| 摘要 |
PURPOSE:To obtain instant noodles having high viscoelasticity and smooth and improved sense of eating, by boiling or steaming uncooked noodles, cooling the resultant noodles and frying in oil or drying in hot air. CONSTITUTION:Uncooked noodles prepared by a conventional method are boiled or steamed, cooled to <=15 deg.C, preferably <=7 deg.C and then fried in oil or dried in hot air to give the aimed instant noodles. |
