| 摘要 |
PURPOSE: To produce a shrimp extract-containing Chinese noodle capable of retaining texture and having good color tone, not only promoting appetite by visual sensation but also doubling taste by adding flavor of shrimp to the taste of Chinese noodle. CONSTITUTION: This method for producing Chinese noodle comprises adding a shrimp oil obtained by adding shrimp or other shrimp extract to a vegetable oil and one red color natural pigment additive such as safflower pigment, cochineal lake and monascus color to wheat flour. |
