The invention discloses a dry-
steaming method for producing fine dried noodles which have good
palatability, storage stability and low risk of storage pests. The invention is characterized in that the method comprises the following steps: dry-
steaming, cooling and curing; the
water content of the fine dried noodle product is less than or equal to 14.5%; the color and appearance are not changed; the fine dried noodles are straight, and free of
sour taste, fragileness and being sticky; the
hardness of the fine dried noodles is increased; the maximum load in texture index detection is increased by 10% to 200% as compared with the control group; the
wheat gluten network structure is compact; the elasticity and
toughness of the fine dried noodles are enhanced; the cooking
loss rate is reduced by 0.5 percentage points to 1.5 percentage points as compared with the control group; and the fine dried noodles are good in
palatability, boiling resistance and storage stability and have good eatingquality, cooking property and commodity effect. The method is scientific, reasonable, simple, feasible and suitable for industrial application. With the unconventional thinking, the cooked fine driednoodles are subjected to high-temperature dry-
steaming treatment, so as to improve the quality of fine dried noodles, particularly improve the
hardness and
toughness of fine dried noodles, achieve the sterilization and
pest control effects, increase the
shelf life of fine dried noodle products, and overcome the quality problems that the fine dried noodles are fragile and have bad
mouthfeel when directly dried at a high temperature.