| 摘要 |
PURPOSE: To obtain boiled noodles dense in the surface, excellent in smoothness and suitable for Japanese noodles, etc., by boiling up a molded dough in a short time, removing water from the surfaces of the boiled noodles and subsequently immersing the treated noodles in water. CONSTITUTION: This method for producing boiled noodles comprises adding water to wheat flour as a main raw material, kneading up the mixture, molding the kneaded product into desired shapes, boiling up the molded products in an extremely short time, preferably for 3-180sec, removing water from the surfaces 1 of the boiled products, and subsequently immersing the water-removed products in water. The products from whose surface 1 the water is removed are preferably sealed together with water in a container or bag. |
