| 摘要 |
PURPOSE: A method for manufacturing noodle is provided, which noodle has compact texture to prevent disentanglement of noodle and improve taste of noodle, and equal dryness of the surface and core in the noodle to improve intensity of noodle. CONSTITUTION: The method for manufacturing noodle comprises the steps of: mixing water and salt in a ratio of 3:1 to prepare salt water(S1); mixing the salt water and noodle fragments in a ratio of 1:1 and storing them for 3 to 4 hours to prepare crude liquid for kneading(S2); adding 25 to 28 wt.% of water into the crude liquid for kneading to prepare sauce for kneading(S3); mixing the sauce for kneading with wheat flour in a weight ratio of 5:8 to prepare and kneading the mixture to prepare dough(S4); passing the dough through pressing rollers to prepare noodle(S5); drying the noodle to water content of 50 to 60%(S6); installing wind-preventing curtain surround the dried noodle and maturing the dried noodle(S7); and drying the matured noodle for 5 to 6 hours(S8). |
