| 摘要 |
PURPOSE: A method for manufacturing potato noodles by slicing and drawing potatoes into noodles with a thickness of 0.5 to 5mm, washing the noodles to prevent the discoloration caused by potato starch or the like and then heating the washed noodle is provided. The manufactured noodles have improved crispy and crunchy texture and are thus used for cooking various kinds of foods. CONSTITUTION: Potato noodles are manufactured by the steps of: slicing and drawing a potato into noodles with a thickness of 0.5 to 5mm using a rotation-type noodle slicing and drawing apparatus(10), wherein additionally washing the noodle with water to prevent discoloration; and heating th noodles at 60-100 deg.C for 5-15 minutes. The noodles are plant tissue-likely connected each other. Therefore, they have crispy and crunchy texture. |
