KR890007663A - Method of Making Buckwheat Udon - Google Patents

Method of Making Buckwheat Udon Download PDF

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Publication number
KR890007663A
KR890007663A KR870013497A KR870013497A KR890007663A KR 890007663 A KR890007663 A KR 890007663A KR 870013497 A KR870013497 A KR 870013497A KR 870013497 A KR870013497 A KR 870013497A KR 890007663 A KR890007663 A KR 890007663A
Authority
KR
South Korea
Prior art keywords
udon
buckwheat
weight
making buckwheat
making
Prior art date
Application number
KR870013497A
Other languages
Korean (ko)
Other versions
KR900001719B1 (en
Inventor
이동균
Original Assignee
이동균
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 이동균 filed Critical 이동균
Priority to KR1019870013497A priority Critical patent/KR900001719B1/en
Publication of KR890007663A publication Critical patent/KR890007663A/en
Application granted granted Critical
Publication of KR900001719B1 publication Critical patent/KR900001719B1/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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Abstract

내용 없음No content

Description

메밀우동의 제조방법Method of Making Buckwheat Udon

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

Claims (1)

메밀 30-40중량%, 밀가루 60-70중량%의 원료가루를 반죽기에서 염도 4의 소금물을 원료가루의 28중량% 첨가후 반죽하여 통상의 방법으로 면을 성형하고 이면을 100℃의 온수통에서 2-3분간 삶은 다음 냉각수로 헹구고 단위포장하여서 됨을 특징으로 하는 메밀우동의 제조방법.30-40% by weight of buckwheat and 60-70% by weight of wheat flour are kneaded in a kneader, and salt water of 4 degrees of salt is added 28% by weight of the raw material, followed by kneading. Method of producing buckwheat udon, characterized in that boiled for 2-3 minutes and then rinsed with cooling water and packaged unit. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870013497A 1987-11-28 1987-11-28 Process for buckwheat noodles KR900001719B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870013497A KR900001719B1 (en) 1987-11-28 1987-11-28 Process for buckwheat noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870013497A KR900001719B1 (en) 1987-11-28 1987-11-28 Process for buckwheat noodles

Publications (2)

Publication Number Publication Date
KR890007663A true KR890007663A (en) 1989-07-05
KR900001719B1 KR900001719B1 (en) 1990-03-19

Family

ID=19266413

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870013497A KR900001719B1 (en) 1987-11-28 1987-11-28 Process for buckwheat noodles

Country Status (1)

Country Link
KR (1) KR900001719B1 (en)

Also Published As

Publication number Publication date
KR900001719B1 (en) 1990-03-19

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