| 摘要 |
PURPOSE:To maintain the water-content gradient in a noodle to the state at the end of the boiling, for a long period, by fixing the water-content gradient in the noodle instantaneously, and freezing the noodle. CONSTITUTION:Noodles are boiled with a heating kettle to the edible state, and immediately immersed into chilled water of about 0 deg.C to lower the temperature of the noodle quickly and fix the water-content gradient in the noodle to the state at the end of boiling. Thereafter, the noodles are frozen with chilled air. |
