2段階油揚げによる油揚げ麺の製造方法

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专利权人:

日清食品ホールディングス株式会社

发明人:

荻野 悠馬,西田 晴樹,安部 秀昭,小松 雅史,田中 充

申请号：

JP2014232371

公开号：

JP6419541B2

申请日:

2014.11.17

申请国别(地区):

JP

年份:

2018

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a method for improving a noodle quality in fried noodles without using an additive, in more details, a method for improving texture of noodles and suppressing elongation with hot water.SOLUTION: Pregelatinized noodle strings are fried for 1-30 seconds, and the noodle strings are once pulled up from frying followed by resuming frying so as to make noodle texture excellent and suppress elongation with hot water.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT

来源网站：

中国工程科技知识中心

来源网址：

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