| 摘要 |
PURPOSE:To obtain noodles having a sense of eating and resistance to teeth eqaul to those of handmade noodles even when made by a machine, by pulverizing a fresh frozen and solidified fish body with bones thereof, adding the resultant paste containing the fish bone components to a material for preparing the noodles, maturing the resultant noodle dough at about ordinary temperature, and preparing the noodles from the matured dough. CONSTITUTION:A highly fresh fish body is washed, and the entrails and other impurities are extirpated and removed. The skin is further peeled in a skinning machine, and the skinned fish body is then rewashed, dehydrated and frozen in a freezing chamber kept at -30 deg.C or below. The frozen fish body is then crushed by a roll type three-stage rotating crusher and pasted in the final stage thereof. 10cc, based on 1,000g resultant paste containing the fish bone components, edible vinegar is then added to the paste to obtain a fish meat paste containing the fish bone components used for preparing noodles. The resultant paste is then introduced into a kneader and fully kneaded with a raw material, e.g. wheat flour or buckwheat flour, for preparing the noodles and further common salt and water. The resultant mixture is matured at 12-20 deg.C for 20-12hr to give a noodle dough, which is then passed through a noodle sheet machine of the roll type to form a noodle sheet. The resultant dough sheet is then cut by a cutting machine to give noodle strips. |
