| 摘要 |
PURPOSE:To obtain an instant noodle capable of preserving for a long period, free from sticking among noodle strips, with good sliding property, quick reconstitution and slow stretching by boiling, and with good taste by subjecting raw noodle strips to boiling treatment, washing the boiled raw noodle strips with water, then draining and quickly freezing, thawing and drying the thawed strips. CONSTITUTION:Strips of the raw noodle of Chinese noodle, a Japanese fine noodle (soumen) or usual Japanese noodle (udon) are subjected to boiling treatment and washed with water, then drained and quickly frozen. Completely frozen noodle strips are thawed in water atmosphere kept to 15-18 deg.C and dried to provide the objective instant noodle. |
