| 摘要 |
PURPOSE:To provide a process for the preparation of boiled noodle having improved taste and flavor, increased chewability and suppressed aging tendency by boiling raw noodles in a state to minimize the permeation of water into the noodles. CONSTITUTION:A noodle strip 10 formed by passing noodle dough through a pressure roll 2 is continuously transferred in the form of a strip and boiled in a boiling tank 3. The boiled noodle strip 10 is cooled by passing through a cooling tank 13 and cut into noodle strings of a prescribed width and a prescribed length with a slitter and a cutter. |
