rice-flour noodles

基本解釋

On the surface of extruded fresh rice-flour noodles, a thin layer of edible plant oil is spread, and after disinfection, the rice-flour noodles are vacuum packaged.
本發(fā)明公開(kāi)了便攜速食鮮米粉的配制工藝，即在榨出的鮮米粉的表面上均勻拌涂一層薄薄的食用植物油，滅菌后再將其分量真空封裝。
ip.com
Because the said oil film separates fresh rice-flour noodles from pollution of impurities in the air, the fresh rice-flour noodles can be preserved for at least two months.
這層油膜，能有效地阻隔空氣中的雜物對(duì)鮮米粉的污染。這種便攜速食鮮米粉的保質(zhì)期最少可在兩個(gè)月以上，食用方便。
ip.com
The processing technology of making rye nutrition fine dried noodles from rye flour, buckwheat flour and black-rice flour by tradition technology is introduced. The best prescription is confirmed.
對(duì)以黑小麥粉為主要原料，添加蕎麥粉、黑米粉，按傳統(tǒng)掛面生產(chǎn)工藝制作黑小麥復(fù)合營(yíng)養(yǎng)掛面技術(shù)進(jìn)行了研究，并對(duì)其進(jìn)行測(cè)定，找到了最佳的配方比例。