorching. The rpm of the kneading pestle is pref. 60-70. The kneaded mixture is extruded to the form of vermicelli and dried. It is impossible by conventional methods to make the extruded and dried vermicelli from starch and a large amount of water in home.
机译:用途:通过简单的设备,将淀粉,荞麦粉和小麦粉捏合在一起,将混合物煮沸以达到面团的柔软度,将煮沸的混合物挤出成粉丝的形状,然后干燥,从而制成干的日本粉丝。组成:将由70份淀粉,15份荞麦粉,15份小麦粉和约250-300份水组成的混合物在90-100℃的水浴中捏合,以防止烧焦。揉杵的转速是优选的。 60-70。将捏合的混合物挤出成细粉的形式并干燥。用常规方法不可能在家中用淀粉和大量水制得经挤压和干燥的粉丝。

著录项

  • 公开/公告号JPS5569A

    专利类型

  • 公开/公告日1980-01-05

    原文格式PDF

  • 申请/专利权人 KANETANI TSUNEO;

    申请/专利号JP19780073431

  • 发明设计人 KANETANI TSUNEO;

    申请日1978-06-17

  • 分类号A23L7/109;

  • 国家 JP

  • 入库时间 2022-08-22 18:42:39

相似文献

  • 专利
  • 外文文献
  • 中文文献
获取专利

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号