FIELD: food industry.
SUBSTANCE: method involves steaming uncooked noodles for 5-50 seconds by way of having the noodles strings surface immediately exposed to a superheated steam flow with a temperature equal to 125 - 220°C. Steamed noodles are moistened with water. Moistened noodles are repeatedly steamed for 5 - 50 seconds and dried.
EFFECT: invention allows to produce instant noodles with a texture similar to that of fresh noodles.
5 cl, 4 tbl, 7 ex
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