METHOD FOR THAWING AND HEAT-TREATING FROZEN NOODLES

摘要

PURPOSE:To thaw and heat frozen noodles in just a state of texture close to that of intact pregelatinized noodles before freezing in a short time without uneven thawing, by jetting and bringing steam at a specific temperature into contact with frozen noodles. CONSTITUTION:Steam at 101-125 deg.C, preferably 103-118 deg.C under 1.1-2.0kg/cm2 absolute pressure is jettd and brought into contact with frozen noodles, such as wheat vermicelli, buckwheat vermicelli, Chinese noodles, macaronis, spaghettis or 'SUITON' (lumps of wheat flour dough boiled with vegetables in clear soup or MISO soup) to carry out thawing and heat-treatment of the frozen noodles.