138 results about "Preservation methods" patented technology

The invention discloses a low-temperature plasma cold sterilization and fresh-keeping method for a chilled poultry meat product, and particularly relates to a low-temperature plasma cold sterilization and fresh-keeping method for the chilled poultry meat product by virtue of low-temperature plasma activated water (PAW) and dielectric barrier (DBD). The method comprises the following steps: spraying and sterilizing the whole slaughtered and eviscerated poultry meat by virtue of PAW with the temperature close to the freezing point temperature of-1.5 to-2.5 DEG C of the product; the fresh-keeping method comprises the following steps: soaking the fresh-keeping materials in PAW at the temperature of less than or equal to-1.50 DEG C, cooling to the temperature of-1.5 + / -0.5 DEG C, cutting and packaging, carrying out DBD low-temperature plasma cold sterilization under the working voltage of 120-160 kV, and carrying out cold-chain logistics under the condition of the fresh-keeping temperature of-1.0 to-1.5 DEG C, so that the fresh-keeping period is prolonged from 4 days to 15 days. According to the method, PAW and DBD plasma cold sterilization and preservation are adopted at the temperature of the chilled products, the shelf life of the poultry meat chilled products is effectively prolonged on the premise of ensuring the freshness, safety and high quality of the poultry meat chilled products, and industrial innovation and sustainable development are promoted.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

The invention relates to the technical field of biological preservation, in particular to a refrigerator food material preservation method and system based on a multi-modal decision dynamic weight mechanism, and the method comprises the steps: collecting multi-modal characteristic data of food materials; constructing a dynamic weight attention mechanism, and dynamically adjusting the fusion weight of each modal feature; combining a GNN graph neural network to construct a food material spoilage correlation graph, and outputting a spoilage risk prediction value at a t moment; an optimal fresh-keeping strategy combination is generated through multi-objective optimization; and processing real-time disturbance by adopting a model predictive control method and outputting a cooperative control signal. According to the method, the dynamic weight attention mechanism based on the food material category and the storage state is constructed to realize adaptive weight fusion of temperature, humidity, gas, weight and vision sensor modalities, so that the time sequence adaptability, the category specificity and the response sensitivity of multi-modal fusion are improved; and the contribution degree of the key sensor can be adaptively enhanced by the system in different scenes, and the corruption risk prediction precision is remarkably improved.

The invention discloses a buried snorkeling type cultivation tank heat preservation mechanism and a heat preservation method, and relates to the technical field of agricultural cultivation. The buried snorkeling type cultivation tank heat preservation mechanism comprises a buoy and a heat preservation cavity with an opening in the top, the heat preservation cavity is fixedly arranged underground, and the heat preservation cavity is externally connected with a water supplementing device through a circulation pipeline; a set amount of water is introduced into the heat preservation cavity; the buoy is movably arranged in the heat preservation cavity, a cultivation groove is fixedly formed in the top of the buoy, and the buoy can suspend in water in the heat preservation cavity. According to the buried snorkeling type cultivation tank heat preservation mechanism and method, the appropriate temperature needed by crop growth can be maintained, and the heat preservation effect is good.

This invention discloses a preservation method for refrigerators, relating to the field of refrigerators. The refrigerator has at least two independent preservation compartments. The preservation device includes: an oxygen-enriching component, comprising an oxygen-enriching membrane, a collection chamber, and an oxygen-reducing chamber, with the collection chamber and oxygen-reducing chamber located on opposite sides of the oxygen-enriching membrane; at least two vents in the oxygen-reducing chamber for connecting the at least two preservation compartments; an air extraction device; an oxygen-reducing adjustment component, used to adjust the airflow of at least one vent after the air extraction device is activated, thereby adjusting the level of the preservation compartment; and a controller to control each adjustable preservation compartment to alternately enter an oxygen-reducing mode and a stable mode. The preservation device of this invention has an adjustable oxygen-reducing capacity for the preservation compartments, adapting to the oxygen concentration requirements of different types of food. This preservation method is simple and has low energy consumption.

The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type dip coating, II-type ultrasonic-assisted dip coating, III-type high-pressure atomization spraying and air drying in a blast environment after loading; s3, filling three layers of controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a synergistic mechanism that the self-assembled nano-particle adsorption layer recognizes a decay signal in a close range and the three layers of controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.

The invention discloses a fresh-keeping method and a fresh-keeping device for a refrigeration shelf after picking of blueberries, belongs to the technical field of postharvest treatment of fruits and vegetables, takes natural metabolism regulation and control and cell stable quality regulation as core innovation points, breaks through the limitation that traditional controlled atmosphere fresh-keeping needs to depend on external energy and single nutrient enrichment, and improves the fresh-keeping effect of the blueberries. And organic unification of environmental control and physiological regulation is realized. The method is simple and convenient to operate, remarkable in effect, low in cost and high in safety, is not only suitable for preservation of picked blueberries, but also can be popularized to storage and transportation links of other perishable berries such as strawberries, blackberries and raspberries, provides an efficient, green and sustainable technical path for preservation of picked fruits and vegetables, and has important industrial popularization value and social application significance.

The application discloses a freeze-drying protective agent of Vibrio harveyi phage V-YDF132 and a preservation method thereof. The freeze-drying protective agent contains inulin, skimmed milk powder, gelatin, L-glutamic acid sodium and water. The freeze-drying protective agent is mixed with a phage V-YDF132 solution, and then the mixture is frozen to a solid state, and after being subjected to freeze-drying, a phage V-YDF132 freeze-drying powder preparation is obtained. There are various preservation methods for phages, and the best preservation method is different for different phages. The application screens and prepares different phage freeze-drying protective agents and explores the protection effect of the freeze-drying protective agents on phages after freeze-drying, so as to lay a foundation for phage preservation. The phage powder preparation prepared from the freeze-drying protective agent formula P9 and the phage V-YDF132 has low requirements on the preservation conditions and can be long-term preserved without losing biological activity.

The application provides a whole-process cold-chain preservation method for fresh large yellow croaker, which is targeted to enzyme inhibition and gradient microenvironment regulation. The method provided by the application comprises the following steps: 1, soaking the freshly caught large yellow croaker in seawater containing endogenous protease inhibitor peptides of the large yellow croaker within 30 minutes after catching, and reducing the core temperature of the fish body to 3-4 DEG C; after the soaking is completed, the surface moisture of the fish body is blown dry with sterile wind; 2, packaging the large yellow croaker after the surface moisture of the fish body is blown dry, and storing the packaged large yellow croaker in an environment with a temperature of-0.5-1 DEG C and a relative humidity of 65%-75%, so as to realize the preservation of the fresh large yellow croaker. The method provided by the application can greatly improve the preservation effect, and the endogenous protease inhibitor peptides of the large yellow croaker do not destroy the nutritional components of the fish meat, do not change the original flavor, have no chemical preservative residues, meet the green food standard, and are safer than the existing chemical preservation and soaking preservation technologies.

The invention belongs to the technical field of fruit preservation, and particularly relates to a juicy peach postharvest preservation method and e-commerce logistics application. The core improvement of the invention is as follows: the juicy peaches are immediately treated with 1-methylcyclopropene (1-MCP) powder after being picked. The embodiment verifies that compared with other dosage forms of the 1-MCP, the powder is the optimal dosage form for realizing fresh keeping of the picked juicy peaches; meanwhile, the key time window for the powder to play the optimal fresh-keeping effect is clearly defined as'immediate treatment after harvesting 'for the first time. The method comprises the following specific operation steps: after harvesting juicy peaches, immediately applying 1-MCP powder and sealing a treatment environment; in a closed environment, the 1-MCP powder can continuously play a role, the after-ripening softening process of the fruits can be remarkably delayed, ethylene generation of the fruits is effectively inhibited, and then the technical effect that the normal-temperature shelf life of the juicy peaches is stably prolonged by 2 days is achieved.

This invention provides a freshness preservation method that preserves the freshness of harvested crops in a manner different from refrigeration. The freshness preservation method involves irradiating the crops with blue light (S12) and dispersing fine water mist onto the crops while irradiating with blue light (S13).

The application relates to a cooked food preservation method and device, a refrigeration equipment and a computer readable medium. The method comprises the following steps: acquiring the best storage time and the current storage time of target cooked food stored in a cooked food storage area; determining a target stage of the current storage time in the best storage time; and adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage. The application identifies the best storage time and the current storage time of cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, so that the preservation parameter mode is adjusted according to the cooked food storage stage, the cooked food preservation effect is improved, the energy waste or the insufficient preservation caused by the fixed mode is avoided, and the technical problem that the single fixed preservation mode cannot adapt to the dynamic requirement of food change is solved.

The invention discloses a multi-source data evidence storage method for fresh cold chain compliance detection, and relates to the technical field of cold chain data evidence storage, and the method comprises the following steps: collecting and recording fresh cold chain data, and integrating the multi-source fresh cold chain data into fresh cold chain time sequence data based on a time period; obtaining the name of the fresh food in the cold chain, naming the fresh food as a target fresh food, and generating a security key for encryption for the fresh food cold chain time sequence data based on the target fresh food; performing encryption protection on the fresh cold chain time series data through the security key, and converting the fresh cold chain time series data into a security ciphertext; carrying out distributed evidence storage on the security ciphertext based on a block chain storage technology; the method is used for solving the problems that in an existing cold chain data evidence storage technology, safety protection on cold chain data is insufficient, too many redundant data exist in the cold chain data, consequently, the cold chain data is prone to being tampered, and processing and storage of the cold chain data are slow.

The invention belongs to the technical field of agricultural product preservation, and discloses a lettuce preservation method which comprises the following steps: raw material selection and pretreatment: harvesting fresh lettuce with proper maturity, removing outer leaves and impurities, washing surface floating dust with clear water, and draining for later use; preparation of a melatonin solution: dissolving melatonin in a small amount of methanol, and diluting with distilled water to a target concentration; spraying the picked lettuce with a melatonin aqueous solution, and draining the lettuce subjected to spraying treatment; and storing the drained lettuce in a normal temperature environment of 20-25 DEG C or a refrigeration environment of 4 + / -1 DEG C. The method can prolong the shelf life of the lettuce and maintain the freshness, nutrition and sensory quality of the lettuce.

The invention discloses a bird's nest preservation method based on a composite packaging film, and relates to the technical field of bird's nest preservation, and the bird's nest preservation method comprises the steps of bird's nest raw material pretreatment, composite packaging film preparation, vacuum packaging, sterilization treatment, storage and the like. The composite packaging film is formed by compounding a polyethylene / polypropylene / polyethylene three-layer co-extrusion film and a nano titanium dioxide / chitosan antibacterial layer, and has excellent oxygen-blocking, moisture-blocking and antibacterial properties; by accurately controlling packaging parameters and sterilization conditions, the shelf life of the cubilose at normal temperature is prolonged, and meanwhile, the nutritional ingredients and sensory quality of the cubilose are kept. The method disclosed by the invention is simple and convenient to operate and low in cost, and solves the problems of nutrition loss and short shelf life in the traditional cubilose preservation technology.

The invention provides an antheraea pernyi fresh-keeping method which comprises the following steps: S1, dividing a first group and a second group with different freezing response characteristics according to development biological characteristics of antheraea pernyi; the freezing response characteristic is represented by at least one parameter of tissue moisture content, methylene blue penetration depth and body wall elasticity modulus; s2, differential preprocessing is applied to the first group and the second group, so that the difference of the first group and the second group on any characterization parameter does not exceed a preset threshold value; s3, combining the two groups of tussah and freezing; in the first cooling stage, cooling from 0-1 DEG C to-10 DEG C at the speed of 0.8-1.2 DEG C / min; in the second cooling stage, cooling is conducted from-10 DEG C to-30 DEG C at the speed of 0.45-0.55 DEG C / min; in the third cooling stage, cooling from-30 DEG C to-45 DEG C at the speed of 1.8-2 DEG C / min; and S4, after freezing is completed, vacuum packaging is performed, and storage is performed at minus 45-minus 40 DEG C. According to the fresh-keeping method for the tussah, the integrity of a cell structure is maintained, juice loss is reduced, and abnormal release of endogenous enzyme is inhibited, so that nutritional ingredients are better reserved in the long-term freezing storage process, and the sensory characteristics of compact meat, uniform color and luster and no peculiar smell are maintained.

This invention discloses a multi-target synergistic preservation method for fruits and vegetables based on the active ingredients of Torreya grandis aril, belonging to the field of fruit and vegetable preservation technology. The method includes the following steps: Step 1: Using Torreya grandis aril as raw material, Torreya grandis aril essential oil is extracted by steam distillation. This multi-target synergistic preservation method for fruits and vegetables based on the active ingredients of Torreya grandis aril combines four active ingredients—3-carene, D-limonene, δ-juniperol, and δ-juniperene—from the Torreya grandis aril essential oil with chitosan to construct an integrated synergistic preservation system of "antioxidant—enzyme inhibition—film protection—antibacterial action." This system protects the integrity of fruit cell membranes and delays softening and water loss, thereby overcoming the shortcomings of existing technologies that are single-function and unstable in effect. It achieves precise, multi-target intervention across the entire chain of postharvest physiological decline in perishable fruits and vegetables.

This invention discloses an intelligent food preservation method and system based on digital twins. The invention relates to the field of digital twin technology. It identifies corresponding dynamic preservation events based on the recognition of preservation data combinations of the target food; determines multiple preservation items for the target food based on semantic parsing of the dynamic preservation events; and dynamically extrapolates these items in the digital twin space by combining the morphological and surface features of the target food, improving the accuracy of optimization content for the target food during dynamic preservation. It also marks the optimization content for secondary foods during preservation and performs spatiotemporal alignment with the optimization content of the target food to output a corresponding preservation twin. This allows for the acquisition of faulty components in the food preservation chamber, the determination of corresponding preservation impact content based on the preservation twin, and the fusion of preservation compensation content and the current preservation status of the target food to determine backup work content for the food preservation chamber, thereby improving the accuracy of the dynamic work content of the food preservation chamber.

The invention discloses a pork preservative which comprises the following components: a bioactive polysaccharide compound, a herbaceous antibacterial extract, a multi-source isomeric preparation and the balance of a buffer solution, wherein the ratio of each component is as follows: 15-25% of the bioactive polysaccharide compound, 5-10% of the herbaceous antibacterial extract, 5-9% of the multi-source isomeric preparation and the balance of the buffer solution, and the sum of the mass percent of each component is 100%. Compared with the prior art, the pork fresh-keeping agent and the fresh-keeping method have the advantages that the pork fresh-keeping agent and the fresh-keeping method are environmentally friendly, harm to human bodies is reduced, and food safety is guaranteed.

The invention relates to the technical field of refrigerator control, in particular to a high-freshness food material preservation method, device and equipment and a storage medium, according to the method, stored food material information input by a user is obtained, in combination with a pre-constructed storage parameter table, the target temperature and the target humidity of each storage partition can be dynamically adjusted according to different food material characteristics, and the storage efficiency is improved. Therefore, the optimal fresh-keeping effect in a multi-category mixed storage scene is achieved, and the defect that a traditional refrigerator cannot meet the differentiated requirements of multi-category food materials is effectively overcome; based on the confirmed target temperature and target humidity of each partition, the real-time temperature and real-time humidity of each storage partition are regulated and controlled in real time through a frequency conversion refrigeration unit and a humidity adjusting unit, and the requirement of sashimi type high-freshness food materials for the precise temperature and humidity range can be met; the problem that the fresh-keeping effect is poor due to fixed partition arrangement of a traditional refrigerator is solved, the risk that food materials go bad quickly due to temperature fluctuation is reduced, and therefore the fresh-keeping period of the food materials is prolonged.

The invention discloses a preparation method and a preservation method of an FA-Se-coated SNCsNPs / starch / gelatin composite film, and the preparation method comprises the following steps: (1) synthesizing selenium nanoparticles (SeNPs) through a chemical method by taking Vc as a reducing agent and sodium selenite as a selenium source; (2) preparing selenium nanoparticles (Se (at) SNCsNPs) loaded on starch nanocrystals (SNC); (3) adding ferulic acid into the product obtained in the step (2) to prepare composite nanoparticles (FA-Se-SNCsNPs) with a synergistic interaction effect; (4) adding the nanoparticles prepared in the steps (1), (2) and (3) as a filler into a starch / gelatin composite matrix membrane solution; and (5) smearing each coating liquid on the Zaosu pears for preservation. According to the method, the stability of the selenium nanoparticles is realized, the oxidation resistance of the selenium nanoparticles is improved, and the phytotoxicity of precipitation or aggregation caused by unstable particles on the Zaosu pears is avoided in the process of prolonging the quality of the harvested Zaosu pears.

The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, the method comprises the steps of pretreatment, vacuum rolling and pickling, low-temperature static pickling, cooking, rapid cooling and vacuum packaging, secondary sterilization and cooling, and refrigerated preservation, and the pickling liquid comprises composite phosphate, sodium caseinate and monascus red pigment according to a specific ratio. Through the cooperation of a physical process and a specific formula, the problems of low yield, unstable color and short shelf life in donkey meat processing are effectively solved, the water-retaining property and color fastness are remarkably improved through the cooperative application of sodium caseinate and monascus red, and by combining the fence technology of low-temperature curing and pasteurization, the quality of donkey meat is improved. The refrigeration shelf life is greatly prolonged while the safety is guaranteed, and the product is natural in flavor, tender and smooth in meat quality and very high in industrialization value.

The invention belongs to the technical field of food science, and particularly relates to a combined fresh-keeping method for improving the quality of raw milk and application of the combined fresh-keeping method. The total number of bacterial colonies, coliforms and psychrophilic bacteria are reduced through the high-density carbon dioxide and 75 MPa dynamic high-pressure microjet treatment; furthermore, near-freezing-point storage is more beneficial to slowing down the growth of microorganisms in the raw goat milk and the raw camel milk, the synergistic treatment effect of the two technologies is superior to that of the single technology, and the effect on the raw goat milk and the raw camel milk is superior to that of the raw cow milk. The combined technology can effectively inhibit the growth of putrefying bacteria and delay the spoilage of the raw milk, can maintain the protein structure to the maximum extent, and has a remarkable industrial application prospect.

The invention discloses a fresh-keeping system applied to fresh Chinese prickly ash, and belongs to the technical field of agricultural product postharvest fresh-keeping. Aiming at the technical problems that an existing preservation method is difficult to consider precooling safety, precise control and dynamic maintenance of a gas environment, cold damage and gas damage are easily caused and the preservation effect is unstable, the method is characterized in that physiological stress signals are monitored through a gradient precooling unit, and fresh peppers are safely cooled to a target storage temperature; a low-oxygen and high-carbon-dioxide initial fresh-keeping gas environment is replaced and established in the unlocked intelligent fresh-keeping container through a gas environment initialization module, and locking of the intelligent fresh-keeping container is completed in the atmosphere; and through a fresh-keeping state dynamic maintaining module, according to the real-time change of oxygen and carbon dioxide concentration in the container and the breathing intensity trend, a two-way fine adjustment air valve on the box cover is intelligently controlled to carry out air exchange adjustment. The system is mainly used for post-harvest storage and logistics links of respiration climacteric agricultural products such as fresh peppers and the like, and aims to prolong the fresh-keeping period and maintain the excellent quality of the fresh peppers and the like.

The invention discloses a comprehensive preservation method of crisp pears and application of the comprehensive preservation method, and belongs to the technical field of fruit and vegetable preservation. According to the comprehensive fresh-keeping method for the crisp pears, pre-harvest and post-harvest coordinated regulation is combined with microenvironment precise management, calcium ions enhance the cell wall strength and cell membrane stability, mechanical damage in the harvesting and transporting process is remarkably reduced, evaporation loss of water in the fruits is reduced, and the resistance of the fruits to pathogenic bacterium infection is improved; aVG and 1-MCP are continuously and slowly released before harvesting and after harvesting respectively, and fruit ripening is adjusted; the used preservative film has air permeability and is anti-condensation; all the steps are matched with one another to form a set of complete and synergetic fresh-keeping system; the provided fresh-keeping method is long in fresh-keeping period, good in fresh-keeping effect, high in stability, high in sugar degree and fruit hardness retention degree, low in cost, high in safety and environmentally friendly.

To provide a freshness keeping device and method which apply an electromagnetic field to a perishable item to achieve more uniform freshness keeping.SOLUTION: A freshness keeping device 1 comprises: two electrodes 2 facing each other; a power supply 20 for applying a voltage between the electrodes 2; and a perishable item placement part 3 provided in a space sandwiched between the two electrodes 2. The two electrodes 2 are configured so that the density of lines of electric force 10 in an electric field generated between the two electrodes 2 by the power supply 20 is uniform at least in a space occupied by a perishable item 9 placed on the perishable item placement part 3. The freshness of the perishable item 9 placed on the perishable item placement part 3 is kept by penetration of the lines of electric force 10 in the electric field generated between the two electrodes 2 by the power supply 20 through the inside of the perishable item 9.SELECTED DRAWING: Figure 1

The invention relates to the technical field of cordyceps sinensis preservation. The invention provides a fresh-keeping method of fresh cordyceps sinensis, which comprises the following steps: (1) cleaning and draining harvested fresh cordyceps sinensis to obtain cleaned cordyceps sinensis; (2) grading the cleaned cordyceps sinensis, and then spraying a preservative; and (3) freezing the cordyceps sinensis sprayed with the preservative step by step, and then transferring the frozen cordyceps sinensis into a refrigeration environment for long-term storage. According to the preservation method provided by the invention, the storage period of the cordyceps sinensis can be effectively prolonged, the preservation time of the cordyceps sinensis is prolonged to 180 days, the retention rate of active ingredients is high, and the use of chemical preservatives is avoided. And compared with the untreated cordyceps sinensis, the hardness of the cordyceps sinensis after preservation is not greatly changed, the overall appearance difference is not obvious, and the economic value can be obviously improved.

The application discloses a processing and fresh-keeping method of fresh noodles, which comprises the following steps: (1) preparing an acid-adjusting solution, and then adding and dissolving salt; (2) adding the acid-adjusting solution into wheat flour and mixing uniformly to prepare noodle floccules; (3) aging the noodle floccules, and pressing and drawing to prepare noodle belts, and uniformly spreading starch on surfaces of the noodle belts; (4) cutting the noodle belts into noodles to obtain fresh noodles, and then semi-vacuum sealing and packaging the fresh noodles; and (5) after the packaging, performing low-temperature heat treatment on the noodles, and then cooling to obtain finished fresh noodle products. The application avoids the alcohol smell and alkali smell commonly used in the fresh noodle preservation, solves the problem that the fresh noodles are prone to yellowing and browning during storage, reduces the use of additives, avoids the quality damage of the fresh noodles caused by high temperature through low-temperature heat treatment, and maximally improves the quality of the fresh noodles.