| 摘要 |
PURPOSE: A clear soup with wheat flakes for instant cooking is provided to improve moisturizing effect and sticky texture while cooking the soup at a low temperature quickly by making the soup containing albumen, emulsifier, starch acetate, sour taste agent and sorbitol. CONSTITUTION: A clear soup with wheat flakes for the instant dish comprises the following: 50~60 parts by weight of flour; 20~30 parts by weight of rice flour; 10~20 parts by weight of starch acetate; 1~2 parts by weight of sorbitol; 0.1~0.5 parts by weight of emulsifier 0.1, 1~1.5 parts by weight of albumen; 0.5~1 parts by weight of sour taste agent; and 0.5~1 parts by weight of refined salt. Emulsifier comprises polyol. |
