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Priority to KR1019830002291ApriorityCriticalpatent/KR840008748A/en
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Claims (1)
밀가루를 주성분으로 하여 반죽, 조성()복합, 성형, 숙성, 증자, 산처리 솔비트, 포도당처리, 건조등의 제공정을 거쳐서 만든 건면류에 식용 유기산과 식품 첨가용 알카리와 안정제를 조합한 산성 수용액을 분무 도포, 또는 침지하여 골고루 피복한 다음 제품의 잔류 수분이 13％이상 되도록 만들어 내는 것을 특징으로한 즉석면의 제조방법.Dough and composition based on flour Evenly apply sprayed or immersed acidic aqueous solution that combines edible organic acid, alkali for food addition and stabilizer to dry noodles made through provision of composite, molding, aging, steaming, acid treatment sorbet, glucose treatment, and drying. A method for producing instant noodles, characterized in that the remaining moisture of the product after coating is made to be 13% or more.※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830002291A1983-05-251983-05-25
How to prepare instant noodles
KR840008748A
(en)
PROCESS TO PREPARE LIQUID, CONCENTRATED, OUT-OF-FLOW PUMP; COMPOSITION OF LIQUID, CONCENTRATED AND OUT-OF-FLOW PUMP; FOOD CASE AND PROCESS FOR YOUR PREPARATION