Method for producing instant noodles
A production method and technology for instant noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of sticky noodles, affecting human health, and long rehydration time, and achieve the effects of good preservation and long rehydration time.
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Embodiment 1
[0014] Process the flour into noodles with a width of 1.25mm and a thickness of 0.6mm, gelatinize, cool, freeze at -5°C for 30 minutes, and dry, cool and pack the frozen noodles.
Embodiment 2
[0016] Process the flour into noodles with a width of 5 mm and a thickness of 0.8 mm, gelatinize, cool, freeze at -10° C. for 50 minutes, and dry, cool, and pack the frozen noodles.
Embodiment 3
[0018] Process the flour into noodles with a width of 7 mm and a thickness of 1 mm, gelatinize, cool, freeze at -30° C. for 40 minutes, dry, cool and pack the frozen noodles.
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