METHOD OF MANUFACTURING NOODLES CONTAINING SHRIMP, CRAB AND ANCHOIVIES
PURPOSE: A production method of noodles is provided to prevent the noodles from easily attaching to each other, and to improve the eating texture of the noodles. CONSTITUTION: Shrimp, blue crab, and anchovy are washed. The blue crab and anchovy are steamed with salt water. The steamed blue crab and...
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| creator | KIM, HANG TAE |
| description | PURPOSE: A production method of noodles is provided to prevent the noodles from easily attaching to each other, and to improve the eating texture of the noodles. CONSTITUTION: Shrimp, blue crab, and anchovy are washed. The blue crab and anchovy are steamed with salt water. The steamed blue crab and anchovy are dried with the shrimp. The dried shrimp, blue crab, and anchovy are crushed into 100-200 meshes. 100 parts by weight of flour is mixed with 1-2 parts by weight of shrimp powder, 1-2 parts by weight of blue crab powder, 0.5-1 part by weight of anchovy powder, 5-25 parts by weight of water, and 0.1-2 parts by weight of salt. The obtained dough is inserted into a noodle making machine for obtaining noodles. The salt water steaming step of the blue crab and anchovy is conducted at 100-400°C for 10-30 minutes and at 150-180°C for 3-10 minutes, respectively. [Reference numerals] (AA) Washing step; (BB) Salt water washing; (CC) Fresh water washing; (DD) Salt water steaming step; (EE) Drying step; (FF) Powder producing step; (GG) Dough producing step; (HH) Noodle producing step |
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CONSTITUTION: Shrimp, blue crab, and anchovy are washed. The blue crab and anchovy are steamed with salt water. The steamed blue crab and anchovy are dried with the shrimp. The dried shrimp, blue crab, and anchovy are crushed into 100-200 meshes. 100 parts by weight of flour is mixed with 1-2 parts by weight of shrimp powder, 1-2 parts by weight of blue crab powder, 0.5-1 part by weight of anchovy powder, 5-25 parts by weight of water, and 0.1-2 parts by weight of salt. The obtained dough is inserted into a noodle making machine for obtaining noodles. The salt water steaming step of the blue crab and anchovy is conducted at 100-400°C for 10-30 minutes and at 150-180°C for 3-10 minutes, respectively. [Reference numerals] (AA) Washing step; (BB) Salt water washing; (CC) Fresh water washing; (DD) Salt water steaming step; (EE) Drying step; (FF) Powder producing step; (GG) Dough producing step; (HH) Noodle producing step</description><language>eng ; kor</language><subject>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</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130808&DB=EPODOC&CC=KR&NR=101294640B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130808&DB=EPODOC&CC=KR&NR=101294640B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KIM, HANG TAE</creatorcontrib><title>METHOD OF MANUFACTURING NOODLES CONTAINING SHRIMP, CRAB AND ANCHOIVIES</title><description>PURPOSE: A production method of noodles is provided to prevent the noodles from easily attaching to each other, and to improve the eating texture of the noodles. 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CONSTITUTION: Shrimp, blue crab, and anchovy are washed. The blue crab and anchovy are steamed with salt water. The steamed blue crab and anchovy are dried with the shrimp. The dried shrimp, blue crab, and anchovy are crushed into 100-200 meshes. 100 parts by weight of flour is mixed with 1-2 parts by weight of shrimp powder, 1-2 parts by weight of blue crab powder, 0.5-1 part by weight of anchovy powder, 5-25 parts by weight of water, and 0.1-2 parts by weight of salt. The obtained dough is inserted into a noodle making machine for obtaining noodles. The salt water steaming step of the blue crab and anchovy is conducted at 100-400°C for 10-30 minutes and at 150-180°C for 3-10 minutes, respectively. [Reference numerals] (AA) Washing step; (BB) Salt water washing; (CC) Fresh water washing; (DD) Salt water steaming step; (EE) Drying step; (FF) Powder producing step; (GG) Dough producing step; (HH) Noodle producing step</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; kor |
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| subjects | 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 |
| title | METHOD OF MANUFACTURING NOODLES CONTAINING SHRIMP, CRAB AND ANCHOIVIES |
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