PROBLEM TO BE SOLVED: To provide a frozen Chinese noodle which enhances flavor specific to Chinese noodle having a smell like right after boiled raw noodle such as a sulfur odor and an alkaline smell.SOLUTION: A frozen Chinese noodle comprises a frozen noodle block obtained by freezing pregelatinized noodle lines, and an ice block obtained by freezing brine liquid solution. The brine liquid solution includes at least brine and water. When an ice block contains alkali salt, the alkali salt contained in the ice block is 0.1 to 5 g, preferably 0.2 to 2 g with respect to 100 g of the frozen noodle block. When an ice block contains sulfur, the sulfur contained in the ice block is 0.1 to 5 mg, preferably 0.2 to 2 mg with respect to 100 g of the frozen noodle block.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】生麺を茹でた直後のようなアルカリ臭や硫黄臭を有する、中華麺特有のフレーバーを強化した冷凍中華麺の提供。【解決手段】α化された麺線を凍結させてなる冷凍麺塊と、カン水溶液を凍結させてなる氷塊とからなる冷凍中華麺であって、カン水溶液は、少なくともカン水と、水とを含み、且つ氷塊がアルカリ塩を含む場合には、冷凍麺塊100gに対して、氷塊に含まれるアルカリ塩が0.1~5g、好ましくは0.2~2gであり、氷塊が硫黄分を含む場合において、冷凍麺塊100gに対して、氷塊に含まれる硫黄分が0.1~5mg、好ましくは0.2~2mgである冷凍中華麺。【選択図】なし
