| 摘要 |
PURPOSE:To prepare noodles having nutrient, viscosity, and good taste, by blending wheat flour with sticky powder of fermented soybeans and sodium bicarbonate. CONSTITUTION:Stringing fermented soybeans are blended with soft water, stirred, and subjected to a strainer so that fermented soybeans are separated from a mucilaginous solution. The separated mucilaginous solution is dried, and dried product is made powder by an earthenware mortor, etc. The powder is blended with sodium bicarbonate to give a viscous cooked food. The food is added to wheat fluor which is previously blended with a fixed amount of water, the prepared material is kneaded to give noodles. |
