| 摘要 |
PURPOSE:To prevent the sticking of noodles with each other, by steaming or boiling continuously formed noodles, packaging the noodles restricting the residual air amount in the package, and sterilizing with heat. CONSTITUTION:The noodle web (a) is rolled to a desired thickness, and slit (2) to desired width to obtain noodles (b). The noodles are sent to a horizontal conveyor 3 running at a speed somewhat slower than the transfer speed of the noodles (b) to form waves, passed through a steaming apparatus having a steaming box 5 at the top, and steamed (6) under spray of water (7). After the completion of steaming, the noodles (b) discharged from the box 5 are sprayed (8) with water to effect the removal of starch and quenching, sprayed (10) again with water, and cut to definite length. The cut noodles are charged into the hopper 12, thrown into a liquid-permeable bucket 14 in an amount of one meal, optionally passed through the alcohol in the bacteriostatic tank 15 to effect the sterilization, added (17) with vegetable oil at the lower part of the hopper 16, and packaged (18) in one meal. The amount of residual air in the package is restricted to 50-220cc per 150g of the steamed noodles (corresponding to one meal). The package is heat-sealed, and the content is thermally sterilized to obtain the final product. |
