| 摘要 |
PURPOSE:When a pasta for noodle is prepared, finely cut or powdered laver is mixed to prevent the proteins in the pasta from leaching out during the boiling or steaming process, thus increasing the yield of the product. CONSTITUTION:When a paste for nooldes such as UDON (Japanese wheat noodle), SOBA (buckwheat noodle), Chinese noodle, macaroni or spaghettic is prepared, 4wt% of salt and 5wt% of laver (roasted, dried or seasoned laver is made into a powder of 60-80 mesh size) are added to the raw material mixed powder to make noodles. When the product is compared with the product with no laver powder added, the former is better in yield, moisture retention and bacteriostatic properties. |
