| 摘要 |
PURPOSE:To produce a large amount of the titled noodle having the appearance of the hand-made noodle, soft and transparent feeling, and good palatability, by using wheat flour having high water content, and subjecting the material successively to kneading, aging, noodle-making, boiling and drying under respective specific conditions. CONSTITUTION:The wheat flour to be used as the main material is added with water to attain a water-content of 38-45wt%, mixed with 0.4-4wt% animal or vegetable oil or fat, and formed in the form of pastry web. The web is aaged at 15-35 deg.C and 80-95% relative humidity for 0.5-3hr, rolled with a low-speed multiple roll press to adjust the thickness of the web, and slit into noodle strips. The strips are steamed, cooled to 20-60 deg.C, and dried to obtain the objective instant noodle. |
