| 摘要 |
PURPOSE:To enable the long-term preservation of boiled noodles at about 37 deg.C preventing the deterioration of the taste, by using a specific organic acid in an amount to lower the ph of the noodle to <=4.3 in combination with salt and sodium glutamate. CONSTITUTION:Noodles having desired shape are boiled, immersed in an aqueous solution having acid and/or lactic acid concentration of 1.0-0.4%, salt concentration of 0.8-0.2%, and according to circumstances, sodium glutamate concentration of 0.09-0.02%, and maintained at a temperature between normal temperature and 50 deg.C for 30-60sec. The noodles are, withoug washing with water, sealed in a bag, and sterilized by heating with steam, hot water, etc. |
