| 摘要 |
PURPOSE:To produce boiled noodles having retained taste and sense of eating of just boiled noodles, by boiling uncooked noodles containing a blended freezing point adjustor, washing the boiled noodles, quick-cooling the boiled noodles to coat the surface layer thereof with ice and keeping the resultant needles at a low temperature. CONSTITUTION:Uncooked noodles prepared by using an aqueous solution containing a freezing point adjustor, e.g. common salt, ethanol, etc., according to a conventional method are boiled by a conventional method to give boiled noodles, which are then washed with cold water and, as necessary, quick-cooled with liquefied gaseous carbon dioxide or liquefied nitrogen gas to coat the surface layer part thereof with ice and then kept at 0--10 deg.C to form ice films on the surface layer part of the noodles. The resultant noodles are then kept at this temperature. |
