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즉석 냉면 및 국수의 제조방법How to Make Instant Noodles and Noodles
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
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분말로된 냉면이나 국수의 원료를 보통의 제면 과정에서의 배합비율 및 방법으로 혼련 교반한 것에 제2인산칼륨과 제2인산나트륨의 혼합물 0.01중량%와 약 15중량%의 물과 식염 약 1중량 %을 첨가 교반하여 가압솥에서 약 2atm Hg정도의 압력하에 120℃의 증기를 약 15~20분간 가열 증속시킨 후 동일 온도에서 제면기의 스크류를 통하여 제면한 다음 냉각하여 감압건조기에서 약 20분간 거의 진공 상태에서 감압 건조시킴을 특징으로 하는 즉석 냉면 및 국수의 제조방법.0.01% by weight of a mixture of potassium diphosphate and sodium diphosphate, about 15% by weight of water, and about 1% by weight of a powdered cold noodle or noodles as kneaded and agitated by the mixing ratio and method in a normal noodle making process. After adding and stirring%, the steam at 120 ° C. is heated and increased for about 15 to 20 minutes under pressure of about 2 atm Hg in a pressure cooker. Method for producing instant noodles and noodles, characterized in that the drying under reduced pressure in a state.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910006968A1991-04-301991-04-30
How to Make Instant Noodles and Noodles
KR920019266A
(en)