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미분쇄된 생선살 30%, 미분쇄된 해태10%, 미분쇄된 천연조미료 10%, 소맥분 30%, 옥수수전분 20%를 균질화 되도록 혼합하여 자동형성기에서 내용물과 스크류의 마찰에 의하여 생기는 180℃정도의 마찰열로 익게 한 것을 급속냉각, 살균의 공정을 거쳐서 되는 것을 특징으로 하는 인스탄트 생선면의 제조방법.30% of pulverized fish meat, 10% pulverized Haitai, 10% pulverized natural seasoning, 30% wheat flour, 20% corn starch mixed to homogenize Method of producing instant fish noodles characterized in that the process of rapid cooling, sterilization of the ripened by the heat of friction of the.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880000560A1988-01-251988-01-25
How to make instant fish noodles
KR890011540A
(en)