| 摘要 |
PURPOSE:To manufacture keepable packed noodles without washing with water, by immersing boiled or steamed noodles in hot food oil at a specific temperature, thereby eliminating the separated sterilizing process. CONSTITUTION:Noodles are sterilized by boiling in a hot water bath 5 for 3 minutes, and passed through a heating and sterilizing tunnel 7 kept at >=90 deg.C. The noodles free from secondary contamination with bacteria, are put into a metal basket 28 attached to a thain 13 of an oil applicator B, and applied with hot oil by being immersed in a hot-oil bath at 105+ or -5 deg.C for about 15 seconds. The hot-oil immersion process also acts the role of sterilization. After the oil immersion, the noodles are passed through the second heating and sterilizing tunnel 18 to prevent the secondary contamination with bacteria, and the excessive oil attached to the noodles is dripped from the noodles to obtain the final product such as oiled Chinese noodles. The noodles are packed with a polyethylene bag, etc., and sealed with a sealer. The food oil is soybean oil, peanut oil sesame oil, olive oil, etc. |
