The main ingredients of instant noodles are wheat flour, palm oil, sauce and dehydrated vegetable leaves, which are all necessary ingredients to supplement human nutrition. With the acceleration of globalization and the improvement of life rhythm, instant noodles, a delicious food that can satisfy hunger quickly and is rich in nutrition, are increasingly loved by people.
Instant noodles contain some additives. When it comes to additives, people turn pale when they mention them and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. The additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.
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Coiling method
Instant noodles are loved by consumers at different levels because of their strong instant eating ability and reasonable price. Instant noodles are divided into two categories according to the different production processes: one is fried instant noodles, that is, pancake fried and dried; The second is to dry instant noodles with hot air, that is, to dry cakes with hot air.
1. Look at the color: all the cakes are even milky white or light yellow, which are qualified instant noodles, not burnt and unsanitary.
2, smell: good instant noodles smell normal, no musty, spicy and other odors.
3, look at the appearance: good instant noodles have neat shapes and uniform patterns.
4. Look at rehydration: qualified instant noodles are instant noodles that have no obvious broken or broken strips after rehydration and have a non-sticky taste.
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