When it comes to frozen noodles, you may have seen it in some middle and high-end noodle stores and congee stores.

Nowadays, there are more and more companies producing frozen noodles, and the pressure of competition is increasing, so manufacturers are starting to focus their attention on the restaurant channel. As a result, a frozen noodle that can be served in 2 minutes and guaranteed not to be lumped for 30 minutes has emerged.

"Frozen noodles are nothing new in today's market. In Henan, there are several enterprises that produce frozen noodles, but in the early days, limited by the low level of consumer awareness of frozen noodles, manufacturers have a single product, mainly the more common braised noodles, knife-shaved noodles and other varieties." Henan Kitchen Kitchen Food Company Limited (referred to as "Kitchen Kitchen") marketing manager.

"In recent years, with the rapid development of the Internet, takeaway platforms, logistics and transportation, the frozen noodle market began to explode, the product is also more and more rich. Take Kitchen Helping Kitchen alone, the products have changed to knife-shaved noodles, hot dry noodles, ramen, chow mein, spinach noodles, carrot noodles, mixed grain noodles and other famous Chinese noodle series, and the strategic positioning has also begun to rely on these noodles, shifting to the high-end catering channel customized noodle series." The marketing manager added.

Throughout the performance of frozen noodle manufacturers over the years, take the traditional channels of low-end products are increasingly unpopular with consumers, the future, the catering channel will be a number of "soldiers" competition in the new high ground. Specific reasons are as follows:

Thanks to the rapid development of the mobile Internet and the growing maturity of the delivery service, the catering takeaway market has shown explosive growth, but the noodles can go to the takeaway channel is rare, the reason is that, even at the fastest speed meal, a bowl of noodles from the order to the delivery of the consumer to the 20 minutes or so, and it is difficult to ensure that the noodles do not pile up within this time.

Liu Haoqun, sales director of Kitchen Aid Kitchen, said that the key to solving the problem of lumps of noodles after cooking lies in four major processes: vacuum and noodle technology, cooking and boiling technology, washing and oil spraying technology, freezing and locking technology.

With these four technologies, the frozen noodles are still kept at -18℃ when they are used, and can be eaten in 1~2 minutes after the water is boiled in the pot. Because the noodles are processed through advanced production technology, they are still smooth and refreshing after 30 minutes of cooking without sticking or sticking.

In fact, the application of vacuum and noodle technology in the industry has been very mature, the current frozen noodle manufacturers can almost all do, this technology is mainly to increase the gluten of the noodles. Frozen noodles can be realized after cooking 30 minutes not to pile up the core technology does not lie in this, but in the cooking water cooking technology and washing noodles spray oil technology.

After these two processes, the internal and external structure of the noodles is reorganized to form a stable molecular protection, which can maximize the retention of the nutrition of the noodles, but also achieve the noodles after cooking, non-stick, non-sticky, non-lumping.

However, with these four processes, frozen noodle manufacturers are not necessarily winning. The final quality and taste of the frozen noodles depends on the precise application of these four processes, as well as the selection of raw materials such as flour, cooking oil, water and vegetables.

Liu Haoqun introduced, the kitchen to help the kitchen production of frozen noodles because of the quality of the test, and has been and the country's several large chain restaurant organizations.

If the quality of the product is the lifeline of the catering enterprise, then the supply chain is the yardstick for the enterprise to become bigger and stronger. Since 2017, the market demand for standard catering supply has become stronger and stronger.

Standard catering supply not only allows deliciousness to blend with standards, but also meets personalized needs and customizes differences with standards. For example, it can solve problems such as slow backstage production, small kitchen area, food safety risks, dish quality can not be stabilized.

And 2 minutes out of the meal, cooked 30 minutes after the frozen noodles do not lump, can be said to give the restaurant a perfect solution.

Relevant report data show that from 2013-2017, China's takeaway market size increased from 46.5 billion yuan to 209.1 billion yuan, with a compound annual growth rate of up to 45.6%, and it is expected that the market size of the takeaway market in 2022 will exceed 477 billion yuan.

Taking this opportunity, the demand for frozen noodles in takeaway catering is growing rapidly, especially in spicy hot, barbecue, risotto, instant bento and other catering forms are widely used.

In addition, the scale of China's frozen food industry has been expanding, and the level of production technology has been gradually improved. Large frozen food enterprises have set up technology research and development organizations, and with well-known institutions to carry out scientific research cooperation. Some companies also develop their own cold storage, refrigerated trucks, help frozen food to the county, township market sinking.

Some experts predict that with the frozen food enterprises adhere to technological innovation, and constantly improve the level of productivity, China's frozen food industry will be a benign development, and this also points to the direction of the frozen noodles - in the future, frozen noodles will be very promising.

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