| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for prolonging the relishing period of raw Chinese noodles without lowering palatability and damaging flavor by a method to prevent putrifiation of the noodle inhibit a because the Chinese noodle is made by kneading wheat flour with a brine as an alkaline aqueous solution and thus has peculiar flavor and palatability, but is a raw state even becoming in a product and it is easily putrefied. SOLUTION: This quality improving method for raw noodles is composed of using a powder containing baked calcium and adhering it on the surface of raw noodles, and addition to the baked calcium, a hardly water-soluble organic acid or an organic acid covered with an oil and fat which is hardly water-soluble and easily soluble in hot water may be contained. |
