KR910017950A - Nutritional Noodle Making Method - Google Patents

Abstract

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Description

Nutritional Noodle Making Method

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Claims (6)

Various nutrient-containing foods (materials) are processed into mucus or powder, and mixed with a certain proportion of wheat flour and starch, 1% soybean oil and a small amount of calcium are added and stirred and kneaded for 20-30 minutes. The cooked noodle soup is cooked for about 1 minute by a high temperature noodle maker. The method of claim 1, wherein the ingredients are vegetables (spinach 10%, green onion 5%, garland chrysanthemum 5%) and washed with a gyro blender to make juice of about 12% moisture content of 57% wheat flour and 10% Nutritional noodles manufacturing method that is molded at a high temperature by mixing and kneading the starch. The method of claim 1, wherein 20% of the mushrooms are screened and finely ground with a roid mixer to form a hot wheat flour 50% and starch 15% mixed with a hot dough while maintaining a 14% water content of the dough dough. According to claim 1, 20% ginseng juice is selected and washed with a roid mixer to mix the buckwheat flour 20% wheat flour 37% and starch 10% mixed dough to maintain a high moisture content of 12% molding method of manufacturing noodles . The method of claim 1, wherein 25% -30% of buckwheat or soy flour is kneaded with 50% wheat flour and 10% starch, and is hot-molded while maintaining a water content of 14%. The method of claim 1, after washing 3kg of chicken and boiled in boiling water of 120 ℃ to 100 ℃ boiled separated meat and bones finely grind with a roid mixer to boil the chicken water and wheat flour 22 kg and Nutritional noodles manufacturing method that is hot-molded by mixing and kneading starch 2kg. ※ Note: The disclosure is based on the initial application.