1. Technology

The pressing and slicing technology of fried instant noodles and non-fried instant noodles are basically the same, but the difference is the final drying method. The fried instant noodles can keep dry for a long time, and many small holes are formed on the surface of the noodle line, which can quickly absorb water after water injection, that is, the rehydration is strong. Non-fried instant noodles are made by hot air drying process, which has poor rehydration, so they used to be eaten as boiled noodles. At present, many enterprises in our country are also using high temperature, microwave, freezing or vacuum drying to improve the rehydration ability of noodles, which can be brewed and ready to eat.

2. Nutrition

The nutritional components of fried instant noodles and non-fried instant noodles are almost the same. They all have 1.7 times more protein content, 3.8 times more calcium and 2 times more iron than white rice of the same quality. The biggest difference in nutrition between fried instant noodles and non-fried instant noodles is calories. The oil content of fried instant noodles is 18%-2%, and the moisture content is below 1%. Non-fried instant noodles have more water content, but the fat content is only about 1/4 of that of fried instant noodles.

3. Taste

Because it takes a long time to dry, non-fried instant noodles usually have thin noodle lines and fine structure, and the taste is close to that of light fresh noodles. However, the noodles of fried instant noodles can be softened in a short time, which is easy to absorb the nutrients in the soup, and the taste is stronger, but the oil content is slightly larger.