THE MANUFACTURING amp; PACKAGING METHODS FOR EASY ISOLATION amp; SAFEKEEPING PROPERTY OF DRIED CHINESE NOODLES

摘要

A method of manufacturing Chinese noodles for convenient separation of noodle strips and easy storage of Chinese noodles by aging precooked Chinese noodles two times at room temperature and at low temperature is provided, which improves convenience of separating noodle strips and cooking Chinese noodles and prevents debris generation. Precooked Chinese noodles using sweet potato starch as a main ingredient are aged at 0 to 10deg.C for 12 to 24hr in the first step and at -10 to -20deg.C for 12 to 24hr in the second step, dried to a moisture content of less than 15% and cut into 10 to 24cm in length. The cut Chinese noodles are packed into a pouch.