| 摘要 |
PURPOSE:To prevent the unnecessary dehydrating action or deterioration and coagulation of proteins, by dipping noodle strips after the steaming step in a dilute alcoholic solution in <=6% concentration, packaging the resultant noodle strips in a synthetic resin film, and heating the packaged noodle strips directly at 85-100 deg.C for 2-5min. CONSTITUTION:Noodle strips (b) steamed in a steaming box 5 are cut to a given length by a rotating cutter 11 and introduced into through a hopper 12 into a water- permeable bucket 14 of a bucket conveyor 13 in the lower as stage an amount for one meal and then dipped in a bacteriostatic bath 15 containing a dilute alcoholic solution. The concentration of the dilute alcoholic solution may be <=6%. This is because the heat sterilization is carried out even after the packaging and sealing. The packaged noodle strips are then introduced into a receiving hopper 16, and a vegetable oil is added to the noodle strips by a downward apparatus for adding the vegetable oil. The resultant noodle strips are then packaged in a synthetic resin film in an amount for one meal by a packaging machine 18, directly introduced into a heating box and heat sterilized at 85-100 deg.C for 20-50min. If the temperature is below 85 deg.C, the sterilization is insufficient. The sterilization time over 50min is considered unnecessary. The steamed noodle strips after the heat sterilization are cooled to give the final product. |
