Processing method capable of elongating quality guarantee period of cold dry noodle and its product

Abstract

A method for elongating the quality guarantee period of noodles used for cold noodle food features that after the noodles are shaped by extruding, an edible alcohol layer is attached to their surfaceby immersing or spraying. The said alcohol layer can kill mycete and prevent exterior bacteria from invading. Its advantages are longer quality guarantee period (8 months), fragrant smell, and high toughness.

Description

Technical field: [0001] The invention provides a processing method capable of prolonging the shelf life of dried cold noodles and corresponding products, and belongs to the technical field of food processing technology. Background technique: [0002] The dry cold noodle of the present invention refers to edible flour such as white noodles, buckwheat noodles, etc., which are hydrated and extruded into filaments at high temperature, and dried into strips. In order to maintain the mouthfeel of cold noodles, the product contains relatively high water content , Therefore, its shelf life is only about 7 days, which brings inconvenience to storage and transportation. Invention content: [0003] The invention provides a processing method capable of prolonging the shelf life of dried cold noodles. [0004] The invention also provides products produced by the method. [0005] The technical solution of the present invention is as follows: After the conventional cold noodles are ext...

AI Technical Summary

Problems solved by technology

[0002] The dry cold noodle of the present invention refers to edible flour such as white noodles, buckwheat noodles, etc., which are hydrated and extruded into filaments at high temperature, and dried into strips. In order to maintain the mouthfeel of cold noodles, the product contains relatively high water content , therefore, its shelf life is only about 7 days, which brings inconvenience to storage and transportation