| 摘要 |
PURPOSE:To form buckwheat vermicelli having elastic and chewy springiness without smell unique to mugwort, by blending a small amount of once boiled mugwort leave in buckwheat flour. CONSTITUTION:A small amount of once boiled mugwort leaves is added to buckwheat flour and water is added thereto to knead the flour by a conventional method. The resultant dough is finely cut to provide a product. The ratio of the buckwheat flour to the mugwort leaves is preferably about 9:1 (buckwheat flour:mugwort leaves). |
