Process for preparing boiled noodles
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United States of America Patent
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Nov 12, 1985
Issued Date -
N/A
app pub date -
Aug 15, 1983
filing date -
Jun 12, 1981
priority date (Note) -
Expired
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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.
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