| 摘要 |
PROBLEM TO BE SOLVED: To provide a new method for developing and enhancing a Chinese noodle small in noodles, especially to obtain noodles which have a strong Chinese noodle smell and no deterioration of noodle quality such as browning, etc., even in a long-term preservation in ordinary homes and distribution stages in wet type packed noodles and have not existed conventionally. SOLUTION: This method for producing noodles has, in a process for noodles production, a process in which long strips and an alkali agent are sealed and packed in a packing body which does not or hardly permeate oxygen or long strips whose surfaces are treated with an alkali agent are sealed and packed in a packing material and heat-treated in the packing material as it is and the long strips are adjusted to pH 8.1-9.7. In a process before the heat treatment, one or more of ascorbic acid, erythorbic acid or their salts are added to the long strips. |
