| 摘要 |
PURPOSE:To facilitate continuation of a process and suppress microbial contamination in the process by forming coating layers of a seasoning on the surface of boiled or steamed noodles without frying and then freezing the noodles. CONSTITUTION:Coating layers of a seasoning are formed on the surfaces of boiled or steamed noodles produced by a conventional method without frying and then frozen. The frozen and seasoned boiled or steamed noodles produced by the above-mentioned method are referred to chow mein, fried noodles and further macaroni, spaghetti and seasoned and boiled or steamed noodles similar thereto, seasoned with tomato, short-necked clam, cod roe, etc., and eaten by trying and cooking. The afore-mentioned seasoning means seasonings represented by soy sauce, sauce, sauce for chow mein, baked vermicelli, napolitaine sauce, etc., and any thereof if used for frying and cooking the boiled or steamed noodles can be used. |
