JPS5699763A - Drying method of udon (wheat vermicelli) - Google Patents

Drying method of udon (wheat vermicelli)

Info

Publication number
JPS5699763A
JPS5699763A JP284380A JP284380A JPS5699763A JP S5699763 A JPS5699763 A JP S5699763A JP 284380 A JP284380 A JP 284380A JP 284380 A JP284380 A JP 284380A JP S5699763 A JPS5699763 A JP S5699763A
Authority
JP
Japan
Prior art keywords
noodle
udon
resultant
boiled
ball
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.)
Pending
Application number
JP284380A
Other languages
Japanese (ja)
Inventor
Kenji Tomita
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP284380A priority Critical patent/JPS5699763A/en
Publication of JPS5699763A publication Critical patent/JPS5699763A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To prepare a dried udon (wheat vermicelli), storable for a long term, capable of reducing the boiling time in cooking without breaking in handling thereof, by boiling a noodle, and drying the boiled noodle.
CONSTITUTION: Wheat flour is kneaded with saline water of 15 Baume for about 5min, and the resultant rather hard dough is drawn by revolving rolls to give a dough sheet, which is then cut by a circular or squar cutting blade to form a noodle. The noodle thus obtained is boiled in hot water at about 70W95°C for about 7W 15min, washed with water, cut into a ball of suitable size. The resultant noodle ball is then dried in a drying chamber at a temperature of 15W50°C and 75W90°C humidity for 10W20hr.
COPYRIGHT: (C)1981,JPO&Japio
JP284380A 1980-01-14 1980-01-14 Drying method of udon (wheat vermicelli) Pending JPS5699763A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP284380A JPS5699763A (en) 1980-01-14 1980-01-14 Drying method of udon (wheat vermicelli)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP284380A JPS5699763A (en) 1980-01-14 1980-01-14 Drying method of udon (wheat vermicelli)

Publications (1)

Publication Number Publication Date
JPS5699763A true JPS5699763A (en) 1981-08-11

Family

ID=11540684

Family Applications (1)

Application Number Title Priority Date Filing Date
JP284380A Pending JPS5699763A (en) 1980-01-14 1980-01-14 Drying method of udon (wheat vermicelli)

Country Status (1)

Country Link
JP (1) JPS5699763A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55113002A (en) * 1979-02-15 1980-09-01 Carenco Alain Method of balancing optical integrated device by using thin metal layer
JP2013110986A (en) * 2011-11-25 2013-06-10 Nissin Foods Holdings Co Ltd Method for producing instant noodles

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55113002A (en) * 1979-02-15 1980-09-01 Carenco Alain Method of balancing optical integrated device by using thin metal layer
JP2013110986A (en) * 2011-11-25 2013-06-10 Nissin Foods Holdings Co Ltd Method for producing instant noodles

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