FIELD: food-processing industry. SUBSTANCE: method involves mixing wheat flour with water and other components normally used for preparing noodle dough; rolling noodle dough to produce dough sheets; cutting dough sheets into longitudinal noodle strips; treating noodle strips with steam for starch gelatinization; cutting noodle strips and forming steam-treated noodles into briquettes; drying formed noodle briquettes for 10 min at temperature of 85-110 C till moisture content reaches 15-30% by weight of briquette; frying dried noodles in oil. EFFECT: increased efficiency, reduced oil consumption by decreased absorption of oil by noodles and increased organoleptical properties. 15 cl
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PREPARING INSTANT FRIED NOODLE | 1996 |
|
RU2152735C2 |
METHOD OF PRODUCING FAST-COOK RICE NOODLES | 1996 |
|
RU2170031C2 |
METHOD FOR OBTAINING DOUGH AND BAKERY PRODUCT | 1997 |
|
RU2183062C2 |
METHOD OF PREPARING GLASSY QUICK-COOKING NOODLE | 1996 |
|
RU2153266C2 |
METHOD AND DEVICE FOR PRODUCTION OF CEREAL FLAKES | 1990 |
|
RU2014786C1 |
METHOD FOR PRODUCING BREAD CRUMB FOR FOOD PRODUCT CRUMBING | 1994 |
|
RU2109463C1 |
METHOD FOR PREPARING INSTANT MACARONI PRODUCT AND METHOD FOR PRODUCING STERILIZED MACARONI | 1995 |
|
RU2119759C1 |
METHOD FOR PRODUCING OIL-FRIED INSTANT NOODLES | 2019 |
|
RU2805676C2 |
METHOD FOR OBTAINING RAPIDLY REHYDRATED FOOD PRODUCT | 1994 |
|
RU2138967C1 |
METHOD FOR PRODUCING OF NOODLES SEASONED WITH FLAVOR COMPONENTS | 1999 |
|
RU2222222C2 |
Authors
Dates
2000-02-27—Published
1995-02-06—Filed