| 摘要 |
PURPOSE:To make it possible to preserve arrowroot starch noodles for a long period without requiring boiling in use, by cooling a belt-like impasted material of arrowroot starch emulsion, making it into long strips of arrowroot starch noodles, drying, immersing them warm water at a fixed temperature, putting the strips of arrowroot starch noodles in a bag charged with an aqueous solution of alum with a fixed concentration and sealing. CONSTITUTION:Arrowroot starch emulsion consisting of arrowroot starch and warm water is made to flow in a belt-like state onto an iron plate and completely impasted in a steaming chamber to give a belt-like impasted arrowroot starch, which is cooled, made into long strips of arrowroot starch noodles by an edged tool, hung, dried, then immersed in warm water at 65-70 deg.C, cut into desired length. The cut long strips of arrowroot starch is put in a bag charged with 0.5-3.0g/l aqueous solution of alum and sealed in the bag to preserve raw arrowroot starch noodles. |
