| 摘要 |
PURPOSE: A method of manufacturing cold noodle broth using yellow dried pollack extract is provided to use natural seasoning without adding artificial seasoning, thereby inducing the dept and protein taste of noodle broth. CONSTITUTION: The broth material is grinded including a yellow dried Pollack(S101). The crushed broth material 20 parts b weight and purified water 80 part by weighs are thrown in(S103). The noodle broth is extracted by heating the noodle broth thrown into the extraction tank(S105). The extracted noodle broth is filtered with a housing filter(S107). The filtered noodle broth is transferred to the stirring tank and seasoning is thrown in by lowering the temperature to 60°C. The cooled and stirred noodle broth is filtered by high viscosity filter(S111). The noodle broth extracting stage is comprised by heating the noodle broth for 3~4 hours in 110°C. The noodle broth is comprised of Pollack 10 to 12 parts by weight, Laminaria japonica 10 to 11 parts by weight, onion 1.0 to 1.1 parts by weight, white radish 7 to 8 parts by weight, garlic 0.1 to 0.2 parts by weight, welsh onion 0.1 to 0.2 parts by weight, licorice 0.02 to 0.03 parts by weight, laurel leaf 0.01 parts by weight, pepper 0.01 parts by weight, dried chili pepper 0.01 parts by weight, and soy source 1.5 to 2.0 parts by weight. The seasoning 13.5 to 14 parts by weight is added and comprises vinegar 6 parts by weight, refined salt 2.0 to 2.5 parts by weight, sugar 5.5 parts by weight. |
