| 摘要 |
A method of manufacturing white birch cold noodles by using birch sap, birch extract(Betula platyphylla var. japonica) as main component together with spices and starch is provided. The noodles have non-greasy taste and no fat and efficacy of white birch. To make the titled cold noodles, 4 to 6kg starch is blended with 2 to 4L cold noodle broth to give noodle strips which are blended with the cold noodle broth. The cold noodle broth is obtained by blending 3 to 7L birch sap, 3 to 7L birch extract, 90 to 110g garlic, 290 to 310g green onions, 490 to 510g onions, 490 to 510g soy sauce, 190 ot 210g salt, 0.9 to 1.1kg glucose, 0.9 to 1.1kg sugar and 0.9 to 1.1kg vinegar and heating at 80 to 90deg.C for 35 to 45min. |
