The present invention generally relates to the field of food technology and more preferably to the production of ice noodles in more hygienic ways by utilizing the means and ways such as pasteurization. Ice noodle is mixture of frozen starch, water and sugar and kinds of flavors with nutrition value and consuming and without oil, it cause happiness and coolness for anyone, especially in warm seasons of the year. As shown in figure 1, at first, the starch mixed with enough water and the starch would baked with indirect heat in 93 temperate by close completely storage. Then mixed transfer to cold water automatic press's and the starch change into same fibre. Moreover, the water and sugar uses for thick syrup. Then pasteurized, special freezers make for this process, become frozen in -18 temperate. At second, the starch fibre and frozen syrup mixed together for 30 minute by automatic machines. At third, the concentrate and crash fruit add to mixed because could mix together again. This stage, special temperate and through determined time which leads to quality and suitable texture. Thus, the ice noodle is ready for packaging. As result, the ice noodle product in different tastes such as: vegetable distillates, pasteurized saffron, pasteurized fruit and mixed with fruit and etc. production process in different shapes also without oil and quality and health benefits.
