METHOD FOR PREPARING DRIED NOODLES

PURPOSE: A producing method of dried noodles is provided to offer the visco-elasticity, the stickiness, and the smoothness to the noodles by forming three layers of noodle sheets. CONSTITUTION: A producing method of dried noodles comprises the following steps: adding alkaline chemicals and salt to a...

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Bibliographische Detailangaben
1. Verfasser:	CHO, YOUNG KOO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS 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: A producing method of dried noodles is provided to offer the visco-elasticity, the stickiness, and the smoothness to the noodles by forming three layers of noodle sheets. CONSTITUTION: A producing method of dried noodles comprises the following steps: adding alkaline chemicals and salt to a raw material containing flour, and mixing with water to form noodle dough for an outer layer; adding alginic acid or alginate, the alkaline chemicals, and the salt to the raw material containing flour, and mixing with the water to make weak alkaline noodle dough for an inner layer; laminating dough by the order of the outer layer, the inner layer, and another outer layer, and pressurizing; drawing out noodle threads from the three layered dough, and steaming; and drying and cooling the noodle threads.