rice-flour noodles

基本解释

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.
本发明公开了便携速食鲜米粉的配制工艺，即在榨出的鲜米粉的表面上均匀拌涂一层薄薄的食用植物油，灭菌后再将其分量真空封装。
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.
这层油膜，能有效地阻隔空气中的杂物对鲜米粉的污染。这种便携速食鲜米粉的保质期最少可在两个月以上，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.
对以黑小麦粉为主要原料，添加荞麦粉、黑米粉，按传统挂面生产工艺制作黑小麦复合营养挂面技术进行了研究，并对其进行测定，找到了最佳的配方比例。