| 摘要 |
PURPOSE:To obtain a delicious, bodily and nonviscid glutinous wheat noodle by adding wheat flour to specific pulverized glutinous wheat flour and seed flour to obtain noodle dough, subjecting the dough to rolling, slitting, aging in empty box, division into small portions, etc., and sufficiently aging, drying in air and dividing into portions. CONSTITUTION:A noodle dough is prepared by sufficiently kneading (A) glutinous wheat flour prepared by polishing glutinous wheat and grinding with a stone mortar and (B) seed flour produced by parching the seed of glutinous wheat and grinding with a stone mortar using (C) wheat flour as a binder and adding saline solution. The noodle dough is successively subjected to rolling, cutting with plate, oiling, slitting, division into small portions, suspension on a rod, aging in an empty box and division in the order, sufficiently aged, formed in the form of thin strips by air-drying and division into portions and finally dried to obtain the objective glutinous wheat noodle. |
