| 摘要 |
FIELD: food industry.SUBSTANCE: one prepares dough ribbons of the noodle inner layer and the noodle outer layer. One places the dough ribbon of the noodle inner layer between the dough ribbons of the noodle outer layer so that the dough ribbons, in case of their combination, form a unified noodle dough ribbon. The unified noodle dough ribbon is rolled by means of the smooth rolls of a dough flattening roller and cut to obtain noodle strings. Starch gelatinisation in the noodle strings is performed with subsequent drying. The quantity of salt mixed into the dough ribbon of the noodle inner layer is higher than that in the dough ribbon of the noodle outer layer. The value obtained by way of subtraction of the quantity of salt mixed into the dough ribbons of the noodle outer layer from the quantity of salt mixed into the dough ribbon of the noodle inner layer is equal to 2 weight parts or more relative to 100 weight parts of the main ingredient.EFFECT: noodle properties and taste improvement.12 cl, 7 dwg, 6 tbl |
