Patent ID: 6187357
Filing Date: 2001-02-13
Classification: A23L

Abstract:
A process for manufacturing a full moisture shelf stable noodle product comprising the steps of:preparing a homogeneous dough having a dry matter content from between about 60% to about 70% by weight of the dough by adding water to the dry matter and kneading the mixture into the dough;sheeting and laminating the dough into a laminate;slitting the laminate into noodles;blanching the noodles, wherein the blanching step is conducted at a temperature between about 95.degree. C. to about 100.degree. C. and for a time between about 1 min to about 10 min while steaming with steam at a temperature from about 98.degree. C. to about 100.degree. C.;cutting and portioning noodles; andpackaging and pasteurizing the cut and portioned noodles.