The manufacturing methods for minimizing the tangled property of dried Chinese noodles

摘要

PURPOSE: Provided is a manufacturing method for minimizing the tangled property of sweet potato noodles to give a user convenience in cooking. CONSTITUTION: The manufacturing method comprises the steps of: gelatinizing sweet potato noodles then followed by pre-cooling them at 15 to 10 deg.C for 12-24 hours and maturing them; maturing the noodles at -10 to 20 deg.C for 12-24 hours then freezing them; drying the noodles having a size of 60-70 cm to less 15% of water content; cutting the noodle into 10-24 cm; and packing the noodles.