| 摘要 |
PURPOSE: Sprouts noodles are provided to improve nutrition, taste, and visual parts by including the taste, flavor, and nutrients of sprouts. CONSTITUTION: Sprouts of 250g and saline solution of 300-350 cc of salt density of 3% are mixed with flour of 1000g. Palm oil of 5-20 cc is injected to mixture to make dough. The dough is matured at 25 degrees centigrade for 30 minutes. Noodles are extruded and cut by injecting the matured dough into a noodle maker. |
