PREPARATION OF RAW NOODLE

摘要

PURPOSE:To prepare raw noodle keeping the taste and palatability of the just prepared state even after the storage over a long period and preservable in refrigerated state over a long period without causing putrefaction. CONSTITUTION:Saline water prepared from electronic water obtained by the electrical treatment of water is used in the kneading of wheat flour for the preparation of raw noodle. The amount of the saline water is 0.4-0.7 times weight based on the wheat flour. The kneaded mixture is pressed and aged at 20-22 deg.C for 6-10hr and then at 17-19 deg.C for 10-15hr and the aging is stopped by cooling to <=5 deg.C. Green laver is added in an amount of 0.1-1.5wt.% to the wheat flour in kneading.