JPS5736953A - Improved preparation of cold noodle - Google Patents
Improved preparation of cold noodleInfo
- Publication number
- JPS5736953A JPS5736953A JP11013280A JP11013280A JPS5736953A JP S5736953 A JPS5736953 A JP S5736953A JP 11013280 A JP11013280 A JP 11013280A JP 11013280 A JP11013280 A JP 11013280A JP S5736953 A JPS5736953 A JP S5736953A
- Authority
- JP
- Japan
- Prior art keywords
- cold noodle
- gluten
- starch
- give
- mixed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title abstract 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 6
- 108010068370 Glutens Proteins 0.000 abstract 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000021312 gluten Nutrition 0.000 abstract 2
- 235000013772 propylene glycol Nutrition 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To make it possible to prepare a special cold noodle product of Pyongyang in a simple apparatus, by mixing equal amounts of wheat flour with starch, and mixing the resultant mixture with gluten, sodium bicarbonate, propylene glycol and common salt.
CONSTITUTION: Wheat flour is mixed with almost an equal amount of starch, and the mixture is then mixed with 0.1% gluten, 0.5% sodium bicarbonate, 0.3% propylene glycol, 0.5% common salt and 40% water. The resultant mixture is rolled three times in rollers for preparing Chinese noodles to give a dough, which is then matured for 12hr and finely cut to give the aimed noodles.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11013280A JPS5736953A (en) | 1980-08-11 | 1980-08-11 | Improved preparation of cold noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11013280A JPS5736953A (en) | 1980-08-11 | 1980-08-11 | Improved preparation of cold noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5736953A true JPS5736953A (en) | 1982-02-27 |
Family
ID=14527830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11013280A Pending JPS5736953A (en) | 1980-08-11 | 1980-08-11 | Improved preparation of cold noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5736953A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5018058A (en) * | 1973-06-20 | 1975-02-26 |
-
1980
- 1980-08-11 JP JP11013280A patent/JPS5736953A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5018058A (en) * | 1973-06-20 | 1975-02-26 |
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