1, rice flour is easier to digest than noodles, because the carbohydrate content in noodles is more than that in rice, and the protein content in rice is more than that in noodles. Because carbohydrates are easier to digest than protein, noodles are easier to digest, which means eating rice noodles is easier to get hungry.

2. Because rice flour is mostly made of rice and noodles are made of wheat, rice is a negative food and wheat is a positive food, and the calories of rice are less than those of flour.

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Because of the different molding technology, the basic shape of rice flour is also different. Rice flour is divided into squeezing powder and cutting powder according to the shape of the product.

Extrusion molding can get pressed powder, that is, straight rice noodles. Because of the different eating habits in different places, there are thick strips, medium strips and thin strips. By adjusting the pressure in the extruder and the spinning speed, corrugated rice noodles can also be obtained. The steamed pulp is cut into strips, and the cut powder has a certain width and thickness. Because of the different eating habits in different places, there are medium-wide strips and thin strips.

Refined dry rice flour needs to be boiled in boiling water before it is made into soup powder, fried powder or mixed powder, which is time-consuming and laborious, and it is not convenient.

Instant rice noodles, like instant noodles, do not need to be boiled, just soak them in hot water for a few minutes, and there are various seasoning soups to meet different taste needs. The difference between instant rice noodles and traditional rice noodles is that instant rice noodles need to be rehydrated quickly.

It has good rehydration performance in hot water. Instant rice noodles have some disadvantages, such as long rehydration time and difficult to taste. As a result, the fresh-keeping wet rice noodles with convenient eating (short rehydration time) and good taste came out.

Fresh-keeping wet rice flour is made by unique technology and formula. It retains the characteristics of traditional wet powder and has the characteristics of convenient eating and storage resistance. You don't need complicated cooking methods and skills when eating. After opening the bag, brew with boiling water and add seasoning to make cold noodles, or add boiling water to make soup powder, or stir fry in a pot.

The production process of fresh-keeping wet rice noodles is the same as that of straight rice noodles from rice pretreatment to rice noodle strip forming, but the processes of acid leaching, vacuum packaging and sterilization are added at the back end of the process. Prevent fresh-keeping rice noodles from deteriorating and aging due to excessive moisture.