| 摘要 |
PURPOSE:To prevent short pieces of noodle from being left in a bucket and to prevent the taste and feeling of eating of cooked noodle from deteriorating. CONSTITUTION:Boiling buckets 4a and 4b are formed in an open-top shape and noodle M is put in the buckets 4a and 4b. With the noodle M contained in tire buckets 4a and 4b, the buckets 4a and 4b are immersed into hot-water 2 in a boiling tank to cook the noodle M. In a noodle boiling line where the boiling buckets are turned upside down to take out the noodle M from the buckets, water traps P are formed in the bottom of the boiling buckets 4a and 4b. |
