METHOD FOR PRODUCING COOKED CHILLED CHINESE NOODLE

摘要

To provide a method for producing cooked chilled Chinese noodles suppressed in an aging feeling, and excellent in flavor and texture of Chinese noodles.SOLUTION: Cooked chilled Chinese noodles suppressed in an aging feeling of an inner layer while having flavor of Chinese noodles, and excellent in texture can be produced by: making a noodle strip to a triple-layer noodle strip; bringing a mixture of a noodle raw material flour of an external layer noodle strip to 35-60 wt% of wheat flour, 25-50 wt.% of an etherified phosphoric acid crosslinked starch, and 5-15 wt.% of a gluten; making an inner layer noodle strip to a vacuum noodle strip; and bringing a mixture of a noodle raw material flour to 0-20 wt.% of wheat flour, 60-80 wt.% of an etherified phosphoric acid crosslinked starch, and 15-25 wt.% of a gluten.SELECTED DRAWING: None