Is there a difference between dried noodles and sun dried noodles?

The taste is different. The taste is smooth and firm when dried in the sun, and the noodles do not stick without stirring with chopsticks when cooking, and the color is translucent. It's just that the dried noodles don't look good, and they are fluffy and untidy.

Drying noodles due to the short drying time of the boiler, easy to appear crispy noodles section, no chewiness, not resistant to cooking, and even worse after lumping, but the drying has glue, but it is quite resistant to cooking, many people can eat it, and the drying looks neat and beautiful.

There are some differences between dried noodles and sun-dried noodles in several ways:

1.Taste: Sun-dried noodles have a smooth and firm texture, and there is no sticking when cooking noodles without stirring them with chopsticks, and the color is translucent.

However, because the drying time of dried noodles is short, it is easy to form crispy noodles and cross-sections, lack of chewiness, and are not resistant to cooking, and even after cooking, they are easy to lump.

2.Appearance: The dried noodles are neat and beautiful because they are dried in a boiler. Sun-dried noodles may not have a neat shape due to the uniformity of drying.

3.Purity: Dried noodles are generally cleaner than sun-dried noodles. Sun-dried noodles may cause some dust to be contaminated with the noodles due to the environmental problems of drying, which will affect the taste.

Overall, while dried and sun-dried noodles differ in appearance and texture, they can both serve as viable ways to make noodles.

The difference is huge. The sun is full of yang energy and energy.

The sun is more hygienic, and the drying depends on the cleanliness of the machine.

Instant noodles are one of the most common fast foods in daily life, because they are very convenient to eat, and they only need to be brewed with boiling water to eat, so many people use it instead of meals. However, there are many rumors about instant noodles, some people say that instant noodles cause cancer? Is this true?

Does instant noodles cause cancer?

To discuss whether instant noodles can cause cancer, let's first take a look at the components of instant noodles, which contain barley flour and wheat flour, including air-dried vegetables, dry flour and oil packets in seasoning oil. The dough is made of barley flour and wheat flour, which naturally does not have any health hazards, and vegetable oil is also commonly used in the kitchen, which is an indispensable ingredient for cooking, which is unlikely to cause cancer.

Air-dried vegetables are vegetables that have been artificially dehydrated under natural conditions, and most of the water in them is removed, and the original color and nutrients of the vegetables are basically unchanged, but some sensitive nutrients, such as vitamin C and some polyphenols, will be lost. Air-dried vegetables are easy to preserve, store, and transport, so they become one of the ingredients for instant noodles.

Polyphenols are compounds unique to vegetables and are compounds that have health-promoting effects. Polyphenols have antioxidant properties, which can inhibit bad cholesterol in the blood and prevent cardiovascular diseases. It can be seen that polyphenols are beneficial and harmless, although some will be lost in air-dried vegetables, but there are no substances that cause harm to people.

Others say that it may be that the plastic bucket on the outside of the bucket noodles causes cancer. If it is qualified in production, it is generally not possible to cause cancer. Because the styrene released from the outer packaging foam barrel does not reach a harmful effective dose, it can be used to hold food, and many countries in Europe, America, Japan, and South Korea are also used in this way.

In this way, there are no carcinogenic substances in instant noodles.

Why are there rumors that instant noodles cause cancer?

In fact, someone once did a comparative test on instant noodles and handmade noodles, and found that handmade noodles can be completely digested within 32 hours, while instant noodles still have remnants and have not been completely digested. In this way, people misunderstand that instant noodles are not easy to digest and are harmful to health. Therefore, instant noodles do not cause cancer at all, and from a nutritional point of view, they are at most non-green foods.

Do not eat instant noodles as a staple food in normal times, and do not eat too much instant noodles to avoid symptoms such as malnutrition and obesity that may affect your health. It's okay to eat instant noodles once or twice once in a while, and it's even better if you can pair them with eggs, vegetables, fruits, milk, etc.

I don't know if the air-dried noodles you are talking about are the kind of dried noodles you eat, so if you eat them, there is nothing wrong with this noodle, but the noodles are made, but the amount of moisture is dried outside, this. It's for better packaging.

Air-dried noodles are unhealthy, or try to eat as little as possible, instant noodles are the most common kind of fast food in daily life, it can be eaten, but it is still necessary to eat as little as possible.

Eating air-dried noodles is healthy, air-dried noodles are just different in the way, and the nutrition is the same.

To hang the noodles, let them straighten with the gravity of the droop, and then dry them slowly (6 to 8 hours), remembering not to expose them to high temperatures.

Dried noodle production process.

Dried noodles are named after wet noodles hanging on the noodle rod to dry, and it is the variety with the largest output and the widest sales range among all kinds of noodles in China.

Pretreatment of raw and auxiliary materials, flour curing, tablet pressing, strip cutting, wet cutting surface, drying, cutting, measuring, packaging, inspection, finished noodles.

Sum Surface and Surface Operation Requirements"Four certain", that is, flour, salt, noodles and other accessories should be added in proportion and quantity; The amount of water added should be determined according to the wet gluten content of the flour, generally 25 32, and the water content of the dough is not less than 31; The temperature of adding water should be controlled at about 30; The mixing time is 15 minutes, which should be long in winter and shorter in summer. At the end of the dough, the dough is loose and small particles, which can be formed into a ball by hand, and gently kneading can loosen and recover, and the section has a sense of layering.

Ripening The dough is cured, stored and divided by a disc curing machine or a horizontal single-shaft curing machine, and the time is generally 10 to 15 minutes, and the temperature and moisture of the dough are not too different from those after mixing.

Tableting is generally carried out by composite calendering and reducing rolling.

Cutting strips and strips are formed by the face knife, which has integral and combined types, and the shape is mostly square, and the basic specifications are divided into five types: 0 and millimeters. There is a cutting knife under the noodle knife, which is used to cut the wet noodles horizontally, and its rotation speed can be adjusted according to the length of each wet noodles.

Drying Dried noodles drying is the most invested and technical process in the whole production, and it has an extremely important relationship with product quality and production cost. The high-temperature rapid drying method is a traditional process in China, but the temperature and humidity are difficult to control, the product quality is unstable, and it is easy to produce crisp noodles. The low-temperature slow-speed drying method is a commonly used dried noodle drying method in Japanese cuisine, which is characterized by imitation of natural drying, stable production, and reliable product quality.

The medium-temperature and medium-speed drying method has the characteristics of both high temperature and low temperature drying, with less investment, low energy consumption and high production efficiency, which is suitable for domestic promotion.

Summary. 1. Ingredients: curved noodles, a small basin of water.

2. Steps: Hang the noodles on a pole and store them in a closed environment, put a plate of clean water under the noodles and wait for 3-5 hours to bend the noodles and the noodles will become straight. 3. Principle:

The curved noodles become soft due to water absorption, and are stretched downward and straightened by gravity. 4. Precautionary measures: After the noodles are pressed, they should be dried in a cool place for 2 hours, and then transferred to a place with good ventilation conditions to dry.

Kiss, 1. Ingredients: curved noodles, a small basin of water. 2. Steps:

Hang the noodles on a pole and store them in a closed environment, put a plate of clean water under the noodles, and wait for 3-5 hours to bend the noodles and the noodles will become straight. 3. Principle: The curved noodles become soft after absorbing water, and the dust is stretched downward and straightened after being affected by gravity.

4. Precautionary method: After the noodles are pressed, they should be dried in a cool place.

1. Ingredients: curved noodles, a small basin of water. 2. Steps:

Hang the noodles on a pole and store them in a round, such as burning them in a closed environment, put a plate of clean water under the noodles, and wait for 3-5 slag to talk about the noodles, and the bent noodles will become straight. 3. Principle: The curved noodles become soft after water absorption, and are stretched downward and straightened after being affected by gravity.

4. Precautionary measures: After the noodles are pressed, they should be dried in a cool place for 2 hours, and then transferred to a place with good ventilation conditions to dry.

Dried noodles usually need to be cooked before they can be eaten, but if you want to eat them straight, you can try the following:

Soak in water: Soak the dried noodles in warm water for 10-15 minutes until tender. Then drain it, add the seasoning and serve.

Steaming: Put the dried noodles in a steamer and steam for 5-10 minutes until tender. Then drain it, add the seasoning and serve.

Stir-fry: Put the dried noodles into a hot pan and stir-fry, add vegetables and seasonings, stir-fry evenly and serve.

It is important to note that dried noodles are usually harder and more pure than fresh noodles, and the texture will be different. Therefore, you can choose different methods to eat according to your taste preferences.

If you want to convert the dried noodles directly into other foods, you can consider the following methods:

1.Fried noodles: Put the dried noodles in boiling water and cook, remove and drain for later use.

Then add an appropriate amount of oil to the hot pan, add green onions, ginger and garlic and stir-fry until fragrant, then add your favorite vegetables and meat, etc., and add a small amount of salt, light soy sauce, dark soy sauce, sugar, vinegar and other seasonings and stir-fry well, and finally add the noodles to continue to stir-fry evenly.

2.Lo Noodles: Put the dried noodles in boiling water and cook, remove and drain for later use.

Then add this appropriate amount of oil to the hot pan, add green onions, ginger and garlic and stir-fry until fragrant, then add meat, dried tofu, etc., pour in marinade (such as soy sauce, monosodium glutamate, star anise, cinnamon, etc.) and stir-fry evenly, and finally pour the noodles into and stir-fry evenly.

3.Soup noodles: Put the dried noodles in boiling water and cook, remove and drain for later use.

Prepare a clear soup made from bones, sliced meat, and other ingredients. Then put the noodles in a bowl, pour in the prepared consommé, and add ingredients such as chopped green onions, shredded carrots, and fungus according to personal taste.

It should be noted that the above practices only provide some basic processing methods, and the actual operation needs to be flexibly adjusted according to personal tastes and situations. In addition, dried noodles have a longer shelf life, but they still need to be kept in a cool, dry environment to avoid mold.

There are two kinds of drying methods: natural drying and peel drying.

1. Natural drying is to hang the wet noodles on the hanging rod and dry them naturally in areas or seasons where the wind and the relative humidity of the daily temperature are 60% to 80%. Due to the long drying time, the product is not prone to puff pastry. This method is mostly used by the people of our country.

2. The drying of the drying room can be divided into two types: fixed type and moving type, the former is fixed by hanging rod, and the noodles are sent to the drying room after hanging on the hanging rod, and are dried by hot air, which is batch production. Transitional drying is a continuous drying method, carried out in a tunnel drying room, the drying device is composed of a blower, radiator, hot air pipe, diffusion fan with wet machine, etc., the hall grip buried moving device is composed of a frame, a chain, a sprocket, a transmission shaft, a motor, etc., the noodles are hung on the book to enter the drying room, and slowly move in the drying room to meet the drying requirements.

Noodles become bent after drying for the following reasons:

1. The drying speed is too fast, and the sunshine is uneven. The noodles dried in this way will cause the noodles to bend because of the inconsistent drying speed. When drying noodles, you should bury it with something to hang it up to make it droop naturally, first put it in a cool, ventilated and dry place, let the moisture of the noodles evaporate slowly, and then put it under scattered light to dry after the noodles are slightly hard, and finally dry them on a sunny day to put them away.

This way the noodles are not easy to bend;

2. There is a problem with the angle of the cutter head of the noodle machine, which leads to the inconsistency of the hardness of the two sides of the pressed noodles, and the different drying speed during drying will cause the noodles to bend towards the thinner side;

3. If the chaotic dough is not even, it will cause the pressed noodles to be soft and hard, resulting in bending.

At room temperature, the shelf life of dry noodles can be determined as: less than one year for noodles and noodles, one and a half years for cold noodles, and two years for dried noodles.

The opened noodles can be packed tightly in a plastic bag, with as little contact as possible with air, and it is no problem to leave it for a month. Somen noodles are raw and dry, so as long as they are kept in a hygienic and dry environment below 20 degrees Celsius, it generally does not matter. If you put it in a place with high temperature and humidity, it is easy to mold, so don't eat it.

But in any case, try to finish it as early as possible after opening the package in the future to avoid waste. Smaller packages are also available.