1) fresh-wet noodles
生鲜湿面
1.
NNW,a self-manufactured freshness maintaining reagent,can restrain bacterium and mold growth in fresh-wet noodles and maintain the noodle freshness.
由于鲜面条的水分含量高、极易腐败变质,至今国内尚无有效的常温保鲜方法,一直是生鲜湿面工业化生产的“瓶颈”。
2) long-life noodles
鲜湿面
1.
Product of long-life noodles with kelp and mung bean;
海带绿豆保健鲜湿面的生产
2.
Study on processing of long-life noodles with kelp and mung bean;
海带绿豆鲜湿面的制作研究
3) instant wet noodle
保鲜湿面
1.
The optimized ingredients has been selected after multiple experiments for coarse grain instant wet noodle on the research,which include bitter buckwheat powder accounts for 50% and mung beans powder 9%,compound thickener that contains of 3% wheat gluten,1.
研究了杂粮保鲜湿面的配料优化配比。
4) non-fried wet noodle
新鲜湿面
1.
TPA and its effect on non-fried wet noodle quality;
质构分析(TPA)及测试条件对新鲜湿面品质的影响
5) wet raw noodles
湿生面条
1.
Preservation of the wet raw noodles with some preservatives was studied in the paper.
研究了各种保鲜剂对湿生面条的保鲜作用。
2.
Since the moisture content of wet raw noodles is high, the wet raw noodles were apt to deteriorate at room temperature, especially in summer when the air temperature is high.
湿生面条作为一种健康绿色食品,因其新鲜、有嚼劲以及面香味好等特点,日益受到欢迎。
6) a fresh batch of dough
一团新鲜生面
补充资料：鲜虾面
草虾 3尾
小黄瓜片 少许
葱段 少许
泡面面条 1包
泡面调味料包 全部
制作：
将草虾放入热水中煮熟，在碗中放入泡面面条及料包，沖入热水，排上草虾、小黄瓜片及葱段，静置3分钟至面条泡软即可食用。
使用泡面种类：统一肉骨茶面
其实这道料理要传达的只是一个方便的概念，您只要打开冰箱，看看家中有什么剩馀的菜餚，加入沖泡好的泡面中，这一碗泡面马上就营养丰富起来了，不过如果菜餚里有菜汁，最好沥乾再加入。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条