FIELD: food industry.
SUBSTANCE: method of producing frozen noodles comprises the stage of adding the composition comprising at least water, oil or grease and a polysaccharide thickener to cooked noodles, wherein said composition does not contain sodium chloride, and has the viscosity of 30-2000 mPa⋅s at 60°C; and the stage of freezing the noodles to which the composition is added. This composition is designed to prevent the freezing injury while freezing noodles.
EFFECT: invention allows, while using said salt-free composition, to obtain frozen noodles having the appearance, taste and texture not affected by freezing, ie the noodles of higher quality.
18 cl, 6 tbl, 7 ex
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