| 摘要 |
A instant noodle is prepd. Thus, the mixt. of 70-80 wt.% fish paste, 10-15 wt.% starch, 4-8 wt.% wheat powder and 2-8 wt.% mixt. of salt, condiment, onion powder, ginger powder, egg white etc. are pulverized and fried in edible oil at 170-180 deg.C. The resulting material is formed to noodle-type, put in a case, sterialized with UV light and packed to give the packed noodle (I). 1 wt.% anchovy, 5 wt.% radish and 0.6 wt.% laminaria is mixed with water, boiled for 30 min, remixed with a mixt. of soysauce, condiment and salt, re-boiled for 10 min and packed in the other case (II). The (I) and (II) are packed to obtain the final product. The obtd. instant noodle is preserved for a long time. |
