| 摘要 |
PURPOSE:To prepare bundles of vermicelli such as hand-made ''somen'' (a kind of very thin white vermicelli made of wheat flour), preventing the loss of vermicelli during the preparation process, by reducing the water-content at the initial stage of the drying step as much as possible, and making the water-content in the vermicelli uniform. CONSTITUTION:Long vermicelli prepared by conventional hand-stretching process is reeled with a pair of bars to obtain a bundle of vermicelli. The bundle is suspended to a hook in a drying chamber to perform the first drying until the vermicelli is dried to an extent that the vermicelli still keeps its flexibility sufficient to be folded over without breakage. The vermicelli bundle is folded over by lifting the lower bar to the level of the upper bar, and the folded vermicelli is aged in a closed aging box at a low temperature. The distribution of water in the vermicelli becomes uniform during the aging. The aged vermicelli is subjected to the secondary drying in a dryer to remove the surface water. After drying, a predetermined amount of the vermicelli is removed from the bars, twisted and folded to form a ball, and subjected to the third drying. |
