| 摘要 |
A instant noodle is prepd. by i) kneading starch with 0.15-0.45 alum and removing bubble, ii) forming noodle with a shaking sieve, boiling at 95±5 deg.C for 30˜90 sec., washing in 15 or less deg.C water, and hardening at a 0˜5 deg.C dark place for 12˜18 hrs., iii) freezing gradually the hardened noodle at -5 deg.C ˜ -25 deg.C for 18˜24 hrs., and iv) thawing the freezed noodle, and packaging or vacuum-packaging to obtain the final product. The starch is potato, sweet potato, cowpea or mung bean. |
