JPS5615658A - Steamed vermicelli for fried chinese vermicelli - Google Patents
Steamed vermicelli for fried chinese vermicelliInfo
- Publication number
- JPS5615658A JPS5615658A JP9043279A JP9043279A JPS5615658A JP S5615658 A JPS5615658 A JP S5615658A JP 9043279 A JP9043279 A JP 9043279A JP 9043279 A JP9043279 A JP 9043279A JP S5615658 A JPS5615658 A JP S5615658A
- Authority
- JP
- Japan
- Prior art keywords
- vermicelli
- soybean lecithin
- steamed
- oil mixture
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To prevent the oxidation of oils or fats of fried vermicelli during storage, and to improve the slippery of the vermicelli, by adding a specific amount of a specific oil mixture composed of soybean lecithin, an edible emulsifier other than soybean lecithin, and a food oil having a melting point of ≤5°C.
CONSTITUTION: An oil mixture is prepared by mixing 0.1W10% soybean lecithin (reduced to acetone-insoluble component), 0.1W10% edible emulsifier other than soybean lecithin, and the remaining parts of an edible oil having a melting point of ≤5°C. The objective steamed vermicelli is prepared by adding 0.3W5 parts of the oil mixture to 100 parts of vermicelli. The edible emulsifier other than soybean lecithin is, e.g. esters of a saturated or unsaturated fatty acid and glycerin, sorbitol, sucrose, propylene glycol, etc. For example, fresh vermicelli is steamed, added with the above oil mixture, and packed to obtain the steamed vermicelli for the preparation of fried Chinese vermicelli.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9043279A JPS5615658A (en) | 1979-07-18 | 1979-07-18 | Steamed vermicelli for fried chinese vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9043279A JPS5615658A (en) | 1979-07-18 | 1979-07-18 | Steamed vermicelli for fried chinese vermicelli |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5615658A true JPS5615658A (en) | 1981-02-14 |
| JPS5714139B2 JPS5714139B2 (en) | 1982-03-23 |
Family
ID=13998440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9043279A Granted JPS5615658A (en) | 1979-07-18 | 1979-07-18 | Steamed vermicelli for fried chinese vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5615658A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62101749A (en) * | 1985-10-30 | 1987-05-12 | 三條 敏五郎 | Waterproof belt having fireproof function |
| JP2011019412A (en) * | 2009-07-14 | 2011-02-03 | J-Oil Mills Inc | Method for producing noodles |
| JP2013000056A (en) * | 2011-06-16 | 2013-01-07 | Nisshin Oillio Group Ltd | Oil-and-fat composition for improving loosening property, non-fried food using the same, and method of manufacturing non-fried food |
-
1979
- 1979-07-18 JP JP9043279A patent/JPS5615658A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62101749A (en) * | 1985-10-30 | 1987-05-12 | 三條 敏五郎 | Waterproof belt having fireproof function |
| JPH0410946B2 (en) * | 1985-10-30 | 1992-02-26 | ||
| JP2011019412A (en) * | 2009-07-14 | 2011-02-03 | J-Oil Mills Inc | Method for producing noodles |
| JP2013000056A (en) * | 2011-06-16 | 2013-01-07 | Nisshin Oillio Group Ltd | Oil-and-fat composition for improving loosening property, non-fried food using the same, and method of manufacturing non-fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5714139B2 (en) | 1982-03-23 |
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