Differences between instant noodles and dry noodles?

The Origin of Dry Noodles

Dry noodles originated in the Tang and Song dynasties of China. That was the era when dried noodles were made into “strips”. Dry noodles have been passed down from ancient times to the present, and have undergone various changes before reaching the current shape of small bundles.

The Origin of Instant Noodles

Instant noodles, on the other hand, originated in Japan. Noodles that have been cut into shreds are steamed, fried, and finally fixed into round or square shapes then sold in bags.

Compared with dry noodles, the production process of instant noodles is more complicated, but it is convenient. It does not have to be boiled. It can be eaten by soaking it in boiling water, but dry noodles cannot. The dry noodles must be cooked in a pot before eating.

The tastes of dry noodles and instant noodles are completely different. Instant noodles tend to be salty, while dry noodles are lighter.

In addition to wheat flour and water, dry noodles also add inorganic salts, which are the same as hand-rolled noodles. Instant noodles are different, with wheat flour, cooking oil, and a lot of food additives.

Seeing these food additives, many people can not keep calm. What are these food additives for? Is it safe? Is it healthy? These issues should also be discussed in their production process.

Craftsmanship

Hand-rolling noodles are very simple, that is, after mixing the noodles, wake them up for some time, and then make them into noodles. But the shelf life of noodles at this time is not long, and the noodles may have a sour taste after being left for a day in summer. It’s all microbes at work.

Extending the shelf life of noodles can be achieved by drying the noodles to cut off the living environment of microorganisms. This is how dry noodles and instant noodles extend their shelf life.

However, the processing methods of the two are different, so the composition of the two is different.

The general production process of dry noodles: kneading noodles ->cooking->cutting->drying->packaging.

The general production process of instant noodles: kneading noodles->cooking->cutting strips->steaming noodles->frying and drying->cooling->the packaging.

The production process of kneading noodles, ripening, and cutting strips is the same as that of hand-rolled noodles. The production processes of instant noodles and dry noodles are different. Generally speaking, dry noodles are raw hand-made noodles, while instant noodles are steamed. Hand-rolled dry version. To make the steamed hand-rolled noodles have good rehydration after drying, it is necessary to adopt a rapid drying method. Most of the instant noodles we eat are fried and dried, and the task can be completed in 70 seconds.

The fried drying method has fast dehydration and good rehydration, but the edible oil used is easy to oxidize, and there will be a calm smell after oxidation. Palm oil (not easy to oxidize) will be used from time to time, and of course the most important antioxidant-food additives, but we don’t need to talk about food additives to change color, let alone worry that it can make noodles indigestible for 30 days, as long as the amount meets regulations, there is no problem at all.

Both dried noodles and instant noodles have the last step of packaging, and part of the controversy over instant noodles is also on the packaging of barrel noodles. The reason why there are rumors of wax coating is that some low-temperature food containers use wax-coated cups, but the wax layer will melt at high temperatures, so it is not suitable for instant noodle packaging. The inner packaging of instant noodles is made of polyethylene material, which is relatively safe to use at high temperatures (the temperature of instant noodles), so you can use it with confidence.

From this point of view, instant noodles are only fried once more than dried noodles and hand-rolled noodles (after all, dried noodles and hand-rolled noodles also need to be “steamed” in the follow-up). What about the controversy? The reason for this has to be found in the convenience of eating, which is also convenient for success and failure.

Edible method

From the point of view of the production process, the difference between dried noodles and hand-rolled noodles lies in the drying process. In a sense, dried noodles are dried hand-rolled noodles. Hanged noodles save everyone the steps of kneading noodles and rolling noodles. In terms of eating methods, there is not much difference between the two. It generally needs to cook the noodles (due to the dehydration of the dried noodles, the cooking time will be longer), adjust the noodles, and serve them with dishes. The process is cumbersome, but it can meet the dietary needs of different groups of people according to taste and raw materials.

Instant noodles are different, and the significance of their convenience lies in their ready-to-eat nature. Just need hot water, you can enjoy delicious pasta anytime, anywhere. Therefore, its ingredients are all given, and to make the noodles taste delicious, the sauce and ingredients of instant noodles are all oily and salty. And the vegetable bag in the convenience store is more of a color embellishment. Unless you finish the soup like me, how many small vegetables can you eat? And there were not many at first, which is negligible compared to cooking noodles by yourself and adding some sliced vegetables and meat.

Even though instant noodles are greasy, salty, and monotonous, they can provide calories properly. In some emergencies, such as travel, field, disaster relief, or rescue, instant noodles can temporarily replenish energy for people and save lives.

Precautions for eating instant noodles

1. When eating instant noodles, it is best not to eat them with ham sausages, because ham sausages also contain a lot of sodium ions. If you eat instant noodles and ham sausages together, the sodium ions in the human body will exceed the standard. Excessive sodium ions need to be excreted from the kidneys, which will increase the burden on the kidneys. And eating ham sausage and fast food noodles together for a long time may also cause high blood pressure.

2. Instant noodles taste crispy and are a favorite food for many children. Children who often eat instant noodles will affect their health and normal development. Because instant noodles contain a lot of chemical ingredients such as preservatives, after eating, it will have a certain impact on health.

Instant noodles are convenient, but you should eat less. It’s better to cook dry noodles!