| 摘要 |
PURPOSE: A producing method of instant noodles having excellent eating texture is provided to enable users to easily eat the noodles by pouring out water. CONSTITUTION: A producing method of instant noodles having excellent eating texture comprises the following steps: mixing 100 parts of starch by weight with 5-15 parts of whipped egg yolks by weight and small amounts of additives, and adding 70-120 parts of purified water by weight into the mixture for kneading; extruding the obtained dough using a noodle making machine to obtain the noodles; heating the noodles at 70-90 deg. C for gelatinizing; cooling the gelatinized noodles in 15-20 deg. C water, and freezing the noodles; drying the frozen noodles by blowing 15-20 deg. C air to the noodles; coating the noodles with coating liquid, and cutting the coated noodles; and puffing the cut noodles. [Reference numerals] (AA) Kneading a material mixture; (BB) Producing noodles; (CC) Aging; (DD) Cooling and freeze-drying; (EE) Cutting; (FF) Puffing |
