Abstract: The present invention provides a process for producing ready-to-eat chow mein, which browns a mass of fried noodles so as to be able to always constantly and reliably afford elastic feeling and fragrant flavor as if it were baked on a hot iron plate. Floor, starch, salt, water and the like are mixed to make a material. The material is kneaded. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodles. These lines of noodle are converted to ?-state and then molded to a predetermined shape. Thereafter, they are oil fried to make a mass of noodles. The oil fried mass of noodles is baked to brown its surface until the surface of the mass of noodles has a temperature increased up to 150 degrees C. to 240 degrees C.

Abstract: The present invention provides a process for producing ready-to-eat chow mein which can afford such a feeling and fragrant flavor as experienced when we eat the chow mein baked on a hot iron plate. It mixes floor, starch, table salt, water and the like to form a material and kneads the material. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodle. These lines of noodle are converted to ?-state with a steamer. A seasoning liquid of a predetermined concentration is sprayed to these lines of noodle and then are molded into a predetermined shape. Thereafter, they are oil fried to produce a mass of seasoned and fried noodles. This seasoned and oil fried mass of noodles is baked until it has its surface heated up to 150 degrees C. to 240 degrees C. so as to brown it.

Abstract: The present inventions provides a process for producing ready-to-eat gelatin noodle which can inhibit the dissolution during the boiling step as well as the extension and the swell-up after cooking to result in producing ready-to-eat gelatin noodle which makes us feel suitable elasticity and comfortable chewing on eating it and is delicious. This ready-to-eat gelatin noodle is produced from a starting material of mixed starch which consists of potato starch and green-gram starch mixed with each other. A food base material such as carrot powder is kneaded into the mixed starch and 2 to 5 wt % of curdlan is added to the mixed starch containing the food base material. This mixed starch with the food base material contained is kneaded with water and is extruded into boiling water through a die to form lines of noodle. These lines of noodle are boiled with boiling water and then are washed with water to cool them. The thus cooled lines of noodle are frozen in a refrigerator and de-frozen.

Abstract: A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. In the mixed starch consisting of potato starch and mung bean starch, the content of potato starch is in the range of 30 to 70 wt. %. 0.25 to 5 wt. % of curdlan is added to the mixed starch. The resultant mixed starch is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air.