Introduction and process of semi dry noodles
Release time:
2023-04-18
Half dried noodles, also known as half dried noodles in Japan, originated in Japan and have a long history of production in Japan. The moisture content is generally controlled between 22-26%, so it is called semi dry noodles. In some parts of Japan, semi dry noodles have a relatively high sales volume.
Half dried noodles, also known as half dried noodles in Japan, originated in Japan and have a long history of production. The moisture content is generally controlled between 22-26%, so it is called semi dry noodles. In some parts of Japan, semi dry noodles have a relatively high sales volume.
The consumption method of semi dry noodles is basically the same as that of dried noodles, which have the following advantages compared to dried noodles:
1. Due to its close moisture content to fresh noodles and short cooking time, semi dry noodles have a better taste than dried noodles.
2. Semi dry noodles have a longer shelf life compared to fresh noodles, and can be stored for 1-3 months at room temperature, extending their shelf life.
3. The drying process of semi dry noodles is different from dried noodles and is very suitable for producing varieties with thicker stripes, which can meet the tastes of different groups of people. 1563970991486512.jpg
4. Suitable for small batches and multiple varieties of functional noodles.
5. Due to the unique process of semi dry noodles, their production yield is high, drying efficiency is high, drying energy consumption is low, and there is no problem with surface treatment.
The main difference between the production process of semi dry noodles and dried noodles lies in the drying part and packaging form, while the front noodle making part is basically the same as dried noodles.
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