A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.
申请公布号
GR76776(B)
申请公布日期
1984.09.04
申请号
GR19820169751
申请日期
1982.11.08
申请人
HOUSE FOOD INDUSTRIAL COMPANY LTD
发明人
KO SUGISAWA;FUMIO MATSUI;YOZO YAMAMOTO;RYUSUKE NAKANAGA;NOBUJI TAKEDA;YOSHIMASA FUJII;YOSHITAKA HIRANO