A processing method to make low oil content noodles and other foods produced by the same

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专利权人:

Toroz Pte. Ltd.

发明人:

Cheetham, Peter,Langwallner, Christoph,Tey, Shiang Chuing,Langwallner, Margit,Tan, Wen Jue Amelia

申请号：

AU2016343874

公开号：

AU2016343874A1

申请日:

2016.10.28

申请国别(地区):

AU

年份:

2018

代理人:

摘要：

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100°C or above.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/