| 摘要 |
PURPOSE:After drying, raw noodles or steamed noodles are subjected to tempering treatment under an appropriately adjusted humidity at a certain high temperature so that the water uniformly distributes in the noodle lines rapidly, thus preventing noodle lines from cracking. CONSTITUTION:Raw noodles or steamed noodles are subjected to high-temperature drying treatment to give dried noodles of such a lowered water content as they can be stored for a long period of time. Immediately after drying, the resultant noodles are subjected to tempering treatment at 50-100 deg.C. Since the present process is effected at high temperature, noodles are kept flexible without hardening caused by temperature drop and the water is activated to move swiftly in the lines to cause uniform distribution. Thus, no partial shrinkage happens inside the noodle lines to prevent the lines from cracking on their surfaces. |
