| 摘要 |
A cold buckwheat noodle is prepd. by (a) mixing buckwheat flour, rice flour and wheat flour, (b) kneading the mixt. with 0.1 w/w % ethanol, (c) heating the kneaded dough and forming to obtain the noodle-type product, (d) soaking the obtd. noodle-type product in 95 % ethyl alcohol, drying for about 3 minutes and vacuum- packing to obtain the final product. The obtd. cold buckwheat noodle is preserved for a long time and can eat without boiling. |
