| 摘要 |
PURPOSE:To enable the preparation of high-quality forzen Chinese noodles relatively easily even in a small-sized plant, by aging the pastry web or the noodles for a specific time interval determined by the water activity of the pastry and the aging temperature, and freezing the aged pastry, etc. CONSTITUTION:Pastry of Chinese noodles prepared by conventional process is rolled to a thickness of thinner than nearly log (1-Aw)<-10> times the final thickness of the product. The pastry web prepared above, or noodles obtained by slitting the web, are aged under the conditions to satisfy the formula log (1-Aw)<-t.d>>30, wherein (t) is aging temperature ( deg.C) (5<=t<=35), (d) is aging days, and Aw is the water activity of the Chinese noodle pastry (0.87<=Aw<=0.99). After the aging under the above conditions, the pastry web or noodles are optionally boiled, and frozen to obtain the frozen Chinese noodles. |
