| 摘要 |
PURPOSE:To obtain raw noodles having taste and characteristics of dried noodles of its own, and good appearance and properties, by humidifying dried noodles. CONSTITUTION:Dried noodles are humidified by immersion method or spraying method at 0-40 deg.C, or allowed to stand in high-humidity atmosphere (preferably at 30-60 deg.C at 100% relative humidity) and humidified, to give the desried raw noodles having preferably 26-34wt% water content. |
