| 摘要 |
<p>The present invention relates to a method for producing green cold noodles by using natural pigments of vegetables. Chive extract having plenty of calcium and vitamin and exhibiting green color, radish leaf extract having much vitamin, calcium, and vegetable fiber and exhibiting green color, cabbage leaf extract containing potassium and iron and exhibiting green color, flour containing potassium and protein, rice powder and starch containing a large quantity of carbides, and food additives are fed and mixed in a combiner. The ingredients are evenly re-mixed for 4-5 minutes while moisture is adjusted. Then, a cold noodle ingredient mixture exhibiting green color is completed and fed in a cold noodle molding device. The cold noodle molding device is operated, and noodles of 0.3-1.5 mm are molded and transferred to a conveyor to be cut into a desired size. The cut noodles are added in a cooler maintained at 12°C and cooled for 60 minutes. Alcohol is sprayed onto the surface of the cooled noodles through a sprayer, and the noodles are then measured and packed. Accordingly, green cold noodles providing visual freshness and friendliness can be produced.</p> |
