| 摘要 |
PURPOSE:To prepare fresh noodles having improved qualities such as palatability, preservability, etc., by irradiating fresh noodles with far infrared radiation to lower the water content at the surface layer of the noodle, leaving the noodle in a normal temperature atmosphere to make the average water-content of the noodle below a specific level, and packing the noodles. CONSTITUTION:Fresh noodles are irradiated with far infrared radiation (preferably 2-100mu wavelength), and left in a normal temperature atmosphere to lower the average water-content of the noodles to <=28%. The treated noodles are packaged to obtain the objective fresh noodles having improved qualities. |
