The present invention relates generally to a process for preparing shelf stable fresh noodles, and particularly to wheat-based and rice-based fresh noodles. The present invention includes a process comprising subjecting weighed and packaged wheat-based noodles, which are prepared in a manner known to those skilled in the art, to pasteurisation at a specified temperature range and duration or subjecting weighed and packaged rice-based noodles, which are prepared in a manner known to those skilled in the art, to pasteurisation at a specified temperature range and duration, to obtain shelf stable fresh noodles.本發明一般而言係有關於一用於製備儲藏穩定之新鮮麵條,且特定地,係以小麥為主及以米為主之新鮮麵條的製程。本發明包括一含以下步驟之製程:於一特定溫度範圍及持續時間下,使經稱重並包裝的以小麥為主之麵條(其係經熟悉本項技藝者已知的方法製成)進行巴斯德氏滅菌法處理(pasteurisation),或於一特定溫度範圍及持續時間下,使經稱重且包裝的以米為主之麵條進行巴斯德氏滅菌法處理以獲得儲藏穩定之新鮮麵條。
