KR880002457A - Method of manufacturing noodles using fat paper - Google Patents

Method of manufacturing noodles using fat paper Download PDF

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Publication number
KR880002457A
KR880002457A KR1019860007255A KR860007255A KR880002457A KR 880002457 A KR880002457 A KR 880002457A KR 1019860007255 A KR1019860007255 A KR 1019860007255A KR 860007255 A KR860007255 A KR 860007255A KR 880002457 A KR880002457 A KR 880002457A
Authority
KR
South Korea
Prior art keywords
fat
noodles
manufacturing
paper
dried
Prior art date
Application number
KR1019860007255A
Other languages
Korean (ko)
Other versions
KR890001572B1 (en
Inventor
이상호
김한중
Original Assignee
이상호
김한중
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 이상호, 김한중 filed Critical 이상호
Priority to KR1019860007255A priority Critical patent/KR890001572B1/en
Publication of KR880002457A publication Critical patent/KR880002457A/en
Application granted granted Critical
Publication of KR890001572B1 publication Critical patent/KR890001572B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

내용 없음No content

Description

뚱딴지를 이용한 면의 제조방법Method of manufacturing noodles using fat paper

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

뚱딴지를 수세하고 박피한후 절간하고 건조분쇄하여 얻어진 뚱딴지 분말과 밀가루를 3 : 7의 비율로 혼합하면서 2-3%의 소금을 가하고, 25-35%의 소금물로서 반죽한후, 20-30분간 방치하였다가, 제면기를 이용하여 면을 제조함을 특징으로 하는 뚱딴지를 이용한 면의 제조방법.Wash and peel the fat, cut it, cut it, and dry it. Mix the fat powder and wheat flour with a ratio of 3: 7, add 2-3% of salt, knead with 25-35% of salt water, and 20-30 minutes. A method of manufacturing noodles using fat paper, wherein the noodles are prepared by using a noodle-making machine. 제1항에 있어서, 뚱딴지 분말을 뚱딴지를 마쇄기로서 거칠게 1차 마쇄하여 자체 수분함량이 약 18%정도가 되도록 40-45℃의 온도에서 건조한뒤, 이에 다시 물을 첨가하면서 2차 마쇄한 다음, 상기 2차 마쇄물을 95-100℃의 온도로 완전히 풍건하여 분쇄기로서 150-200메쉬로 분쇄하여 얻어짐을 특징으로 하는 뚱딴지를 이용한 면의 제조 방법.The method according to claim 1, wherein the fat powder is roughly first ground as a grinding machine, dried at a temperature of 40-45 ° C. so that its water content is about 18%, and then secondly ground with water again. , The secondary grinding material is completely air-dried at a temperature of 95-100 ° C to be pulverized to 150-200 mesh as a grinder, characterized in that the manufacturing method of cotton using fat. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860007255A 1986-08-30 1986-08-30 A process for the production of a noodle made of the potato KR890001572B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019860007255A KR890001572B1 (en) 1986-08-30 1986-08-30 A process for the production of a noodle made of the potato

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019860007255A KR890001572B1 (en) 1986-08-30 1986-08-30 A process for the production of a noodle made of the potato

Publications (2)

Publication Number Publication Date
KR880002457A true KR880002457A (en) 1988-05-09
KR890001572B1 KR890001572B1 (en) 1989-05-09

Family

ID=19252026

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860007255A KR890001572B1 (en) 1986-08-30 1986-08-30 A process for the production of a noodle made of the potato

Country Status (1)

Country Link
KR (1) KR890001572B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100959626B1 (en) * 2008-01-08 2010-05-27 원창연 Method for manufacturing helianthus tuberosus tea and tea thereby
KR100931352B1 (en) * 2009-08-27 2009-12-11 박화순 Manufacturing method of noodle added with lotus leaves
CN104621476B (en) * 2015-01-13 2018-01-05 四川光友薯业有限公司 It is a kind of to facilitate potato class musculus cutaneus and its processing method

Also Published As

Publication number Publication date
KR890001572B1 (en) 1989-05-09

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