| 摘要 |
PURPOSE:To enable reconstitution with hot water in an ultrashort time, by dipping boiled noodles in a dilute saline solution in a short time, freezing the noodles so as to provide >=3hr passed from 0 deg.C to -5 deg.C material temperature and vacuum freeze-drying the noodles. CONSTITUTION:Uncooked noodles are dipped in hot water, directly discharged into flowing water, quick-cooled and then drained. The resultant noodles are subsequently dipped in a dilute saline solution and drained to provide noodles without losing firmness thereof by boiling. The noodles are then slowly frozen in an air blast type refrigerator so as to provide about 13hr time passed from 0 deg.C--5 deg.C material temperature, then taken out and vacuum freeze-dried. The resultant noodles are subsequently placed in a cup and hot water is poured thereon to enable reconstitution for about 1min in the case of Japanese style buckwheat vermicelli and about <=2min in the case of wheat vermicelli. |
