PRODUCTION METHOD OF COOKED CHINESE NOODLES

To provide a production method of noodles which have texture which is less likely to be degraded even when they are left for a long time or reheated.SOLUTION: A production method of a cooked Chinese noodle comprises boiling a raw Chinese noodle of a pH of 9.0 or more with a boiling liquid of a pH of...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OTANI AYAKA, SHIMIZU YUSUKE, NAGAI TAKAO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide a production method of noodles which have texture which is less likely to be degraded even when they are left for a long time or reheated.SOLUTION: A production method of a cooked Chinese noodle comprises boiling a raw Chinese noodle of a pH of 9.0 or more with a boiling liquid of a pH of 3.5 to 4.9.SELECTED DRAWING: None 【課題】長時間の放置や再加熱を経ても食感が低下しにくい麺類の製造方法の提供。【解決手段】ｐＨ９．０以上の生中華麺をｐＨ３．５～４．９の茹で液でボイルすることを含む、調理済み中華麺の製造方法。【選択図】なし