| 摘要 |
PURPOSE:To obtain the above buckwheat vermicelli having a mellow taste and high nutritive value, by dividedly pouring wine to buckwheat well kneaded with wheat flour kept at a proper temperature, rapidly completing kneading operation after adding water, packing the resultant material to a vinyl bag, making the wine fit well, processing into buckwheat vermicellis and packing into 'Tupperware(R)', etc. CONSTITUTION:Buckwheat flour is blended with wheat flour and surely kneaded for sufficient time to give buckwheat mixed with wheat flour. Wine kept at 12-15 deg.C proper temperature is added dividedly for several times to produce viscosity, a given amount of water is added by taking scattering and evaporation of alcohol content at the kneading stage and kneading operation is rapidly completed. Then the resultant material is packed into a vinyl bag, allowed to stand for about 20min, then further kneaded while awaiting fitness of wine, further allowed to stand about 20min, rolled as thinly as possible by using a rolling pin and made into thin buckwheat vermicelli, which is packed into 'Tupperware(R)', etc. having excellent sealing properties and preserved at a fixed temperature. |
