| 摘要 |
PURPOSE:To enable the long-term preservation of noodles, by sealing fresh noodles having properly controlled water-content, salt concent ration, pH value and propylene glycol content together with a disoxidation agent. CONSTITUTION:Fresh noodles having a water-content of >=28wt%, salt concentration of <=2wt%, pH value 4.5-6.0 and propylene content of 0-2wt% are sealed up together with a disoxidation agent such as sulfite, bisulfite, thiosulfate, dithionite, oxalate, etc. within a sealable container. The pH adjustment can be carried out by using acetic acid, malic acid, fumaric acid, citric acid, etc. |
