| 摘要 |
PURPOSE:To prepare a nutritious rich in viscoelasticity, and having a good touch to the tongue and improved quality, sense of eating and flavor, by adding a seaweed to a raw material for the noodle. CONSTITUTION:A seaweed, e.g. AMANORI (laver), ARAME (an edible seaweed), sea tangle, HIJIKI (a kind of brown alga) or WAKAME seaweed, alone or 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. uncooked noodle, dried noodle, steamed noodle, boiled noodle, fried noodle in oil, instant noodle or snack noodle, by the conventional method. |
