PREPARATION OF CHINESE VERMICELLI THERMALLY STERILIZED UNDER PRESSURE

摘要

PURPOSE: To prepare Chinese vermicelli having high chewability and resistant to browning by preparing noodle strings from Chinese noodle dough derived from a raw material containing wheat flour and KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle), boiling and cooling the strings, immersing in an aqueous solution of an organic acid, adjusting the pH of the noodle and thermally sterilizing under pressure. ;CONSTITUTION: A raw material containing wheat flour and KANSUI of an amount to get a dough having pH of ≥8.0 is kneaded and vermicelli strings are prepared by using the obtained dough. The strings are boiled at ≥90°C for ≥30sec, cooled, immersed in a 0.1-2.0% aqueous solution of an organic acid at ≤45°C) for 15sec to 1min to adjust the pH to 6.4-7.8, optionally coated with oil and fat and/or emulsion liquid, filled in e.g. a retort pouch made of polypropylene and thermally sterilized under pressure at 121°C under a condition of F₀≥10.;COPYRIGHT: (C)1993,JPO&Japio