METHOD FOR PREPARING INSTANT FRIED NOODLES Russian patent published in 2000 - IPC

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