| 摘要 |
PURPOSE:To provide a method for producing packaged raw type Chinese noodle improved in smoothness, tackiness, soft feeling, elasticity and hardness, namely stiffness. CONSTITUTION:This method for producing packaged raw type Chinese noodles comprises a step for kneading a raw material flour composed mainly of wheat flour and starch with the first raw material containing an alkali agent in a vacuum atmosphere and preparing the first MENTAI (noodle sheet), a step for kneading a raw material composed mainly of wheat flour and containing >=7.0wt.% of protein with the second raw material containing alginic acid or alginic acid salt and an alkali agent in an atmosphere having higher vacuum degree than that in kneading of the first raw material and preparing the second MENTAI, a step for mutually superposing and rolling first MENTAI and second MENTAI to form a two-layer MENTAI and steaming and boiling MENSEN (long strips of noodle) cut out from the two-layer MENTAI, a step for drying MENSEN with hot air, boiling the MENSEN and cooling the boiled MENSEN with water and a step for treating the MENSEN with an acid solution, packaging the MENSEN and then heat-treating and sterilizing the packaged MENSEN. |
