At present, the basic products of dried noodles on the market are brand-name operation and modern automatic production, which not only ensures the sanitary conditions and production technology, but also strictly grasps the quality of the source from the farmland to ensure the quality of wheat and flour, and carries out multiple inspections and multiple quality tests in the production process, so that every dried noodle that reaches the consumer's table is truly trustworthy. We don't pursue the strength and whiteness of noodles, we only pursue nutrition and health, without adding any additives, and pursue the natural taste.
Noodles, a kind of pasta, are convenient, fast and nutritious in life! It brings a lot of convenience to life! But it's hard to say which one is bad now! Dried noodles or fresh noodles? Personally, I'd better buy noodles from a big factory! Because in order to ensure food safety, many noodles in the market are mixed with some additives such as preservatives, and in order to ensure a longer shelf life, various methods are used to ensure that they can last for about one year, so it is generally better to make fresh noodles by themselves: it can ensure the fresh nutrition of noodles! It's hard to say what you bought outside. You have to distinguish carefully. Noodles, which have a long shelf life, are also put inside. Preservatives, salts, etc. And relatively heavy. So try to eat fresh things for a long time. Better eat and cook now! If you eat out sometimes, try to choose a bigger store, which is more reliable and can ensure food safety! [Bowing]
Noodles have become one of the indispensable staple foods in people's lives because of their convenient and quick cooking, especially in the north, where every household eats noodles every day. People eat two kinds of noodles every day: fresh noodles and dried noodles. Most of dried noodles are made by machines, and fresh noodles are hand-rolled, which is more delicious than dried noodles. In daily life, people demand too much about the taste of noodles, but they ignore the very important factor of food safety. Here, let's introduce fresh noodles and dried noodles, which is safer:
Noodles are made of wheat flour with salt, alkali and water, dried and cut into certain lengths. They contain no preservatives and additives, and their nutrients are effectively preserved. The reason why vermicelli can be preserved for a long time is that it has no moisture after drying and dehydration, and the preservation time is naturally long. Noodles are mainly divided into ordinary noodles, colored noodles and handmade noodles. At present, dried noodles have staple food, flavor, nutrition, health care and other varieties. Dried noodles have always been one of people's favorite pasta because of their rich nutrition, convenient eating, low price and easy storage. At present, the dried noodles on the market are basically brand-name management, and modern and automated production not only guarantees the sanitary conditions and production technology, but also strictly controls the quality of the source from the beginning of farmland to ensure the quality of wheat and flour, and carries out multiple inspections and multiple quality tests in the production process, so that every dried noodle that reaches the consumer's table is truly trustworthy.
At present, most fresh noodles on the market are produced by small workshops. The sanitary conditions and production technology of these small workshops for making fresh noodles are also uneven, so it is difficult to ensure food safety. In order to maximize profits, some small workshops completely ignore the food safety issues that the society is very concerned about. In order to pursue the preservation time and taste, some small workshops will add more additives such as humectant, whitening agent and stiffening agent.
Conclusion: After reading the sharing above, you should know which is the safest, fresh noodles or dried noodles.
The safety problems of fresh noodles and dried noodles include that noodles are non-toxic and harmless, and basically retain the nutrients in wheat flour, which is harmless to human health.
The main raw material of fresh noodles and dried noodles is wheat flour. If it is coarse cereal flour, add a certain amount of coarse cereal flour, such as buckwheat flour. In order to meet the technological requirements or improve the taste of noodles, an appropriate amount of additives will be added when making noodles. Therefore, the safety of fresh noodles and dried noodles depends on the quality of raw materials such as wheat flour and whether the quantity and types of additives added meet the requirements of national standards. So, which is safer, fresh noodles or dried noodles?
Usually, fresh noodles and dried noodles are made of high-gluten wheat flour, nutrition-fortified wheat flour or noodle wheat flour. However, in order to reduce the cost of raw materials, some people will use inferior flour or ordinary flour to make fresh noodles and dried noodles. In this way, in order to make fresh noodles and dried noodles taste hard and not easy to break, these people will use additives, which may lead to unsafe fresh noodles and dried noodles.
It can be seen that using inferior flour or ordinary flour to make fresh noodles and dried noodles may lead to unsafe products (caused by additives).
When cooking fresh noodles at home, if you use high-gluten flour, you don't need to add any additives. If you want to increase the nutritional value of fresh noodles, you can make noodles with eggs or duck eggs.
Small shops or workshops specializing in making fresh noodles and dried noodles will add additives, such as salt, edible alkali and quality improvers (such as gluten fortifier). According to the requirements of the national food safety law, the quantity and variety of additives must comply with the provisions of GB2760-20 14 "National Food Safety Standards for the Use of Food Additives".
1, industrial salt and industrial soda ash
In order to reduce the cost, some people may use industrial salt and industrial soda ash when making fresh noodles and dried noodles. Salt and soda can increase the elasticity and ductility of noodles, making noodles easy to cook, smooth in taste and long in shelf life (not easy to turn sour).
The high content of heavy metals in industrial salt and industrial soda ash will reduce the content of heavy metals (such as lead, total arsenic and aluminum). ) exceeds the standard in fresh noodles and dried noodles, so it is not safe to eat such fresh noodles and dried noodles.
2, industrial borax
Some people may add industrial borax when making fresh noodles and dried noodles. Borax can make noodles have good toughness, elasticity, long shelf life (preservation and antisepsis) and keep fresh noodles moist. Borax, commonly known as sodium borate, is a toxic substance, and the state prohibits its use in food.
3. Safety supervision of fresh noodles and dried noodles
In order to ensure food safety, the state promulgated the Detailed Rules for the Implementation of Food Safety Supervision, Sampling Inspection and Risk Monitoring (20 14), which clearly defined the sampling items of dried noodles and fresh noodles, including borax and heavy metals (lead and aluminum); The sampling items of fresh noodles include borax and heavy metals (lead, total arsenic and aluminum).
In order to standardize and control the quality of dried noodles, the State Grain Bureau issued the national standard LS/T32 12-20 14 "Dried Noodles". For fresh noodles, there are no national standards, only local food safety standards and food safety enterprise standards. Small shops selling fresh noodles and dried noodles have no product standards, and enterprises that have obtained food production licenses have food safety enterprise standards.
The safety of fresh noodles and dried noodles depends on the quality of raw materials and whether the additives meet GB2760-20 14.
Fresh noodles and dried noodles made of industrial salt, industrial soda ash and borax are harmful to human body and unsafe to eat.
Fresh noodles and dried noodles produced by enterprises that have obtained food production licenses are safer; The dried noodles sold by small shops may be unsafe, and the fresh noodles they sell may be even more unsafe.
I think the dried noodles produced by big manufacturers will be safer. Nowadays, fresh noodles are generally produced by small processing plants, and many additives and whitening agents are usually added to ensure that the surface looks particularly shiny. There will also be many preservatives. Noodles produced by large intestines are strictly tested, so the safety will be higher.
Fresh noodles (known as water leaves in Chengdu) bought in the vegetable market used to be alkaline and sour in two days, but now they are not sour in a week. I read an article today saying that it was because formaldehyde was mixed in it, so I quickly threw away the remaining water in the refrigerator. What about dried noodles? Are these preservatives mixed in? Who knows?
Which is safer, fresh noodles or dried noodles? In fact, this is almost the worst case. As long as it is bought in the market, there are added ingredients in it. If you have to compare, personally, fresh noodles are better.
How can I put it? Take preservatives as an example. Generally, the shelf life of dried noodles is twelve months. It will experience spring, summer, autumn and winter at room temperature without deterioration. What should I do without preservatives? Some people say that all the fresh noodles sold in the market are processed by small workshops and preservatives are added. This may also be available, but it is not necessary to add it in winter. After all, preservatives cost a little money. The period of fresh noodles is short. Noodles that can't be sold out on the first day will be sold out on the second day. The temperature is so low in winter that fresh noodles should be fine for two days.
In fact, dried noodles and fresh noodles are safe to eat as long as they are not expired. If you are really uneasy, buy some flour and roll it at home. My own cooking is absolutely not added. But have you ever thought that wheat comes from the ground and is added with pesticides? So what should we do? It is obviously impossible not to eat.
So, there is no need to entangle this. You should eat and drink and don't take anything to heart. For fun, it's still me who looks in the mirror. [yi tooth]
For this old man, the fresh noodles made by himself are of course the safest!
This paper introduces a method of making egg noodles and wonton skins with household manual dough press.
My family's home manual dough press is a three-roller type, and the three rollers are used to press dough, cut wide noodles and cut fine noodles respectively. Market price 100 yuan or so, made of stainless steel.
First of all, egg noodles
Ingredients: 500g flour. Snow pollen has the best appearance and taste, and whole wheat flour has the highest nutritional value.
Ingredients: 1 egg, 3g salt and water. Water and egg liquid * * * is about ***450g, and the ratio of flour and water (including eggs) is 1:0.45-0.5. In principle, drinking less water is better than drinking more.
Practice: mix the main ingredients and ingredients, stir them into flakes, and then press the dough with the dough roller of the dough press.
First choose the widest gear. The old man's machine is 1 gear. At first, the dough will spread out. Just press a few times. Just like kneading dough by hand, press it repeatedly until the dough is smooth, grind it by hand and grind it by roller.
At this time, you can move up to the second gear and continue to press the dough. If you feel that the noodles are long and inconvenient to operate, you can say that the noodles are divided into several sections. The old man's 500g face is generally divided into four sections. At this time, the pot for cooking noodles can be ignited with water, and about 3g of salt can be added.
After all the blocks are pressed in the second gear, it will be upgraded to the third gear to continue pressing. The experience of the elderly shows that this kind of pressed dough is more suitable for making noodles.
Next, you can use a wide roll or a thin roll to press the surface. In order to prevent noodles from drying up, you should shake the handle with one hand and drag the noodles under the machine with the other hand and sprinkle them on the floating surface in time.
If the pot is big enough, all the noodles can be cooked together. The pot is small, and you can cook a handful of noodles. Then noodles are eaten differently, and the length of boiled noodles and noodle soup is also different.
Boil water (brine, fried sauce, noodles, etc.). ) Rinse with clear water. Generally, it is cooked in three places like jiaozi, and you can eat it after taking it out.
The noodle soup is boiled with broth or clear soup, and other ingredients are added in due course.
Stir-fried noodles are cooked in clear water only once. Remove cold water and control the water. Because there are eggs in the noodles, they are basically not touched after cold water. Let it cool and you can fry noodles. It can also be stored in a big bowl with a cover or in a food bag in the refrigerator. If you want to eat this water, you can scald it with boiling water for a while. If you want to eat fried noodles, you can fry them directly; If you want to eat noodle soup, put it in the pot.
Extruded noodles can also be frozen in food bags. When freezing, noodles should be kept as loose as possible, and no heavy objects should be pressed. When eating, just take it out without thawing and cook it in water.
Second, press the wonton skin
The recipe is the same as egg noodles.
The method is similar to egg noodles, just press it to the fifth gear with a rolling pin. The dough should be as wide as possible, so as to cut out the wonton skin with the right size.
Of course, the wonton skin is pressed out, but no wonton stuffing is prepared. You can also eat it in noodles.
It should be noted here that wonton is easy to stick because of its thin skin; If the room is dry, the wonton skin will soon dry and harden. Therefore, one is to sprinkle more floating noodles, the other is to make stuffing first, and then press the noodles; Third, make wonton while pressing the skin.
Try it if you can. The taste of noodles is comparable to that of Lamian Noodles in Lanzhou, and the wonton skin will give you unexpected surprises!
With the accelerated pace of life, many people like to eat noodles. Noodles are a kind of nutritious food which is simple to make and convenient to eat. It is not only a nutritious fast food, but also a staple food. Noodles are dough made of randomly added flour such as grains or vegetables, beans and eggs. After that, it is made into various shapes with short growth and large thickness by pressing and rolling, and finally it is cooked by cooking and frying.
Let's discuss, which is safer, fresh noodles or dried noodles?
Fresh noodles have a short shelf life, only two or three days, and then they will go bad, so they must be dried or frozen.
Usually we stick together when rolling noodles at home, but why don't the products sold in the market stick together? And strong. This is because they added edible gum and some salty flour and konjac powder to it, which has the function of moisturizing; There are also food additives, which can prolong the shelf life and not deteriorate for two or three days. These additives mentioned above all belong to the category of national food safety. Please help yourself to this. Experts said that China has a complete set of enforceable reference standards for food additives, so no one should worry too much.
Therefore, when buying fresh noodles, you must choose a merchant who has passed the formal letter.
The identification method of fresh noodles is white, rarely broken, not muddy when cooked, not easy to cook, and good toughness, so attention should be paid to it, so additives may be added to this kind of fresh noodles.
Homemade fresh noodles are the best. Visible and tangible, health is guaranteed.
Let's talk about dried noodles: 1. Color observation, the color is white, microstrip yellowish is high quality.
2. The packaging should be neat and beautiful, and the name of the factory, the date of production and the shelf life should be complete; It is not recommended to buy eggs and vegetable dry powder in the ingredient list, which has almost no nutrition. Compared with the high price, it is recommended to choose the original flavor; In addition, the sodium content in the ingredient list is below 500 mg, and it is too salty if it is higher. Purchase is not recommended. Look at the packaging and the hygiene of the fans. Don't wrap it in paper. Be sure to buy it from a big manufacturer with a production license.
3. Neat, less broken strips, high-quality vermicelli uniformity and broken strips rate are less than 10%.
4. Smell the taste, high-quality dried noodles have the taste of flour.
No matter whether fresh noodles or dried noodles are used as imported food, we should keep them well shut. Everyone should be vigilant, learn more knowledge, and don't let criminals take advantage of it. In this way, the food we eat is safe, whether it is fresh noodles or dried noodles.