PRODUCTION OF NOODLE PRODUCT

PURPOSE:To prevent adhesion of long strips of noodles and filmy substance by blending flour for noodles with a solution of salt and/or natural alkali water to give dough, aging the dough, rolling and extending to give a noodle belt, applying an edible oil to the noodle belt, thinly spreading and cut...

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Bibliographische Detailangaben
1. Verfasser:	SEKINE YOSHIRO
Format:	Patent
Sprache:	eng
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
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Beschreibung
Zusammenfassung:	PURPOSE:To prevent adhesion of long strips of noodles and filmy substance by blending flour for noodles with a solution of salt and/or natural alkali water to give dough, aging the dough, rolling and extending to give a noodle belt, applying an edible oil to the noodle belt, thinly spreading and cutting. CONSTITUTION:Floor for noodles such as soft wheat flour, middle wheat flour or glutinous flour or buckwheat flour is blended with a solution of salt and/or natural alkali water to give dough, which is aged and extended to give a noodle belt. Then the surface of the noodle belt is coated with an edible oil (e.g. salad oil), thin spread and cut.