| 摘要 |
A process for the preparation of instant fried noodles which comprises mixing wheat flour with water and other conventional noodle ingredients to form a noodle dough, sheeting the dough, cutting the dough into longitudinal strips of noodles, steaming the strips of noodles to gelatinise the starch, cutting and moulding the strips of steamed noodles into cake form, drying the moulded noodle cakes for a period of up to 10 minutes at a temperature of from 85.degree. to 110.degree.C to a moisture content of less than 30% by weight, and then frying the dried noodles in frying oil. |
