| 摘要 |
PURPOSE:To enable simple ingestion of sardines rich in nutriments as sardine buckwheat vermicelli by adding a pasty sardine meat, yam and hen's egg to buckwheat and wheat flour in a specific proportion and preparing noodles from the resultant dough. CONSTITUTION:The head and viscera are removed from sardines, which are then washed with water. A saline solution at 5-8 Baume deg. in the same weight as that of a meat part is added thereto. The resultant mixture is kneaded to afford a pasty substance. The collected meat in an amount of 20-60 pts.wt., 3-8 pts.wt. yam and 9-25 pts.wt. hen's egg are added to 100 pts.wt. total amount of buckwheat and wheat flour and the obtained mixture is kneaded to produce buckwheat dough, which is subsequently formed into noodles. Thereby, a nutritive value is added to the buckwheat vermicelli to ingest the sardines. |
