掛面檢驗標(biāo)準(zhǔn)的探討

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【摘要】掛面是我國傳統(tǒng)的主食之一，其生產(chǎn)和消費(fèi)量相對較大。因此，我國相關(guān)人員不斷加大掛面加工工藝技術(shù)的創(chuàng)新和完善，同時借助現(xiàn)代化先進(jìn)技術(shù)創(chuàng)建自動化生產(chǎn)線，有效提高掛面加工質(zhì)量和效率。本文主要探討掛面檢驗標(biāo)準(zhǔn)，旨在提高掛面食品的安全健康性，為人們提供更加高品質(zhì)的食品。

【關(guān)鍵詞】掛面；檢驗標(biāo)準(zhǔn)；檢驗方法；影響因素

【DOI編碼】10.3969/j.issn.1674-4977.2023.05.011

Discussion on the Standard of Noodle Inspection

LI Chang

（Yuanjiang Market Supervision and Inspection Institute， Yiyang 413100， China）

Abstract： Dried noodles are one of the traditional staple foods in China， and their production and consumption are relatively large. Therefore， our country’s relevant personnel constantly increase the innovation and perfection of the processing technology of dried noodles， and at the same time create an automatic production line with the help of modern advanced technology to effectively improve the quality and efficiency of dried noodles processing. This paper mainly discusses the inspection standard of dried noodles， aiming at improving the safety and health of dried noodles food and providing people with higher quality food.

Key words： noodles； inspection standards； inspection methods； influencing factors

0引言

我國市場上出現(xiàn)多種多樣的掛面食品，而社會大眾對食品各方面的要求不斷提高。（剩余4084字）