Processing method capable of elongating quality guarantee period of cold dry noodle and its product
A processing method and shelf life technology, applied in the fields of food preservation, food preparation, food science, etc., can solve the problems of inconvenient storage and transportation, and achieve the effect of preventing external bacterial invasion, preventing mildew and deterioration, and strong gluten
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Embodiment 1
[0009] Take dry noodles made of white flour, buckwheat noodles and starch, spray 75% alcohol evenly on the surface, dry and pack.
Embodiment 2
[0011] Take cold noodle strips and soak them in 65-degree alcohol solution for 10-30 seconds, take them out and dry them, and pack them into shape.
Embodiment 3
[0013] Weigh 50ml of 73-degree alcohol solution and add it to 100kg of cold noodle materials, stir evenly, and make cold noodle strips according to the conventional method for making cold noodles.
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