| 摘要 |
PURPOSE: A manufacturing method of bean curd noodle and bean curd noodle are provided to offer softer feeling than existing noodles and to contain abundant nutrients. CONSTITUTION: A manufacturing method of bean curd noodle comprises the following steps: mixing 79.64 wt% of tofu, 20 wt% of wheat flour, and 0.36 wt% of refined salt; adding the mixture and water with a ratio of 2:8 into a kneader and kneading for 40 minutes; compress molding the dough into a slender form by using a noodle manufacturing machine which maintains 95 deg. Celsius; and cutting the noodle into proper length after drying the same.
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