A catering wet noodle with good foam resistance and soft taste and a preparation method thereof

Abstract

The application discloses a kind of catering wet noodles with good bubble resistance and soft and elastic taste and a preparation method thereof, and belongs to the technical field of food processing.The catering wet noodles include wheat flour 100-1000 parts by weight, water 10-400 parts by weight and egg liquid 10-200 parts by weight.The wheat flour is mixed, first proofed, first calendered, second proofed, second calendered and cut into strips to form the catering wet noodles.Compared with the prior art, the application has the following advantages: the catering wet noodles are simple to make, and no food additives are added, which is consistent with the current trend of green and natural, clean label consumption;the gluten network structure of the catering wet noodles is compact, and the noodles can still maintain good taste quality and bubble resistance after long time soaking;the catering wet noodles have soft and elastic taste, firm and smooth texture and rich nutrition, and the noodles are smooth on the surface, the internal structure is stable, and the noodles are not easy to break and the soup is clear.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a wet noodle dish with good foam resistance and a soft and chewy texture, and its preparation method. Background Technology

[0002] Fresh noodles, as a traditional food, are highly favored for their high moisture content, fresh taste, and resemblance to handmade noodles. With the rapid development of the internet-based catering economy and the food delivery industry, cooking fresh noodles into a ready-made noodle dish is gradually becoming a new consumer trend, and the market share of takeaway noodles is constantly expanding. However, during long-term transportation, cooked noodles continuously absorb water, resulting in problems such as surface gelatinization, undercooked core, easy breakage, swelling and deformation, decreased firmness, and loss of elasticity. This seriously affects the consumer's dining experience and greatly limits the long-term development of takeaway noodles.

[0003] Currently, to address the rapid deterioration of the quality and soaking resistance of cooked noodles during prolonged soaking, food additives such as edible alkali, food colloids, phosphates, emulsifiers, and thickeners are added for quality improvement. While food additives can effectively improve the quality and soaking resistance of wet noodles in catering, large amounts of additives can ruin the texture of the noodles themselves. This also contradicts the current consumer trend towards clean labels and natural, healthy products, leaving companies in a dilemma: using safe but "unfriendly" additives, and consumers worrying about safety issues due to the long list of unfamiliar chemical names in the ingredient list.

[0004] Therefore, developing a simple, clean, and healthy wet noodle product that can maintain its soft and chewy texture during long-term transportation or soaking and exhibit good soaking resistance at the end consumer level has significant market value and is technically necessary. Summary of the Invention

[0005] [Technical Issues] The technical problem this invention aims to solve is that wet noodles in the catering industry have poor taste, are difficult to maintain quality during the soaking process, and deteriorate too quickly.

[0006] [Technical Solution] To address the aforementioned issues, this invention achieves a significant improvement in the taste, texture, and soaking resistance of wet noodles through the combined regulation of product formulation, dough resting method, and rolling process. The simple and clean formula effectively improves product quality and safety while enriching the nutritional composition of the noodles. No chemical reagents are added or used during the production process, making it a green, environmentally friendly, and safe technology.

[0007] This invention provides a method for preparing wet noodles with good foam resistance and a soft, chewy texture, comprising the following steps: (1) Kneading the dough: Add wheat flour, water and egg liquid in a specific ratio, and then use a dough mixer to stir at a constant speed to form dough flakes for 5-7 minutes; (2) First proofing: Quickly put the dough flakes obtained in step (1) into a self-sealing bag and put it into a constant temperature and humidity chamber for proofing; (3) Initial calendering: The dough flakes obtained in step (2) are evenly spread on the corrugated rollers and calendered 2 to 3 times to form a dough strip with a roller gap of 2.0 to 3.0 mm; (4) Second proofing: Wrap the dough obtained in step (3) into a roll and put it into a self-sealing bag. Proof for a long time in a constant temperature and humidity chamber. (5) Secondary calendering: The dough strip obtained in step (4) is calendered by annular corrugated rollers 8 to 12 times to make the dough strip gradually thinner. Finally, it is calendered by smooth rollers 2 to 3 times to flatten the dough strip. (6) Cutting: Cut the dough strips obtained in step (5) into strips; the cutting blade used is a 1.0~3.0 mm square blade or a 1.25~1.75 mm round blade.

[0008] In one embodiment of the present invention, step (1) includes, by weight, 100-1000 parts wheat flour, 10-400 parts water, and 10-200 parts egg liquid.

[0009] In one embodiment of the present invention, in step (1), the wheat flour is Xiangxue special wheat flour; the water is drinking water; and the egg liquid is whole egg liquid.

[0010] In one embodiment of the present invention, in step (1), the weight ratio of wheat flour, water, and egg liquid is 100:17~24.5:10~20; further, after adding wheat flour, water, and egg liquid in the specified ratio, the mixture is stirred in a dough mixer to form uniform and fine dough flakes for 5~7 minutes. The uniform and fine dough flakes increase the contact area between flour particles and water during the subsequent proofing process, facilitating full combination with water.

[0011] In one embodiment of the present invention, in step (2), after step (1), the flour flakes are placed in a constant temperature and humidity chamber with a temperature of 25~30 ℃ and a relative humidity of 75~85% for 25~30 min. This allows the flour particles to come into initial contact with water, and at the same time allows the glutenin and gliadin in the flour to begin to combine with water, forming the basis of the gluten network.

[0012] In one embodiment of the present invention, in step (3), after step (2), the dough flakes are evenly spread on the corrugated roller shaft and rolled 2 to 3 times to form a dough strip, with a rolling roller gap of 2.0 to 3.0 mm.

[0013] In one embodiment of the present invention, in step (4), after step (3), the rolled dough strip is wrapped into a roll and placed in a self-sealing bag, and then proofed in a constant temperature and humidity chamber at a temperature of 4~20 ℃ and a relative humidity of 75~85% for 6~12 h. Through long proofing, the gluten protein is fully hydrated and the disulfide bonds are broken and recombined to form a dense, uniform and extensible three-dimensional network structure.

[0014] In one embodiment of the present invention, in step (5), after step (4), the dough strip that has undergone secondary proofing is rolled 8 to 12 times with a ring-shaped corrugated roller to gradually thin the dough strip, and finally rolled 2 to 3 times in one direction with a smooth roller. The ring-shaped corrugated roller rolling, through multi-directional uniform stretching and rolling, creates a unique microstructure inside the dough strip by creating a concave texture on the roller, thereby improving the elasticity and chewy texture of the noodles. Since the surface of the dough strip has a textured surface after the ring-shaped corrugated roller rolling, the smooth roller is used to roll the dough strip evenly at the end to make its surface smooth.

[0015] In one embodiment of the present invention, in step (5), the annular corrugated roll calendering is to calender the dough strip through a calendering roll with a specific corrugated structure. The newly calendered dough strip rotates in the opposite direction around the roll shaft and overlaps with the dough strip that has not yet been calendered. When the new dough strip and the uncalendered dough strip pass through the corrugated roll shaft together again for calendering, a closed annular dough strip will be formed, and overlapping calendering marks will appear on the dough strip. After the annular dough strip has been calendered for one cycle, it is cut along the overlapping calendering marks to form a new dough strip.

[0016] In one embodiment of the present invention, in step (6), after step (5), the smooth dough strip is uniformly cut into pieces 15-20 cm long. The cutting blade used is a 1.0-3.0 mm square cutter or a 1.25-1.75 mm round cutter; further, a 2.0 mm square cutter or a 1.25 mm round cutter is used.

[0017] This invention provides a type of wet noodle for catering with good foam resistance and a soft and elastic texture, prepared by the method described above.

[0018] This invention provides the application of the above-described wet noodles in noodle product processing.

[0019] [Beneficial Effects] (1) Compared with existing wet noodle production technologies for catering, this invention does not introduce any food additives into the formula. It relies on a clean and simple product formula to improve the quality of wet noodles for catering. While ensuring the taste quality, it also avoids consumers' concerns about additives, which is in line with the current consumption trend of clean labels and natural health. (2) Adding fresh egg liquid can not only significantly enhance the gluten network structure and promote the cross-linking of gluten protein, making the noodles more resistant to boiling and soaking and less prone to breaking, but also the lecithin in the egg yolk can make water, fat and flour combine more evenly and effectively delay starch retrogradation, giving the noodles rich nutritional value and a smooth, chewy, and soft texture; at the same time, eggs are rich in high-quality protein and natural pigments (carotenoids), which can effectively enhance the color of the noodle surface and enrich the nutritional value of the noodles. (3) Long proofing time (6~12 h) allows gluten proteins sufficient time to break and rebuild disulfide bonds, forming a more uniform, more extensible and more flexible three-dimensional network. The network elasticity changes from "tough" to "flexible". At the same time, it allows water to migrate fully into the flour particles, achieving complete hydration at the molecular level. The dough achieves moisture balance inside, thus forming a smooth and uniform surface structure. (4) The ring-type corrugated roller calendering process can effectively promote the soft and elastic texture of noodles in multiple directions through the strong shearing force of the corrugated roller. At the same time, it can solve the problem of excessive hardness of noodles and decreased palatability caused by the addition of egg liquid and long resting time. (5) Overall, this invention achieves a soft and elastic texture and good soaking resistance of wet noodles in catering, without the use of any food additives, through the synergistic effect of multiple factors such as formula, dough resting method and rolling process, while also improving the nutritional value and flavor of wet noodles in catering. Attached Figure Description

[0020] Figure 1 A trend chart showing the effects of different amounts of egg liquid added, different proofing times, and different rolling methods on the hardness of wet noodles in the catering industry.

[0021] Figure 2 A trend chart showing the effects of different amounts of egg liquid added, different proofing times, and different rolling methods on the chewiness of wet noodles in the catering industry.

[0022] Figure 3 The images show the sensory evaluation of the wet noodles obtained in Examples 1-4.

[0023] Figure 4 This is a flow chart of the annular corrugated roll calendering process. Detailed Implementation

[0024] Based on the gaps in existing technologies, the inventors of this invention, through long-term practice and summarization, have proposed the technical solution of this invention. The technical solution, implementation process, and principles of this invention will be further explained below.

[0025] The technical solutions of the present invention are further described in detail below through several embodiments. However, the selected embodiments are only used to illustrate the present invention and do not limit the scope of the present invention. Modifications and substitutions made to the methods, steps, or conditions of the present invention without departing from the spirit and substance of the present invention are all within the scope of the present invention. Unless otherwise specified, the technical means used in the embodiments are conventional means well known to those skilled in the art.

[0026] Optimal cooking time determination method: Accurately weigh 10-20 g of noodles, then place the noodles in 500-1000 mL of boiling distilled water and cook for 15 seconds, removing 1-2 noodles and rinsing them in cold water. Cut the noodles with a blade and observe the white core in the center of the cross-section, or squeeze the noodles with a glass slide and observe the white core inside the noodle. The optimal cooking time is when the white core just disappears and the overall color becomes uniform. Repeat the above process 2-3 times to confirm the accuracy of the measurement results.

[0027] Method for determining textural properties: Weigh a certain weight of noodles, then place the noodles in 500-1000 mL of boiling distilled water and cook for the optimal cooking time. Remove and drain, rinse with cold water for 15-30 seconds, and blot dry with filter paper. Perform full textural analysis using a TA.XT plus property analyzer. Use a P36 / R probe to test the noodle hardness and chewiness. The speed before, during, and after the test is 1.0 mm / s, the trigger force is 5 g, and the compressibility deformation is 75%.

[0028] Quality deterioration test during noodle soaking: Take 30 noodles, then put them into 1000 mL of boiling distilled water and cook for the optimal cooking time. Remove the noodles and transfer them to a 60 ℃ water bath. Soak for 0, 10, 20, and 30 min respectively. After soaking for different times, quickly remove the noodles, rinse with running cold water for 15-30 s, and blot dry with filter paper. Perform full texture analysis using a TA.XT plus physical property analyzer. Divide each noodle into three equal parts and lay them flat on the test platform. Use a P36 / R probe for full texture analysis to characterize the quality deterioration of wet noodles during soaking. The initial speed was 1.0 mm / s, the speed during the test was 1.0 mm / s, and the speed after the test was 1.0 mm / s. The trigger force was 5 g, and the compressive deformation was 75%.

[0029] Soaking resistance characterization method: A minimum acceptable hardness value of 3000 g was set for the noodles through textural quality deterioration tests and sensory tests. Based on the textural test data, a fitting analysis was performed to predict the soaking time required for the noodle hardness value to decrease to 3000 g, thus characterizing the noodle's soaking resistance. The fitting formula is a first-order exponential formula: y=Ae x (1) Hardness decay rate: The ratio of the initial hardness value and the hardness after different soaking times to the initial hardness, expressed as a percentage.

[0030] Chewiness attenuation rate: The ratio of the difference between initial chewiness and chewiness at different soaking times to initial chewiness, expressed as a percentage.

[0031] Sensory testing: A certain weight of noodles was weighed and placed in 1000 mL of boiling distilled water. After cooking for the optimal steaming time, the noodles were drained and transferred to a water bath at a constant temperature of 60 ℃. They were soaked for 15 minutes and then removed for sensory evaluation. The evaluation team consisted of 10 trained evaluators, 5 men and 5 women. The tasting was conducted 2 hours after the meal, and the sensory evaluation criteria for the wet noodles were as shown in Table 1. Table 1. Sensory evaluation criteria for wet noodles in catering

[0032] Example 1 By weight, 1000 parts wheat flour, 245 parts water, and 100 parts fresh egg liquid were mixed using a dough mixer for 5 minutes. The resulting dough flakes were then rested in a constant temperature and humidity chamber at 20°C and 80% relative humidity for 30 minutes. The dough was then rolled three times at a 2.0 mm depth. The rolled dough was then rolled into a roll and placed in a resealable bag, and rested again in a constant temperature and humidity chamber at 4°C and 80% relative humidity for 12 hours. The rested dough was then rolled twice with a corrugated roller at 1.8 mm, 1.6 mm, 1.4 mm, 1.2 mm, and 1.0 mm depths, followed by one unidirectional roll. Finally, it was rolled twice with a smooth roller in a unidirectional direction to flatten the dough. Cut the smooth dough strips evenly into 15-20 cm long pieces using a 2.0 mm square cutter or a 1.25 mm round cutter.

[0033] Example 2 By weight, 1000 parts wheat flour, 170 parts water, and 200 parts fresh egg liquid are mixed using a dough mixer for 5 minutes. The resulting dough flakes are then rested in a constant temperature and humidity chamber at 25°C and 80% relative humidity for 30 minutes. The dough is then rolled three times at a 2.0 mm depth. The rolled dough is then rolled into a roll, placed in a resealable bag, and rested again in a constant temperature and humidity chamber at 20°C and 80% relative humidity for 6 hours. The rested dough is then rolled twice with a corrugated roller at 1.8 mm, 1.6 mm, 1.4 mm, 1.2 mm, and 1.0 mm depths, followed by one unidirectional roll. Finally, it is rolled twice unidirectionally with a smooth roller to flatten the dough. The smooth dough is then evenly cut into 15-20 cm long strips using a 2.0 mm square cutter or a 1.25 mm round cutter.

[0034] Example 3 By weight, 1000 parts wheat flour, 245 parts water, and 100 parts fresh egg liquid were mixed using a dough mixer for 5 minutes. The resulting dough flakes were then rested in a constant temperature and humidity chamber at 25°C and 80% relative humidity for 30 minutes. After rolling, the dough was rolled three times at a 2.0 mm depth, then rolled into a roll and placed in a resealable bag. It was then rested again in a constant temperature and humidity chamber at 4°C and 80% relative humidity for 8 hours. The dough was then rolled twice with a corrugated roller at 1.8 mm, 1.6 mm, 1.4 mm, 1.2 mm, and 1.0 mm depths, followed by one unidirectional rolling. Finally, it was rolled twice unidirectionally with a smooth roller to flatten the dough. The smooth dough was then evenly cut into 15-20 cm long strips using a 2.0 mm square cutter or a 1.25 mm round cutter.

[0035] Example 4 By weight, 1000 parts wheat flour, 207.5 parts water, and 150 parts fresh egg liquid were mixed using a dough mixer for 5 minutes. The resulting dough flakes were then rested in a constant temperature and humidity chamber at 25°C and 80% relative humidity for 30 minutes. After rolling, the dough was rolled three times at a 2.0 mm depth, then rolled into a roll and placed in a resealable bag. It was then placed again in a constant temperature and humidity chamber at 10°C and 80% relative humidity for 10 hours. The dough was then rolled twice with a corrugated roller at 1.8 mm, 1.6 mm, 1.4 mm, 1.2 mm, and 1.0 mm depths, followed by one unidirectional rolling. Finally, it was rolled twice unidirectionally with a smooth roller to flatten the dough. The smooth dough was then evenly cut into 15-20 cm long strips using a 2.0 mm square cutter or a 1.25 mm round cutter.

[0036] Comparative Example 1 Referring to Example 1, the difference is that fresh egg liquid was not added to the formula, and wheat flour and water were added in a ratio of 100:32; at the same time, the proofing process only involves the initial proofing, and the rest of the preparation methods for wet noodles are the same as in Example 1.

[0037] Comparative Example 2 Referring to Example 1, the difference is that fresh egg liquid was not added to the formula, and wheat flour and water were added in a ratio of 100:32; at the same time, the proofing process only involves the initial proofing, and the rolling process involves two compound rollings and one unidirectional rolling at smooth rollers at 1.8 mm, 1.6 mm, 1.4 mm, 1.2 mm, and 1.0 mm respectively. The rest of the preparation methods for wet noodles are the same as in Example 1.

[0038] Comparative Example 3 Referring to Example 1, the difference is that fresh egg liquid was not added to the formula, and wheat flour and water were added in a ratio of 100:32. The rest of the preparation method for wet noodles is the same as in Example 1.

[0039] Comparative Example 4 Referring to Example 1, the difference is that the second proofing temperature is 20°C and the second proofing time is 30 min, while the rest of the preparation method for wet noodles is the same as in Example 1.

[0040] Comparative Example 5 Referring to Example 1, the difference is that the calendering equipment for the secondary calendering uses a smooth roller, and wheat flour and water are added in a ratio of 100:32. The rest of the preparation methods for wet noodles are the same as in Example 1.

[0041] Comparative Example 6 Referring to Example 1, the difference is that a second proofing is not performed; the rest of the preparation methods for wet noodles are the same as in Example 1.

[0042] The decay rates of the textural properties of wet noodles obtained in Examples 1-4 and Comparative Examples 1-6 are shown in Table 2-3. The deterioration time of the hardness of the obtained wet noodles is shown in Table 4. The sensory evaluation results of the wet noodle example for catering are shown in Table 5.

[0043] Table 2. Hardness decay rate of wet noodles obtained in the examples and comparative examples

[0044] Note: Each group of parallel tests should be repeated 8-10 times.

[0045] Table 3. Chewability attenuation rate of wet noodles obtained in the examples and comparative examples

[0046] Note: Each group of parallel tests should be repeated 8-10 times.

[0047] The soaking time for the wet noodles obtained in each embodiment and comparative example to deteriorate to the minimum acceptable hardness is shown in Table 4.

[0048] Table 4. Soaking time for wet noodles to deteriorate to minimum acceptable hardness as obtained from the examples and comparative examples.

[0049] Note: The minimum acceptable hardness value is 3000 g.

[0050] The sensory evaluation results of the wet noodles obtained from each embodiment are shown in Table 5.

[0051] Table 5. Sensory rating table for wet noodles obtained in the example.

[0052] Effect Analysis: Based on the data from Examples 1-4, Comparative Examples 1-6, and Tables 2-5, it can be concluded that different rolling processes, different proofing methods, and different amounts of egg liquid added all have a significant impact on the quality of wet noodles in catering.

[0053] As can be seen from Examples 1, 4, and 6, prolonged dough resting effectively improves the texture and quality characteristics of noodles, significantly enhancing their hardness and chewiness. This is because prolonged resting allows the dough more time for hydration, promoting the formation of a more uniform and compact gluten protein network, resulting in a chewy and smooth texture. Simultaneously, it reduces starch precipitation and gelatinization during cooking, preventing the broth from becoming cloudy. Furthermore, Examples 1 and 3 show that different resting temperatures and times also significantly affect noodle quality.

[0054] Examples 1 and 5 demonstrate that corrugated roller calendering effectively improves the texture and quality of noodles compared to smooth roller calendering. This is because the unique corrugated structure of the annular corrugated roller calendering generates a strong longitudinal shear force on the dough. This force more effectively breaks the disulfide bonds and non-covalent bonds of protein molecules, allowing them to fully extend and oriented along the length (longitudinal direction) of the noodles. This longitudinal structure significantly enhances the tensile strength of the noodles along their length, making them more resistant to overcooking and less prone to breakage. This results in noodles exhibiting excellent elasticity and chewiness, with a more springy texture. The annular corrugated roller calendering process produces continuous and uniform calendering, without joints or wrinkles, and with consistent dough density. This effectively reduces the excessive hardness of noodles caused by the addition of egg liquid, making the noodles softer and more elastic. Simultaneously, it effectively improves the noodles' resistance to soaking and overcooking, slowing down the rate of decrease in noodle hardness and chewiness.

[0055] Based on Examples 1, 2, and 4, as well as Comparative Examples 1-3, it can be concluded that adding egg liquid can significantly improve the texture and soaking resistance of noodles. With the increase of egg liquid addition, the hardness, chewiness, and soaking resistance of noodles are significantly improved, making the noodles smooth, delicate, soft, and chewy, while also enhancing the nutritional value of the noodles themselves. This is because the protein and lecithin-encapsulated fat particles in the egg liquid can effectively encapsulate starch particles, delaying the absorption, expansion, and gelatinization of starch particles during the cooking process. At the same time, since the egg liquid itself contains a rich protein composition, the egg protein competes with the starch particles for water absorption during heating. The gel formed after heating and denaturation has good thermal stability and can maintain the structure in the noodles, thereby supporting the overall framework. Even if the starch is partially gelatinized, the noodles are not prone to collapsing.

[0056] Combining Examples 1-4 and Comparative Examples 1-6, different processes, resting times, and egg liquid addition amounts were compared to create a type of wet noodle with good foam resistance and a soft, chewy texture. Comparing the examples with the comparative examples, the texture and foam resistance of the examples showed significant improvements. Comparing Examples 1 and 3, Tables 2-4 show that Example 1, while having a softer, chewier texture, better slowed down the rate of noodle quality deterioration and improved foam resistance. However, comparing Examples 1, 2, and 4, it was found that adding egg liquid improved the noodle firmness and chewiness. But Tables 2 and 3 showed that the firmness and chewiness were too high, resulting in an overly hard texture and poor palatability. Furthermore, Table 5 showed that during sensory testing, the noodles of Examples 2 and 4 had a strong eggy smell, severely affecting the sensory flavor and ultimately leading to poor taste and texture.

[0057] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing wet noodles with good foam resistance and a soft, chewy texture, characterized in that, Includes the following steps: (1) Kneading the dough: Add wheat flour, water and egg liquid in proportion and stir to form dough flakes; (2) First proofing: Place the dough obtained in step (1) into a constant temperature and humidity chamber for the first proofing; (3) Initial calendering: The dough flakes obtained in step (2) are evenly spread on the corrugated rollers and calendered to form a dough strip; (4) Second proofing: The dough obtained in step (3) is proofed for a long time in a constant temperature and humidity chamber; (5) Secondary calendering: The dough strip obtained in step (4) is calendered by a ring corrugated roller to make the dough strip gradually thinner. Finally, it is calendered by a smooth roller to flatten the dough strip. Finally, the dough strip is cut into strips.

2. The method according to claim 1, characterized in that, In step (1), by weight, it includes 100-1000 parts wheat flour, 10-400 parts water, and 10-200 parts egg liquid.

3. The method according to claim 1, characterized in that, In step (1), the weight ratio of wheat flour, water and egg liquid is 100:17~24.5:10~20.

4. The method according to claim 1, characterized in that, In step (2), the dough flakes are placed in a constant temperature and humidity chamber with a temperature of 25~30 ℃ and a relative humidity of 75~85% for 25~30 min.

5. The method according to claim 1, characterized in that, In step (4), the rolled dough strip is wrapped into a roll and placed in a self-sealing bag. It is then proofed in a constant temperature and humidity chamber with a temperature of 4~20 ℃ and a relative humidity of 75~85% for 6~12 hours.

6. The method according to claim 1, characterized in that, In step (5), the dough strip that has completed the second proofing is rolled by a ring-shaped corrugated roller 8 to 12 times to make the dough strip gradually thinner, and finally rolled by a smooth roller unidirectionally 2 to 3 times.

7. The method according to claim 1, characterized in that, In step (5), the annular corrugated roll calendering is to calender the dough strip through a calendering roll with a specific corrugated structure. The newly calendered dough strip rotates in the opposite direction around the roll shaft and overlaps with the dough strip that has not yet been calendered. When the new dough strip and the uncalendered dough strip pass through the corrugated roll shaft together again for calendering, a closed annular dough strip will be formed, and overlapping calendering marks will appear on the dough strip. After the annular dough strip has been calendered for one cycle, it is cut along the overlapping calendering marks to form a new dough strip.

8. The method according to claim 1, characterized in that, In step (5), the dough strip is evenly cut into pieces 15-20 cm long. The cutting knife used is a 1.0-3.0 mm square knife or a 1.25-1.75 mm round knife.

9. The wet noodles for catering with good foam resistance and soft and elastic texture prepared by the method according to any one of claims 1 to 8.

10. The application of the wet noodles of claim 9 in the processing of noodle products.

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