METHOD FOR PREPARING INSTANT NOODLE

摘要

The present invention relates to a manufacturing method of instant noodle, which is manufactured by consecutively forming outer layers, inner layers and outer layers on the noodle by rolling and molds, dries and cools the noodle wherein the inner layer is kneaded in degree of vacuum whose range is between 0 and 300 mmHg, and the outer layer is kneaded in degree of vacuum whose range is between 300 and 700 mmHg. The manufacturing method of instant noodle has 20-80 % of the inner layer and 20-80 % of the outer layer for three layers formed on the noodle and is made by treating noodles under conditions like drying temperatures between 120 and 150 degree Celsius, 5-20 % of relatively dried humidity and drying wind whose speed is between 3 and 5 m/sec for 2 to 10 minutes, thereby manufacturing the noodle with tender and flexible texture while having restoring force and a good effect of untangling noodles.