Process for preparing boiled noodles

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

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426451, A23L 116

Patent

active

045527725

ABSTRACT:
Combination use of citric and/or lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ambient temperature. Boiled noodles are subjected to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.

REFERENCES:
patent: 2434388 (1948-01-01), Brehm
patent: 3495989 (1970-02-01), Lewis et al.

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