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Cooking Noodles

发布时间:2014/6/28 11:30:34
Cooking Noodles

Cooking processes include parboiling, boiling, and
steaming. Chinese wet noodles are usually parboiled for 45-90 seconds to
achieve 80- 90%  gelatinization in starch. The noodles are then coated
with 1-2% edible vegetable oil to prevent the strands from sticking together.
Parboiled noodles have an extended  shelf-life (2-3 days) and high weight
gain (60-70%). They are quickly re-cooked by boiling or stir-frying prior to
consumption. Japanese  udon noodles are boiled for 10-15 minutes, rinsed
and cooled in running water, steeped in dilute acidic water before packing, and
further steamed for more than 30 seconds in a pressurized steamer. This type of
noodle usually has a  shelf-life of 6 months to one year. It is also
called longevity noodle. Several steps can be taken to assure optimal cooking:
(a) the weight of cooking water is at least 10 times that of the uncooked
noodles, (b) the size of the boiling pot is properly chosen, (c) the pH of the
boiling water is 5.5-6.0, (d) the cooking time is precisely controlled to give
optimal results to the product, and (e) the cooking water temperature is carefully
maintained at 98-100  C throughout the boiling process. In making instant
noodles, the wavy noodle-strands are conveyed to a steamer to cook the noodles.
As mentioned earlier, the purpose of steaming is to gelatinize the starch and
fix the noodle waves. The steaming time varies according to noodle size, but
can be determined by squeezing a noodle strand between two clear glass plates.
If the white noodle core disappears, the noodles are well cooked. Steam
temperature, steam pressure, and steaming time are key process factors
affecting the product quality.