| 摘要 |
PURPOSE:To produce noodles having improved flavor, springiness and preservability, by adding a processed UME or/and beefsteak plant, etc., to a raw material, e.g. wheat flour. CONSTITUTION:Noodles such as wheat vermicelli buckwheat vermicelli, Chinese noodles, coating of fried dumpling stuffed with minced port or shao-mai, etc. are produced by the conventional method. In the process, a processed UME such as UME flesh, UME fruit juice, UME vinegar, UME extract, etc. or beefsteak plant such as beefsteak plant flour, beefsteak plant extract, etc. alone or in a mixture is added to a raw material, e.g. wheat flour, and an edible vinegar, e.g. brewed vinegar, synthetic vinegar or fruit vinegar is further added thereto as desired. |
