| 摘要 |
PURPOSE:To obtain a seaweed noodle consisting of a set of a noodle previously subjected to hydration control by adding water to wheat flour and seaweed of food material previously subjected to drying control by drying a raw material seaweed in specific conditions, capable of simultaneously carrying out boiling-up of noodle and restoration of the seaweed to the original state and having good taste and high nutrition. CONSTITUTION:The aimed seaweed noodle consisting of a set of (A) noodle previously subjected to hydration control by adding 23-30 pts.wt. water to 100 pts.wt. wheat flour and (B) seaweed of food material previously subjected to drying control by drying a raw material seaweed (e.g. sea tangle) at 60-80 deg.C for 30-90min. |
