| 摘要 |
PURPOSE: To provide a method for producing raw noodles with a high moisture content by which the noodles in the tastiest state can be marketed. CONSTITUTION: This method for producing raw noodles with a high moisture content comprises steps for adding kneading water to wheat flour, providing noodle strips with 42-75% moisture content, regulating the moisture content thereof to 32-75% and then quick freezing the regulated noodle strips. Furthermore, the raw noodle product comprises the noodle strips with 32-75% moisture content, hermetically sealed in a packaging material and kept at <=-20 deg.C. |
