Noodle lecture

Oil consumption comes from the oxidation of oil and air in the flour. High temperature will aggravate oxidation. Therefore, when noodles produce fuel consumption, we will analyze the reasons for fuel consumption from the perspective of flour, packaging materials and drying temperature. The first is the flour. Confirm the batch number and expiration date of the flour, and confirm whether the flour has deteriorated because it has been left for too long.

Next is the drying temperature. If the drying temperature is too high, the oil quality will easily deteriorate. Therefore, KING NOODLES uses low-temperature drying to reduce the degree of oxidation and reduce the problem of oil consumption.

Finally, the material of the packaging material, the degree of isolation from the outside world will be different. Generally, the air permeability of plastic materials is about 20~30%; the electroplating bag almost completely isolates the outside air. With the electroplating bag, the surface body is less prone to fuel consumption and odor problems.

It happened before that consumers bought dry noodles and went home. After the water boiled, the noodles would be broken into pieces. Generally speaking, the condition of the cross section mostly occurs in the fine surface. The main reason is that the firepower of the drying is too strong, so that the surface of the noodles will dry too fast, and the surface of the noodles will harden, but the center of the noodles has not yet dried. Because the surface has hardened, the moisture in the center of the noodles is locked inside and cannot get out. After the noodles are assembled into finished products, the temperature will change depending on the environment and time of placement, and the moisture in the center of the noodles will repeatedly heat up and shrink and shrink, destroying the structure of the noodles. As soon as the noodles are boiled, they are divided into sections. The structure of thick noodles is stronger and less cross-section occurs; the structure of thin noodles is weaker, and it is prone to occur.

The noodles used in instant noodles are fried noodles; the noodles used in dry noodles are raw noodles (also known as Guanmiao noodles in Taiwan). In terms of the manufacturing process, raw noodles are dried directly after noodles are formed. Because raw noodles are soft and difficult to shape, they need to be folded manually, so it is called hand-folded noodles. Early hand-folded noodles were mostly found in Tainan. Produced in the Guanmiao area, also known as Guanmiao noodles. The raw noodles are not easy to shape and cannot be produced automatically by machines, so a lot of manpower is needed to make them. Because raw noodles do not have the process of steaming and frying, the gluten, pores, and nutrients of the noodles are still preserved. They are delicious, chewy and easy to taste, but the disadvantage is that it is difficult to produce in large quantities.

In order to solve the problem that the hand-folded noodles are difficult to mass produce. The noodle making machinery factory has developed a cube noodle machine, using semi-automatic equipment to increase the productivity per unit time by 8-10 times. The cube noodles look like regular instant noodles.

Steamed noodles are raw noodles that are steamed and dried. Raw noodles contain protein. The process of steaming noodles cooks the protein in the noodles. The protein will harden, making the noodles easy to shape, but it also destroys the gluten of the noodles. Because of the characteristics of easy shaping, cooking noodles can be automated and mass-produced by machines. However, the hardened protein will block the pores of the noodles, and the noodles are difficult to absorb the sauce and not easy to taste. The advantage of steamed noodles is that they are healthier than instant noodles (not fried) and can be produced in large quantities; the disadvantage is that the noodles are not chewy and tasteless.

Fried noodles, raw noodles are steamed and then fried. After frying, there will be pores on the surface of the noodles, which can absorb the sauce and make it delicious. However, fats and oils tend to deteriorate at high temperatures and are relatively unhealthy. Therefore, it is not recommended to eat fried noodles frequently.

In summary, in the dry noodle market, fried noodles and steamed noodles can be produced with a high degree of automation. For products that are already mature in the market, latecomers in the market cannot compete with instant noodles and steamed noodle manufacturers. On the other hand, in the Guanmiao noodle market, relying on the advantages of delicious noodles, there are still opportunities for success. In recent years, the success of well-known brands such as Asher Dry Noodles and Zeng Noodles are good examples. This is also the reason why many people are willing to reinvest in the Guanmiao noodle market.