1) 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。
2) wet noodle
湿面条
1.
Effect of PGA on nature construction of acidic wet noodles
海藻酸丙二醇酯对酸性湿面条质构影响研究
3) wet instant noodle
即食湿面条
1.
This article studies 75% alcohol solution with 250 mg/L Natamycin on the quality and storage effect of wet instant noodle.
即食湿面条因水分含量高,常温下易腐败变质,研究了浓度为250 mg/L纳他霉素酒精溶液应用于即食湿面条的保鲜效果,结果表明其对细菌、霉菌和酵母菌均有较好的抑制作用,可较好地保持即食湿面条的品质。
4) wet corn noodles
湿玉米面条
1.
Study on different preservatives of wet corn noodles fresh-keeping;
保鲜剂在湿玉米面条应用研究
2.
This article studies and explores several corrosion preventives which having the effect on the wet corn noodles,such as double-absorbing agents,lactic acid streptococcus,dehydrogenation acetate sodium,etc.
湿玉米面条是当今广受人们喜爱的食品,但由于其水分含量高,在常温下容易发霉变质,不能长时间保存。
5) 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”。
6) fresh dough products
生湿面制品
1.
Reasons and control on discoloration of fresh dough products
生湿面制品变色原因与控制
补充资料：生面
1.如生的面貌;生动的面目。 2.新的境界或形式。 3.陌生。
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