Instant noodles belong to fried food. In the frying process, oil will be hydrolyzed after being heated at high temperature, which will lead to the increase of free fatty acids and the increase of physical and chemical indexes. In the process of product circulation and storage, the fat contained in instant noodles will gradually oxidize, leading to the continuous increase of peroxide value index, so the quality of instant noodles can be guaranteed within 6 months under normal circumstances, but it is difficult to guarantee after 6 months.