| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing dry Chinese noodles having chewy texture and flavor and plain taste by adding whole egg powder, emulsified oils and fats and a pregelatinized starch to a raw material for making noodles. SOLUTION: Wheat flour as a raw material for making noodles in an amount of 100 pts.wt. is mixed with about 0.2-0.5 of whole egg powder, 1.0-1.5 pts.wt. of a pregelatinized starch, about 1.0-1.5 pts.wt. of emulsified oils and fats and a very small amount of a coloring matter under stirring. The mixed raw material powder is kneaded by a blender while adding about 30.0-35.0 pts.wt. of water containing about 1.0-1.5 pts.wt. of table salt and about 1.0-1.5 of an alkaline aqueous solution under stirring to give a noodle dough. The noodle dough is introduced into a compound machine, subjected to a noodle making machine to give long strips of noodles, which are dried and cut into fixed length to give dry Chinese noodles. |
