JPS5655168A - Preparation of dried noodle having texture structure comprising hollow or porous part at center and dense part in periphery of cross section and apparatus for the same - Google Patents
Preparation of dried noodle having texture structure comprising hollow or porous part at center and dense part in periphery of cross section and apparatus for the sameInfo
- Publication number
- JPS5655168A JPS5655168A JP13111779A JP13111779A JPS5655168A JP S5655168 A JPS5655168 A JP S5655168A JP 13111779 A JP13111779 A JP 13111779A JP 13111779 A JP13111779 A JP 13111779A JP S5655168 A JPS5655168 A JP S5655168A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- wheat flour
- salt solution
- common salt
- hollow
- 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 prepare a dried noodle having the structure comprising a hollow or porous part in the center and a dense part in the periphery and a good taste, and readily boiled, by forming a noodle from wheat flour with a large amount of water added thereto, and giving a circular vibration and a flagging motion to the noodle.
CONSTITUTION: Wheat flour K is fed from an automatic weighing and feeding apparatus 30 to a cylindrical horizontal mixer 31 equipped with a shaft with twisted high-speed agitating blades in a cylindrical cylinder capable of feeding the wheat flour K in a constant amount continuously, and common salt solution 32 of concentration 12 Be or higher or common salt solution 32 of the same salt concentration as said common salt solution containing a seasoning base, e.g. normally brewed white soy sauce or sodium glutamate and ribonucleic acid, in an amount of 40% or more based on the weight of the wheat flour K. A noodle is then formed from the dough, and the resultant noodle M is hung from a small kind of bamboo 15, transferred and dried with a circular vibration and a flagging mortion by a wind force and vibration in the initial stage of the drying.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54131117A JPS581894B2 (en) | 1979-10-11 | 1979-10-11 | A method and apparatus for producing dried noodles having a structure in which the center of the cross section of the noodles is hollow or porous and the outer periphery is dense. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54131117A JPS581894B2 (en) | 1979-10-11 | 1979-10-11 | A method and apparatus for producing dried noodles having a structure in which the center of the cross section of the noodles is hollow or porous and the outer periphery is dense. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5655168A true JPS5655168A (en) | 1981-05-15 |
| JPS581894B2 JPS581894B2 (en) | 1983-01-13 |
Family
ID=15050375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54131117A Expired JPS581894B2 (en) | 1979-10-11 | 1979-10-11 | A method and apparatus for producing dried noodles having a structure in which the center of the cross section of the noodles is hollow or porous and the outer periphery is dense. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS581894B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990046300A (en) * | 1999-02-01 | 1999-07-05 | 마락준 | Aaaaa |
-
1979
- 1979-10-11 JP JP54131117A patent/JPS581894B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990046300A (en) * | 1999-02-01 | 1999-07-05 | 마락준 | Aaaaa |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS581894B2 (en) | 1983-01-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DK1006810T3 (en) | Preparation of acidified, moist, stock-stable, stuffed pastes | |
| JPS5655168A (en) | Preparation of dried noodle having texture structure comprising hollow or porous part at center and dense part in periphery of cross section and apparatus for the same | |
| US4414235A (en) | Process for preparing instant macaronis | |
| JPS5799161A (en) | Production of food granules | |
| JPS5754560A (en) | Preparation of feed for aquatic animal | |
| RU2166863C1 (en) | Macaroni product manufacture method | |
| JPS5678570A (en) | Preparation of noodle | |
| US4362760A (en) | Fibrous food material and process for preparing the same | |
| JPS5675075A (en) | Production of instant macaroni | |
| JPS578746A (en) | Preparation of noodles | |
| JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
| JPS6413960A (en) | Preparation of filamentous bean curd | |
| JPS55111764A (en) | Production of yeast-containing noodle | |
| TH321B (en) | Rice Pasta Ingredients | |
| JPS55162964A (en) | Preparation of white sea tangle sheet substitute for sushi vinegared fish and rice | |
| JPS55165766A (en) | Preparation of noodle having high quality and food value from unpolished rice, etc. | |
| JP2802108B2 (en) | Yam trolley composition | |
| JPS5678577A (en) | Prevention of change of color of aquatic paste food product | |
| JPH07274875A (en) | Novel noodles using oyster | |
| TH965A (en) | Rice Pasta Ingredients | |
| JPS57166956A (en) | Preparation of coating on fried dumpling stuffed with minced pork and noodle and the like | |
| JPS6423864A (en) | Preparation of raw chinese noodle | |
| JPS55153582A (en) | Production of shrimp-like food | |
| JPS57118767A (en) | Preparation of splittable food | |
| JPS54139613A (en) | Solid fat product and its production |