本文研究了光强度对油炸方便面氧化劣变的影响，并初步讨论了光质量的作用。
The paper makes a probe into the effect of light strength on oxidation deterioration of instant noodles and the part which the quality of light plays.
详细介绍了利用油炸方便面设备生产膳食纤维软包装先面条的生产工艺的研究和产品质量标准。
The production technics of meal fibre fresh noodle with soft package produced by fried instant noodle equipments and the product quality were studied.
探讨了如何在原有的油炸方便面生产工艺和设备条件的基础上生产油炸香脆面，并提出了可行的生产配方。
This paper discusses the production of fried flavor crisp noodles on the basis of original fried instant noodles production processes and facilities.
方便面的原理可追溯到中国清朝，当时人们把面用油炸，方便保存并且食用方便。
The idea of instant noodles can be traced back to the Chinese Qing Dynasty, when yimian noodles were deep-fried to allow them to be stored for long periods and then prepared quickly.
用棕榈油煎炸而得的食品包括薯片、薯条、油炸圈饼、方便面等等。
Products Fried in palm oil include potato chips, French fries, doughnuts, ramen noodles and nuts.
用棕榈油煎炸而得的食品包括薯片、薯条、油炸圈饼、方便面等等。
Products Fried in palm oil include potato chips, French fries, doughnuts, ramen noodles and nuts.
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