Process for preparing boiled noodles
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United States of America Patent
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Jul 8, 1986
Issued Date -
N/A
app pub date -
Jun 24, 1985
filing date -
Jun 12, 1981
priority date (Note) -
Expired
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Abstract
Combination use of citric or/and 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 ordinary temperature. Boiled noodles are subject 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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