Flavored dry noodles and method therefor

A method for making flavored dry noodles includes providing basic noodles at a speed of 199-211cm/sec, spraying water on the basic noodles at a speed of 1-2 L/min, steaming the sprayed basic noodles, cooling the steamed basic noodles to below 40 DEG C, coating a sauce on the cooled basic noodles at...

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Bibliographische Detailangaben
Hauptverfasser:	KUO, CHING-JU, LEE, LUNGIH, CHOU, ROU-FONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for making flavored dry noodles includes providing basic noodles at a speed of 199-211cm/sec, spraying water on the basic noodles at a speed of 1-2 L/min, steaming the sprayed basic noodles, cooling the steamed basic noodles to below 40 DEG C, coating a sauce on the cooled basic noodles at a speed of 40-50 L/min, and frying the coated basic noodles to form the flavored dry noodles. Accordingly, the method for making flavored dry noodles can maintain a good flavor of the flavored dry noodles and reduce the burnt products produced during the making process.