How to produce fresh noodles
Release time:
2023-04-18
Although the production technology of fresh noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, fresh noodles have begun to be accepted by consumers.
Characteristic:
1. Good taste, powerful
2. Good preservation effect and long shelf life.
3. Capable of large-scale industrial production.
4. Quick cooked, 60 to 90 seconds (some products do not require cooking).
5. Convenient and hygienic to consume.
6. Nutrition and health (different from instant noodles, non fried food).
7. In recent years, it has just emerged and many people are not familiar with it. However, with many advantages, it has great market potential.
Although the production technology of fresh noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, fresh noodles have begun to be accepted by consumers. With it comes enormous business opportunities.
Fresh noodles are different from instant noodles and convenient Hot dry noodles. Fresh noodles are just industrialized production of traditional hand rolled noodles in the market to meet market demand and improve their quality greatly compared with traditional hand rolled noodles.
Main features:
The color is pure white and translucent (or light yellow), not sticky after cooking, not muddy soup, not sticky in taste, not toothy, soft and refreshing, elastic, resilient, smooth and transparent, without musty, sour, and other odors. The shelf life is two months at room temperature and six months at low temperature.
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