METHOD FOR PRODUCING FAST-COOK VERMICELLI AND PACKAGE FOR FAST-COOK VERMICELLI

摘要

food-processing industry. SUBSTANCE: method involves treating semifinished product in the form of dough cords with steam; frying and simultaneously dehydrating in chamber provided with two temperature zones. During frying, intensified frying occurs in second temperature zone. Maximum heat supply is provided to first temperature zone. EFFECT: improved quality of ready product, increased shelf life and reduced usage of oil. 5 cl, 3 dwg