| 摘要 |
PURPOSE:The water content of noodle lines are adjusted in a specific range, after steaming and before frying in oil, to produce oil-fried instant noodle with high restorability and good texture close to raw noodle. CONSTITUTION:The materials for noodle is homogeneously kneaded and made into noodle lines in a customary manner, then steamed to convert the starch into alpha form. Then, the noodle lines are dried with hot air or microwaves to a level of about 7-26%, preferably 10-21% and fried in a customary manner. |
