FIELD: food industry.
SUBSTANCE: method for the frozen noodles production includes the stage of applying the composition containing xanthan gum and having the viscosity of 30 to 2,000 mPa*s at the temperature of 60°C on cooked noodles obtained by heating fresh noodles made by the method of rolling together with water, so that the yield of the cooked noodles is equal to 200 to 250%, with the subsequent cooling by water or air, and the stage of freezing the noodle on which the composition is applied.
EFFECT: invention allows to improve the appearance or the texture of frozen cooked noodles.
18 cl, 5 tbl, 18 ex
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