| 摘要 |
PURPOSE: Provided is a method for manufacturing hand-made noodles which have such characteristics as smoothness and stringiness, do not smell of flour, and shorten time for cooking. CONSTITUTION: The method for manufacturing hand-made noodles is characterized by the next steps of: i) preparing 2-10% salt water and adding a certain amount of vinegar (pH 6.0-7.0) thereto; ii) kneading flour in the water; iii) pressing the dough and wrapping it with vinyl; iv) keeping the dough at 20-35 deg.C for 1-3 hours; v) pressing the dough repeatedly and keeping the flour at 10-25 deg.C for 4-8 hours; vi) extracting noodles through a noodle making machine. Wherein vinegar and salt water are added in a rate of 50-80ml to 1L and 0.3-1.0L of the mixture is added per 1kg of flour.
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