PREPARATION OF FRIED INSTANT NOODLES AND NOODLES PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/162 

FIELD: food industry.

SUBSTANCE: present invention relates to production of fried instant noodles with reduced content of fats and oils. The noodles are produced of dough having pH equal to 7.5-8.5; the dough is prepared by way of kneading salt water, untreated wheat flour, sodium carbonate and/or potassium carbonate in an amount of 0.3-0.6 weight parts of the total quantity of flour, a food acid substance represented by one or more substances selected from among monosodium phosphate, monopotassium phosphate, sodium acid pyrophosphate, an organic acid, acid thickening polysaccharides. The produced dough is rolled, cut or extruded to produce raw noodle strings; then the strings are treated with steam for gelatination, impregnated with a seasoning solution or water. The produced noodle strings are dried by way of frying in oil in a frying mould at a temperature of 130°C-160°C during 120-240 seconds; water content in the strings is reduced to 5% or less.

EFFECT: invention allows to produce fried instant noodles in briquettes with a reduced quantity of fats and oils and without carbonising detriment of noodle strings.

6 cl, 6 tbl, 1 ex