Introduction of Instant Noodles' Noodle Body

Because of the modern aversion to fat, deep-fried instant noodles have been criticized. As a result, there has been a growing interest in hot-dried instant noodles, which avoid deep-frying. "Hot-drying" refers to hot-air drying, and the production process for both hot-dried and deep-fried noodles is the same except for the drying step. Hot drying uses hot air above 80°C to blow the steamed noodles, which usually reduces the water content of the noodles to about 10% within thirty minutes to an hour. This water content is much higher than that of fried noodles, and the requirements for preservation are correspondingly higher. It is generally believed that it can be stored for up to a year in properly sealed packaging.

The advantage of hot noodles is obvious. It does not contain oil, so naturally there is no oxidative deterioration, and the deterioration of hot noodles is mainly due to bacterial growth. The absence of oil also avoids the health concerns associated with fat. Wet instant noodles, also known as fresh wet noodles, also known as longevity noodles in Japan

Wet instant noodles originated in Japan, is a kind of boiled instant noodles, including udon noodles, ramen noodles, soba noodles and other series, through the continuous calendering, cooking, soaking in acid, sealing and packaging and atmospheric pressure sterilization and other processes refined, there are stir-fried noodles, microwave, cold, hot pot noodles and other edible methods, easy to consume, nutritious and healthy. Wet instant noodles are positioned in the convenience food category, with its "convenient, nutritious, fresh, healthy" features firmly locked in the eyes of consumers. The word "convenient" distinguishes it from the noodles in the main food category in the refrigerated area, and the wet instant noodles are fundamentally different from the dry instant noodles because of its "wet" and "fresh" features. The advantages of "nutrition and freshness" are better than those of similar instant foods, making it occupy the high-end market of instant foods. "High-end intervention + safe nutritional compounding + room temperature (-4 ℃ to 35 ℃) shelves to deal with the positive" has become a fresh wet noodles into the market opportunities. Wet instant noodle production line by the Japanese Shadick TOM Division production to provide, other companies have not produced manufacturing wet instant noodle production line of the entire production technology. The production of so many instant noodles can not be separated from a special ingredient, that is, palm oil. In Tianjin, an instant noodle packaging plant, a production line can produce 500 packets of instant noodles per minute, each fried packet of instant noodles, 12 grams of oil consumption, which means that a minute will consume 12 pounds of oil. Because palm oil is stable, not easy to deteriorate, widely used in instant noodles, cookies, popsicles and other food processing to meet the needs of the people of the country's instant noodles, you have to millions of tons of palm oil.