| 摘要 |
PURPOSE: Method for reducing fat content of ramen noodles and the device is provided to reduce fat ingredients remaining on the surface of ramen noodles after frying by attaching air-sprayer and hammer on existing manufacturing device. CONSTITUTION: Method for reducing fat content of ramen noodles comprises the following steps: (i) a first step to spray air of 2-4kg/cm¬2 to fried ramen being transferring through an air nozzle(1'); (ii) a second step to spray air of 0.3-0.6kg/cm¬2 to fried ramen being transferring in order through a rotary blower nozzle(2'); and (iii) a third step to inflict impulse of 4-6 kg-m/s to a retainer with a hammer(3) to separate fat. Milk fat used in frying ramen, which has viscosity of 20cps or more, can be chosen from soybean oil, palm oil, corn germ oil, canola oil or tallow. |
