zhongshimiantiaodeteseshishixinmiantiaowaijiatiaoweipin。baokuomuqianzhongduodefangbianmianwulunshiyouzhadehaishifeiyouzhadefangfaganzaode，junxuwaijiatiaoweipinhuotangliaohoushiyong，tamenqueshaoyouruqibaozhuangshangcaiyinsuoxuanrandedarou，daxiadengkuaizhuangfuliao。

    帶dai餡xian麵mian條tiao的de研yan製zhi成cheng功gong，集ji麵mian條tiao和he餃jiao子zi的de香xiang鮮xian於yu一yi體ti

，是shi對dui中zhong式shi麵mian條tiao性xing狀zhuang的de一yi個ge重zhong大da突tu破po。為wei方fang便bian麵mian銷xiao售shou市shi場chang增zeng添tian了le一yi個ge全quan新xin的de麵mian食shi品pin種zhong
，受shou到dao消xiao費fei者zhe歡huan迎ying。目mu前qian已yi有you的de帶dai餡xian麵mian條tiao需xu冷leng藏zang貯zhu存cun，否fou則ze其qi保bao質zhi期qi僅jin1～2天tian。冷leng凍dong貯zhu存cun方fang式shi增zeng加jia了le商shang業ye成cheng本ben，限xian製zhi了le消xiao費fei者zhe攜xie帶dai，成cheng為wei阻zu礙ai銷xiao售shou範fan圍wei擴kuo大da的de主zhu要yao因yin素su，需xu要yao解jie決jue。現xian就jiu帶dai餡xian麵mian條tiao製zhi作zuo和he殺sha菌jun保bao鮮xian的de新xin技ji術shu--微波殺菌技術作如下介紹：

    帶餡麵條製作和殺菌要求分析

    帶dai餡xian麵mian條tiao製zhi作zuo要yao求qiu外wai形xing光guang滑hua圓yuan潤run
，粗cu細xi均jun勻yun

，肉rou餡xian充chong填tian飽bao滿man。它ta可ke由you調tiao和he揉rou製zhi均jun勻yun的de麵mian條tiao擠ji壓ya成cheng管guan狀zhuang
，內nei填tian充chong肉rou糜mi製zhi成cheng麵mian條tiao狀zhuang而er得de。能neng影ying響xiang麵mian條tiao質zhi量liang的de主zhu要yao因yin素su有you：

    （1）麵mian粉fen內nei麵mian筋jin質zhi含han量liang比bi。如ru麵mian筋jin質zhi含han量liang較jiao少shao將jiang影ying響xiang麵mian條tiao的de韌ren性xing和he彈dan性xing，煮zhu後hou口kou感gan較jiao差cha。此ci外wai，也ye會hui影ying響xiang到dao帶dai餡xian麵mian條tiao成cheng型xing時shi的de麵mian粉fen相xiang互hu粘zhan合he力li量liang，最zui終zhong表biao現xian在zai煮zhu食shi帶dai餡xian麵mian條tiao合he縫feng處chu的de開kai裂lie使shi肉rou餡xian和he調tiao味wei料liao流liu失shi。因yin此ci
，需xu要yao麵mian筋jin質zhi，蛋dan白bai質zhi和he添tian加jia劑ji配pei比bi合he適shi的de專zhuan用yong麵mian粉fen。

    （2）肉糜充填連續飽滿程度。由於帶餡麵條外徑約為3毫米，內徑僅為1毫hao米mi左zuo右you，如ru果guo肉rou糜mi顆ke粒li較jiao粗cu，或huo者zhe帶dai有you筋jin模mo，軟ruan骨gu粒li都dou會hui堵du塞sai充chong填tian管guan路lu，造zao成cheng肉rou糜mi充chong填tian斷duan續xu或huo不bu夠gou飽bao滿man。因yin此ci，帶dai餡xian麵mian條tiao肉rou糜mi選xuan料liao需xu保bao證zheng剔ti除chu筋jin模mo和he軟ruan骨gu等deng，並bing且qie在zai專zhuan用yong絞jiao肉rou機ji中zhong加jia工gong成cheng粒li度du符fu合he要yao求qiu的de糜mi料liao。其qi生sheng原yuan料liao有you豬zhu肉rou，雞ji肉rou，魚yu肉rou等deng調tiao製zhi成cheng葷hun餡xian或huo者zhe與yu蔬shu菜cai粉fen調tiao製zhi成cheng葷hun素su餡xian，以yi適shi合he不bu同tong消xiao費fei者zhe口kou味wei需xu要yao。

    濕(shi)麵(mian)條(tiao)在(zai)製(zhi)作(zuo)過(guo)程(cheng)中(zhong)極(ji)易(yi)混(hun)入(ru)雜(za)菌(jun)難(nan)於(yu)保(bao)鮮(xian)

，現(xian)在(zai)濕(shi)麵(mian)條(tiao)又(you)包(bao)以(yi)肉(rou)餡(xian)等(deng)生(sheng)料(liao)，製(zhi)作(zuo)這(zhe)些(xie)生(sheng)料(liao)同(tong)樣(yang)會(hui)沾(zhan)染(ran)細(xi)菌(jun)，並(bing)且(qie)得(de)到(dao)充(chong)足(zu)營(ying)養(yang)物(wu)質(zhi)更(geng)易(yi)敗(bai)壞(huai)。

    塑料袋裝(未封口)室溫下(15℃~18℃)
，保鮮達30天以上。若作真空密封塑料袋裝

，則其保鮮期更長。對照組的保鮮期僅2~3天。

    複水或煮食時

，麵條表麵光滑，質地富有彈性，湯水不渾濁。