Health food BBS the future of foods XIDING NOODLES,China XIDING RAMEN price supplier

  

Introduction

Wheat Flour noodles are an important part in the diet of many Asians. It is believed that noodles originated in China as early as 5000 BC, then spread to other Asian countries. Today, the amount of flour used for noodle making in Asia accounts for about 40% of the total flour consumed. In recent years, Asian noodles have also become popular in many countries outside of Asia. This popularity is likely to increase. This bulletin is written to provide information on formulation, processing technologies, and other related aspects of Asian noodles.

 

Asian noodles versus Pasta

Asian noodles are different from pasta products in ingredients used, the processes involved and their consumption patterns. Pasta is made from semolina (coarse flour usually milled from durum wheat) and water, and extruded through a metal die under pressure. It is a dried product. After cooking, pasta is often eaten with sauces. Asian noodles are characterized by thin strips slit from  a sheeted dough that has been made from flour (hard and soft  wheats), water and salt or alkaline salt. Noodles are often consumed in soup. Eggs can be added to each product to give a firmer texture.

The Basics

Wheat flour is the main ingredient for making Asian noodles. About three parts of flour are usually mixed with one part of salt or alkaline salt solution to form  a crumbly dough. The dough is compressed between a series of rolls to form a dough sheet. The gluten network is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are now ready for sale, or are further processed to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.

Cooking Noodles

Cooking processes include parboiling, boiling, and steaming. Chinese wet noodles are usually parboiled for 45-90 seconds to achieve 80- 90%  gelatinization in starch. The noodles are then coated with 1-2% edible vegetable oil to prevent the strands from sticking together. Parboiled noodles have an extended  shelf-life (2-3 days) and high weight gain (60-70%). They are quickly re-cooked by boiling or stir-frying prior to consumption. Japanese  udon noodles are boiled for 10-15 minutes, rinsed and cooled in running water, steeped in dilute acidic water before packing, and further steamed for more than 30 seconds in a pressurized steamer. This type of noodle usually has a  shelf-life of 6 months to one year. It is also called longevity noodle. Several steps can be taken to assure optimal cooking: (a) the weight of cooking water is at least 10 times that of the uncooked noodles, (b) the size of the boiling pot is properly chosen, (c) the pH of the boiling water is 5.5-6.0, (d) the cooking time is precisely controlled to give optimal results to the product, and (e) the cooking water temperature is carefully maintained at 98-100  C throughout the boiling process. In making instant noodles, the wavy noodle-strands are conveyed to a steamer to cook the noodles. As mentioned earlier, the purpose of steaming is to gelatinize the starch and fix the noodle waves. The steaming time varies according to noodle size, but can be determined by squeezing a noodle strand between two clear glass plates. If the white noodle core disappears, the noodles are well cooked. Steam temperature, steam pressure, and steaming time are key process factors affecting the product quality.

  

Career International Group Co.,Limited is a professional Ramen noodles
manufacturer. We have been designing, manufacturing, and marketing fresh ramen noodles since 2008. we are headquarter in the HongKong and have our own manufacturing plant in China. we assure and provide high quality products to our clients at the most competitive prices.
The product range includes Fresh Ramen Noodles,Longevity(birthday) Noodle ,Shaved Noodle,Lanzhou stretched noodles,Pork Ribs soup Ramen,(Thin noodles)LongXuMian etc.The "XIDING RAMEN" brand name products are sold throughout the world Supermarket and catering multiple store. We welcome distributors, wholesalers, and retailers to contact us for distributions in the HongKong and worldwide.   

Specifications

Name: fresh The north NOODLES Size: 280g per bag Easy to cook two person serving. 280g*20 bag/Cartons

Size: 44cm*30.5cm*12.3cm  

Fresh Ramen Noodle/ Saimin NOODLES / vermicelli NOODLES /Japanese Noodle/Instant Noodle/Fresh Noodle/ The north NOODLES /Chow Mein Noodle

instant noodles/     The north NOODLES

Nutrition Facts:

	NO.	Per 100g	NRV%
	Energy	1038KJ	16%
Protein		10.00g	17%
Fat		0.9g	2%
Carbohydrate		65g	22%
Sodium		116mg	6%

  

major constituents: superior quality Wheat Flour,water,edible alcohol,sult,etc

 

COOKING METHOD

1>.Boil water the pen.

2>.Get ready two bowls,add each soup base into each bowl,add boiling water(802) into the bowl and stir well.

3>.Add noodle into the remairing boiling water and cook for 3 minutes.

4>.Add noodle into the soup base and serve.

5>.Shelf life: 90 days under ordinary tem perature 180 days of cold storage (0-4 degrees Celsius).

Rmarks:

To get the best quality of noodle don't cook it with soup base and over 3 minutes.

Be attention,The kind of having tasty noodle is to eat is as soon as it is done.

Basic Information:

1. Certificate: ISO9001:2000, HACCP, FDA, BRC, HALAL,

2. Packaging: 280g, 280g*20 and customized packaging available.

3. Kinds:Udon Noodle, Ramen Noodle, Buckwheat Noodle, Hokkien Noodle, Flat Thai Rice Noodle, Soba Noodle, Rice Noodle

4. Delivery Time: 20-25days after receipt downpayment from buyer.

5. Advantages: CONVENIENCE,EFFICIENCY, NO ADDITIVES, GREEN and HEALTHY, EDIBLE SAFETY and SECURE HIGH QUALITY

6. Shelf Life: 6Months.

7. Brand: XIDING RAMEN

 

To have the nutritional and healthy Ramen.
To enjoy the different taste of Ramen.