| 摘要 |
PURPOSE:To obtain boiled noodles withstanding preservation for a long period without using a preservative and a colorant and changing the essential taste, flavor and form by boiling noodles, inspecting and selecting the boiled noodles, aseptically washing the noodles with water, instantaneously freezing the noodles, instantaneously sterilizing the frozen noodles under a high pressure and vacuum freeze drying the sterilized noodles. CONSTITUTION:Noodles are boiled, inspected, selected, aseptically washed with water, laid on a belt conveyor 6 of an instantaneous freezer 5, continuously fed at 3-4sec/m, instantaneously frozen, then placed in an instantaneous high- pressure sterilizer 7 and a pressure of 250-300Pa is applied thereto to carry out sterilization. The sterilized boiled noodles 8 are placed in a vacuum freeze dryer 9 and vacuum freeze-dried to afford the objective boiled noodles. |
