PROCESS FOR PRODUCING INSTANT CHOW MEIN

摘要

A process for producing instant chow mein, in which there can be developed a spicy flavor and palatability as realized when roasted in a cast-iron pan. Wheat flour, starch, salt, water, etc. are mixed together and kneaded into dough, and the dough is rolled out into noodle strips of given thickness. Each of the noodle strips is cut into given widths and waved into linear noodles. The linear noodles are converted to a-form by means of a steamer, and a seasoning solution of given concentration is sprayed onto the linear noodles. Thereafter, the linear noodles are shaped into given morphology and fried with oil to thereby obtain seasoned fried noodle masses. These seasoned fried noodle masses on the surfaces thereof are fired until the surface temperature thereof becomes 150° to 240°C, thereby effecting surface browning.