JPS5771372A - Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle - Google Patents

Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle

Info

Publication number
JPS5771372A
JPS5771372A JP55147082A JP14708280A JPS5771372A JP S5771372 A JPS5771372 A JP S5771372A JP 55147082 A JP55147082 A JP 55147082A JP 14708280 A JP14708280 A JP 14708280A JP S5771372 A JPS5771372 A JP S5771372A
Authority
JP
Japan
Prior art keywords
noodles
frozen noodle
frozen
thawing
excellent palatability
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP55147082A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0316104B2 (enExample
Inventor
Hisashi Nagai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HOSHINO BUSSAN KK
Original Assignee
HOSHINO BUSSAN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HOSHINO BUSSAN KK filed Critical HOSHINO BUSSAN KK
Priority to JP55147082A priority Critical patent/JPS5771372A/ja
Publication of JPS5771372A publication Critical patent/JPS5771372A/ja
Publication of JPH0316104B2 publication Critical patent/JPH0316104B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)
JP55147082A 1980-10-21 1980-10-21 Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle Granted JPS5771372A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55147082A JPS5771372A (en) 1980-10-21 1980-10-21 Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55147082A JPS5771372A (en) 1980-10-21 1980-10-21 Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP63267289A Division JPH01257438A (ja) 1988-10-25 1988-10-25 冷凍麺の解凍および茹上げ方法

Publications (2)

Publication Number Publication Date
JPS5771372A true JPS5771372A (en) 1982-05-04
JPH0316104B2 JPH0316104B2 (enExample) 1991-03-04

Family

ID=15422056

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55147082A Granted JPS5771372A (en) 1980-10-21 1980-10-21 Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle

Country Status (1)

Country Link
JP (1) JPS5771372A (enExample)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62155057A (ja) * 1985-12-28 1987-07-10 Hiyouon:Kk 茹麺類の製造方法
WO2017119507A1 (ja) * 2016-01-06 2017-07-13 日清食品ホールディングス株式会社 冷凍麺の製造方法
KR20230073116A (ko) * 2021-11-18 2023-05-25 한국식품연구원 급속냉동 공정을 통해 품질이 개선된 당면의 제조방법 및 이에 따라 제조된 당면

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS48103750A (enExample) * 1972-04-12 1973-12-26
JPS5359050A (en) * 1976-11-10 1978-05-27 Shinkiyou Shiyokuhin Yuugen Preserving method of noodles

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS48103750A (enExample) * 1972-04-12 1973-12-26
JPS5359050A (en) * 1976-11-10 1978-05-27 Shinkiyou Shiyokuhin Yuugen Preserving method of noodles

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62155057A (ja) * 1985-12-28 1987-07-10 Hiyouon:Kk 茹麺類の製造方法
WO2017119507A1 (ja) * 2016-01-06 2017-07-13 日清食品ホールディングス株式会社 冷凍麺の製造方法
JP2017121194A (ja) * 2016-01-06 2017-07-13 日清食品ホールディングス株式会社 冷凍麺の製造方法
KR20230073116A (ko) * 2021-11-18 2023-05-25 한국식품연구원 급속냉동 공정을 통해 품질이 개선된 당면의 제조방법 및 이에 따라 제조된 당면

Also Published As

Publication number Publication date
JPH0316104B2 (enExample) 1991-03-04

Similar Documents

Publication Publication Date Title
JPS5771372A (en) Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle
JPS5627836A (en) Cooking oven
ES2165982T3 (es) Procedimiento de coccion de un alimento tal como un foie gras entero o un pescado, y equipo para la realizacion de este procedimiento.
JPS5692750A (en) Preparation of frozen noodle
JPS5529965A (en) Rapid low-temperature and optimum-humidity thawing room
JPS56134958A (en) Preparation of frozen potato
JPS5685244A (en) Preparation of half-fermented or fermented green tea
JPS55114265A (en) Microwave heating method of frozen food
JPS5436660A (en) Defrosting process of frozen material
JPS57159458A (en) Freezing of noodle
Boardman Developing and applying standards at the state level
SE8100096L (sv) Forfarande och anordning vid hantering av livsmedel, i synnerhet bakgods och ferdiglagad mat
JPS51134952A (en) Timer for cooking oven
JPS5315647A (en) Electronic oven
JPS5577864A (en) Method of making cake
JPS5729269A (en) Boiled egg and its preparation
JPS56151488A (en) Unit for thawing frozen product
JPS56127080A (en) Making method of barley water
JPS5226058A (en) Heating cabinet for thawing
JPS5635947A (en) Completely heated and preserved conger eel (anago)
JPS5534076A (en) Method of making rice confection swollen by frying
JPS57181672A (en) Method of making food product from eel back bones
JPS55165763A (en) Method of thawing and boiling frozen noodle
JPS55159750A (en) Taste improvement of frozen beef
JPS56158077A (en) Roasting method of the surface of boiled fish paste