| 摘要 |
PURPOSE:To obtain the titled product, by using half-cooked noodles with a specific value or below of moisture content prepared by heating uncooked noodles for a short time, having excellent storability and convenience for transporting as well as selling and readily edible when having a desire to eat noodles. CONSTITUTION:Uncooked noodles are initially heat-treated for a short time, preferably 10sec-2min to give half-cooked noodles with <=58% moisture content. Normal materials for 'ODAMAKIMUSHI' (pot-steamed hotchpotch prepared by pouring hen's egg containing boiled fish paste, etc., on noodles in a pot and steaming the above-mentioned materials) are added to the above-mentioned half-cooked noodles and cooked to afford the aimed product. The uncooked noodles which are raw materials are preferably obtained by adding 15-55wt.% egg white to wheat flour, kneading the blend and preparing the noodles there from. |
