| 摘要 |
PURPOSE:To prepare a nutritious noodle, rich in viscoelasticity, and having improved quality, sense of eating and flavor, by adding a grain, bean curd or seaweed to a raw material for the noodle. CONSTITUTION:Two or more grains, e.g. polished rice, unpolished rice or corn, bean curds, e.g. silk-strained bean curd, broiled bean curd or GANMODOKI (fried bean curd mixed with bits of vegetables and tiny pieces of seaweed) and two or more seaweeds, e.g. AMANORI (laver), sea tangle, HIJIKI (a kind of brown alga) or further treated with one or two or more emulsifying agents, pastes, emulsion stabilizers, noodle quality improvers, etc. water and common salt are added to a raw material e.g. wheat flour or buckwheat flour, to prepare a noodle, e.g. a coating on a fried dumpling stuffed with minced pork, coating on won ton (a Chinese flour dumpling with pork therein), uncooked noodle, boiled noodle, noodle dried in oil or instant noodle by the conventional method. |
