The invention discloses a
processing method of steamed noodles. The
processing method comprises the following steps: selecting
wheat flour, the
protein content of which is above 13%, putting flour,
purified water and refined salt into a vacuum dough mixer according to the proportion of 100:(45-47):(1-1.3) so as to knead dough, standing the dough at 15-20 DEG C for 60-120 DEG C, then, repetitively rolling the dough on a noodle press for 4-6 times, looping the rolled dough piece to form the dough, standing at 15-20 DEG C for 15-60 min,
cutting into noodles after repetitively rolling on the noodle press to form the dough piece, putting the
cut noodles into boiling water for several seconds, curing the surfaces of the noodles, after taking out and leaching, cooling by rapidly putting into flowing cold water below 10 DEG C, packaging, rapidly freezing the noodles at minus 45 DEG C, directly putting the frozen noodles into a steam box with a hot air
system inside,
steaming for 5-8 min, and then, obtaining cooked noodles. According to the invention, the surfaces of the steamed noodles cannot be adhered; furthermore, the steamed noodles are smooth, tough, chewy, proper in
hardness and good in mouth feel.