| 摘要 |
PURPOSE: A manufacturing method of Korean leek noodles is provided to extend shelf-life without heat treating Korean leek and prevent reduction of Korean leek flavor. CONSTITUTION: Korean leek is pulverized for 5~20 minutes to be a slurry state. 10~15 parts by weight of Korean leek and 0.1~1 parts by weight of salt are mixed to 100 parts by weight of flour and added water to knead. Dough is fermented. Fermented dough is rolled with a roller for rolling mills. Korean leek noodles were manufactured by using extruder with the rolled dough. Korean leek noodles are dried at 38~42°C for 35~45 hours. Dried Korean leek noodles are packed in polyethylene terephthalate (PET) or polyvinyl (PV) material of container.
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