JPS5568262A - Preparation of chinese noodles - Google Patents
Preparation of chinese noodlesInfo
- Publication number
- JPS5568262A JPS5568262A JP14180278A JP14180278A JPS5568262A JP S5568262 A JPS5568262 A JP S5568262A JP 14180278 A JP14180278 A JP 14180278A JP 14180278 A JP14180278 A JP 14180278A JP S5568262 A JPS5568262 A JP S5568262A
- Authority
- JP
- Japan
- Prior art keywords
- chinese noodles
- preparation
- brine
- raw material
- wheat flour
- 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.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To prepare Chinese noodles having improved texture and color, without using a coloring matter, by treating a raw material for Chinese noodles consisting mainly of wheat flour containing embryo buds with brine.
CONSTITUTION: A mixture of a raw material (R) for Chinese noodles consisting mainly of wheat flour and 0.5W2wt% based on (R) of defatted roasted embryo buds sieved to a particle size preferably ≤150 mesh is treated with brine to give Chinese noodles.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14180278A JPS5568262A (en) | 1978-11-17 | 1978-11-17 | Preparation of chinese noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14180278A JPS5568262A (en) | 1978-11-17 | 1978-11-17 | Preparation of chinese noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5568262A true JPS5568262A (en) | 1980-05-22 |
JPS6153019B2 JPS6153019B2 (en) | 1986-11-15 |
Family
ID=15300465
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP14180278A Granted JPS5568262A (en) | 1978-11-17 | 1978-11-17 | Preparation of chinese noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5568262A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5712967A (en) * | 1980-06-26 | 1982-01-22 | Hamiko Fukui | Health food of fried noodle |
JP2008301711A (en) * | 2007-06-05 | 2008-12-18 | Nippon Flour Mills Co Ltd | Chinese noodle wheat flour composition containing raw embryo powder, chinese noodle premix flour, and chinese noodle using the chinese noodle wheat flour composition and chinese noodle premix flour |
JP2012105553A (en) * | 2010-11-15 | 2012-06-07 | Nisshin Flour Milling Inc | Method for producing boiled chinese noodle |
JP2015226527A (en) * | 2014-06-03 | 2015-12-17 | 日清製粉株式会社 | Method for producing noodles |
-
1978
- 1978-11-17 JP JP14180278A patent/JPS5568262A/en active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5712967A (en) * | 1980-06-26 | 1982-01-22 | Hamiko Fukui | Health food of fried noodle |
JP2008301711A (en) * | 2007-06-05 | 2008-12-18 | Nippon Flour Mills Co Ltd | Chinese noodle wheat flour composition containing raw embryo powder, chinese noodle premix flour, and chinese noodle using the chinese noodle wheat flour composition and chinese noodle premix flour |
JP2012105553A (en) * | 2010-11-15 | 2012-06-07 | Nisshin Flour Milling Inc | Method for producing boiled chinese noodle |
JP2015226527A (en) * | 2014-06-03 | 2015-12-17 | 日清製粉株式会社 | Method for producing noodles |
Also Published As
Publication number | Publication date |
---|---|
JPS6153019B2 (en) | 1986-11-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS5568262A (en) | Preparation of chinese noodles | |
JPS557035A (en) | Preparation of salted meat | |
JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
JPS5675075A (en) | Production of instant macaroni | |
JPS5758873A (en) | Preparation of fish-paste product | |
JPS5729267A (en) | Preparation of adlay soy sauce | |
JPS57105155A (en) | Preparation of seasoned konjak | |
JPS57155962A (en) | Production of noodles | |
JPS5758865A (en) | Preraration of macaroni | |
JPS5571473A (en) | Preparation of tangerine ketchup | |
JPS55114267A (en) | Preparation of noodles | |
JPS57159459A (en) | Inprovement in chiness noodle | |
JPS5736958A (en) | Deodorizing, processing and preparing technique for making krill into food | |
JPS5648871A (en) | Chlorella-containing food | |
JPS5794262A (en) | Noodle | |
JPS5733556A (en) | Preparation of noodles comprising adlay as raw material | |
JPS5629977A (en) | White miso | |
JPS5758860A (en) | Agent for heightening the color of cultivated porgy | |
JPS5699785A (en) | Preparation of garlic liquor | |
JPS5678577A (en) | Prevention of change of color of aquatic paste food product | |
JPS55124467A (en) | Preparation of baked light cake made from wheat gluten | |
JPS56127062A (en) | Miso | |
JPS5750858A (en) | Preparation of raw material for salt-free food with high proteinic content | |
JPS5623873A (en) | Preparation of shrimplike food | |
JPS5592670A (en) | Brewing of soy sauce |