| 摘要 |
PURPOSE:To completely age fine noodles and effectively produce hand-stretched fine noodles in a short period by aging a dough with 'UMASHI' (ripening), stretching the aged dough into strips of a small diameter, ripening the stretched stripes in a room, further heating and humidifying the stretched strips with steam at a specific temperature for a specified time, drying and finishing the resultant strips. CONSTITUTION:Wheat flour is mixed with salt and water and the resultant dough is aged for at least >=1hr in each stage, stretched to a small diameter, ripened in a room for some ten hr and dried to provide dried noodles, which are subsequently humidified, heated at 5-45 deg.C for 3-5hr in a humidifier and dried to afford the objective fine noodles. |
