The invention discloses a
processing method of oil-fried Udon noodles. The
processing method of the oil-fried Udon noodles comprises the following steps of uniformly dissolving edible salt, compound phosphates, an emulsifier, a
thickening agent and water-soluble soybean polysaccharides in weakly alkaline
soft water so as to obtain water used for making dough; adding the water used for making doughinto edible flour, and carrying out vacuum stirring so as to make dough; performing 1-time compounding on the dough by utilizing a composite rolling
machine so as to obtain a dough band, and performing curing treatment on the dough band; rolling the dough band by using a rolling
machine so as to obtain dough sheet;
cutting the dough sheet into stripes by using a cutter, and carrying out preliminary shaping by performing
knurling by using a baffle so as to obtain noodles; sending the shaped dough noodles into a staged
steaming box via a
conveyor belt; stretching the steamed noodles, carrying out quantitative
cutting, and carrying out oil-frying in a pan so as to carry out
dewatering, and thus, oil-fried noodle blocks are prepared. The noodles are oil-fried by adopting two-stage oil-frying,wherein the first stage is low-temperature frying and the second stage is high-temperature frying. By optimizing
raw material formula and
processing method, the oil-fried Udon noodles prepared according to the processing method are chewy, soft and smooth in taste, as well as good in tenacity. And thus, a new idea and direction of noodle product industry is provided. The oil-fried Udon noodles andthe processing method thereof have wide market prospects and market benefits.