| 摘要 |
PURPOSE: A full moisture preserved stable noodle product is provided to be consumed by simply heating or cooking in a very short time. CONSTITUTION: The manufacturing method of a noodle product is formed by the steps of: manufacturing the mixture including cereal powder or and the added water; generating a dough by kneading the mixture; make the dough as a sheet; accumulating the obtained sheet; cutting the accumulated sheet lengthily; cutting and dividing the noodle; blanching and cooling the noodle with water; dipping the noodle into the acid water; oiling the noodle; and sterilizing the product at a low temperature as packed. |
