Manufacturing method for instant fried noodles

Abstract

The present invention aims to provide a method for producing instant fried noodles that, despite being fried noodles, have a dense core and a texture similar to fresh noodles. [Solution] A method for producing instant fried noodles with a dense, fresh noodle-like texture is provided by kneading the main ingredient flour and kneading water, making a noodle sheet from the prepared noodle dough, making noodle strands from the prepared noodle sheet, gelatinizing the strands, packing them into a frying container, covering it with a lid, or immersing a portion of the frying container in frying oil for 30 to 80 seconds without a lid to expand the strands, then removing the frying container from the oil surface for 30 to 90 seconds to shrink the strands, and finally immersing at least a portion of the frying container in frying oil again to dry the strands.

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