KR960028825A - How to make pumpkin (south) kalguksu and noodles - Google Patents

Abstract

The present invention is based on the pumpkin and reminds the unique characteristics of the pumpkin to summarize the manufacturing method as a processed food as follows: First, the pumpkin is washed off with water to remove seeds and boiled at 100 ℃ temperature for 50 to 60 minutes to concentrate the water content 40 ~ Powdered in 50% of amber liquid or pumpkin dried, dried, dried, dried, warmed, warmed, etc. 40-50% of finely powdered rice, barley, wheat grains, potatoes, sweet potatoes, etc. Add 2 ~ 3% salt to 48 ~ 58% of other vegetables such as grains such as corn, crude, sorghum, buckwheat, bean, bean, red bean, green bean, mugwort, acorn, chestnut, hemp, carrot, etc. Make a cotton pad by mixing it in% or 30-40% and pass it through a molding machine (macaroni) to make the noodles (wet noodle) about 25 ~ 28% of water and the noodles (dry noodles) below 13 ~ 14% of water. It is a manufacturing method that is dried and commercialized. Especially, the development of this product is additive to the main material. 3 ~ 4 kinds of dough, each of which is made of 3 ~ 4 kinds of dyes, and then passed through 3 ~ 4 kinds of molding machines to make 3-4 kinds or 3-4 kinds of bundled food. Pumpkin kalguksu and noodles manufacturing method with features and flavors containing more natural pigments.

Description

How to make pumpkin (south) kalguksu and noodles

Since this is an open matter, no full text was included.

Claims (1)

Wash and peel pumpkins to remove incision seeds in half, cut them into several pieces, and boil the crushed pumpkins for 50 ~ 60 minutes at 100 ℃ or higher, and then use pumpkin pumpkins with 40 ~ 50% water content. Add ~ 2% to 2% of salt to 48% to 58% of grains such as rice flour, barley flour, wheat flour or 48% to 58% of starch, such as potatoes and sweet potatoes, to make 25% to 30% moisture content. Kalguksu (Noodle Soup) is made into 25 ~ 28% water content, and Noodle (Dried Noodle) is made to dry with water content of 13 ~ 14% or less. The crushed pumpkin is cut into several incisions and dried into dry, warm, dry and other methods to complete the product, followed by grains such as rice, barley, wheat, starch, potato and sweet potato. Powder, corn, crude, sorghum, buckwheat nestling Powder powder of bean powder such as powder, bean, red bean, green bean, wormwood powder, acorn, chestnut, carrot, hemp, etc., and 40 ~ 50% of pumpkin, grains, starch, grains, bean, and other vegetables 48 ~ 58 Add 2 ~ 3% of salt (salt) to% and mix it to 25 ~ 30% of water content or 30 ~ 40% to make a cotton stand, and then pass through a molding machine (macaroni) to make pumpkin kalguksu (wet noodle) It is a production method of producing it by producing about 28% and drying it with water content of 13 ~ 14% or less. Especially, the development characteristics of this product are pumpkin, rice (grain) and pumpkin so as to be classified according to ingredients added to pumpkin raw materials. And starches (especially colored sweet potatoes), pumpkins and cereals, pumpkins and beans, pumpkins and chestnuts, carrots, acorns and other vegetables. 3 ~ 4 kinds, 3 ~ 4 colors of bundle food, 3 ~ 4 colors or more than 5 colors Method of making characteristic pumpkin kalguksu, noodles containing natural pigments and flavor. ※ Note: The disclosure is based on the initial application.