Instant noodles can be seen everywhere in our daily life. Whether it is a large supermarket or a small convenience store, you can see all kinds of instant noodles. For the process of how instant noodles are made, it is generally known that they are made by frying. And what about the more detailed ramen noodles manufacturing process? Let's continue reading the article.
How Noodles Are Made
Instant noodles are made from wheat flour, water, salt, and alkaline water. Among them, alkaline water is a kind of alkaline water that can increase the elasticity of noodles. The noodles are made in four steps. First, all the ingredients are kneaded together to form the dough. In the second step, roll out the kneaded dough and cut it into thin noodles. Then the noodles are steamed in a pot, and finally dehydrated and packaged. Every step of the manufacturing process adheres to the use of advanced technology, and the ramen factory attaches great importance to the dehydration process. Because dehydration is so important for instant noodle preservation, wholesale ramen noodles suppliers have tried many different methods.
Momofuku Ando, the founder of instant noodles, succeeded in making the first instant noodles through trial and error. This instant noodle is fried at a high temperature to remove moisture from the noodles, making the noodles almost completely dehydrated. This method is a reference to a traditional Japanese fried food tempura and then experimented with. Besides, it has the added benefit of leaving countless tiny holes on the surface that allow the noodles to rehydrate more easily when soaked in hot water. This is also the reason why instant noodles can be enjoyed after soaking in hot water for a short time.
Improvements In The Manufacturing Method
With the development of the times, people are pursuing healthy noodles. Therefore, various methods have been developed to dehydrate the noodles, one of which is to dry them at high temperatures. This method of blow-drying at high temperatures was actually tried in the early days of instant ramen, but it was not popular because the noodles did not easily fall apart in the soup. In the late 1990s, due to improvements in blow-drying techniques, a dehydration method was developed in which noodles were exposed to hot air for one hour. Ramen products made in this way are known as non-fried noodles and are low in calories because they are not fried.
Nowadays, in addition to these non-fried noodles, many low-calorie noodles have been developed. Such as air dried ramen and organic noodles. KINGDAVID's air-dried noodles are made from wheat, salt, and water without adding any preservatives or artificial flavoring. They are 100% steamed and air-dried and contain 10 grams of plant-based protein per serving. This manufacturing process reduces the fat content to less than 1 gram, thus providing healthier and lower-fat noodles.
One of the great advantages of convenience foods is that they can be stored for a long time. In order to ensure their preservation, the general water content should not exceed 12%. The moisture content of fried instant noodles is between 3% and 6%, so they can be stored for a long time.
Conclusion
The manufacturing method is constantly improving with the development of technology, and ramen manufacturers are also working hard to show us and develop various production methods to give customers a better eating experience. Therefore, there is a reason why instant noodles can always be favored by people. If you are looking for delicious instant noodles, or even want to try new air dried ramen noodles and organic noodles ramen, you can contact KINGDAVID.
KINGDAVID is a premier noodle wholesale manufacturer in China. We have a professional R&D team to develop various types and flavors of noodles so that customers can enjoy delicious and healthy products.
