Preparation method of frozen noodles added with food microemulsion

The invention relates to a preparation method of frozen noodles added with food microemulsion. The preparation method is characterized by comprising the following steps of: weighing 100g of flour, 30g of distilled water, 1g of iodized salt, 0.1g of sodium carbonate decahydrate and 0.3g of microemulsion, and stirring for 12min; pouring made dough into a clean self-sealing bag, and standing and curing for 20min; pressing cured dough into flour tapes by a noodle press, and continuously rolling three time to finally obtain flour tapes with the thickness of 1.1mm; afterwards cutting the flour tapes into wide noodles with the width of 3.4mm through a noodle cutting machine, and picking out incomplete noodles; steaming the prepared uncooked noodles for later use in a steamer for 6min, then boiling the noodles in boiling water until white lines in the centers of the noodles just disappear, quickly fishing out the noodles by using a colander, cooling the noodles with distilled water for 30s, draining and putting the c