METHOD OF MAKING LUMPS OF FRIED CHINESE VERMICELLI

摘要

A method and system of making lumps of Chinese vermicelli characterized in that strips of steamed Chinese vermicelli obtained through the ordinary process are each cut into a fixed quantity and strips of cut vermicelli are packed in boxes having liquid-permeable small holes, fry-retainers are each closed with a lid, and oil and fat contained in fried vermicelli are forcedly sucked and extracted to be removed in a short period of time after completion of frying process through the bottom of said fry-retainer lifted above oil level. Simple and efficient oil extraction from fried vermicelli is possible and applicable to continuous processing, whereby a method of effectively reducing oil and fat content is ensured without impairing lumps of vermicelli.