| 摘要 |
PROBLEM TO BE SOLVED: To provide a method of producing non-dried white noodles which has resolved such problems that conventional ones have needed to apply drying process there to keep them fresh for a long time, and have been mixed with a pH-adjustor or a preservative such as an alcohol to prevent them from going rotten because of high ratio of water to be added during a kneading process. SOLUTION: This method of producing non-dried white noodles comprises the steps of using nothing but wheat flour, common salt and water; subjecting the blend to a kneading process at a water addition ratio of <=35 wt.% while carrying out a vacuum suction in a vacuum mixer; subjecting the blend to a stamping, maturing, extending and fine-cutting operations. The other objective system for providing non-dried white noodles comprises the steps of manufacturing non-dried white noodles through the above method collectively in a central manufacturing section; delivering the thus produced non-dried white noodles to respective chain stores so that the respective chain stores have only to boil the thus delivered non-dried white noodles to serve them to customers. |
