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Wide noodles, vacuum locks and other technologies open the "new food generation" in the instant noodle industry

December 19, 2019 11:35:44 Source: Food Machinery Equipment Network Editor: Mary Popularity: 10558


[ Food Machinery and Equipment Network Technology News ] Consumers pay more and more attention to the quality of life, coupled with the impact of the development of the takeaway industry, the instant noodle market has been in decline since 2013. China's instant noodle market sales volume has rebounded markedly since 2018 after three years of decline. In the first half of 2019, while sales of the instant noodles market in China increased by 7.5% year-on-year, overall sales also increased by 1.4% year-on-year. As people's demand for high-quality instant noodles expands, technological innovation opens the "new food generation" of instant noodles.

With the improvement of living standards, people's demands for instant noodles have also changed. In the past, convenience, fast food and hunger replacement were replaced by now safe, nutritious and delicious. In order to cater to the needs of the general public, various companies have actively introduced high-tech technologies, and comprehensively expanded and upgraded raw materials, ingredients, flavors, manufacturing processes, and packaging to accelerate the industry's overall transition to the high-end market.
Nowadays, instant noodle companies have added weight to the mid-to-high-end market, constantly introducing new ideas, and striving for technological innovation to occupy the market. For example, wide noodles, noodle non-fried cooking noodles, meat wraps, fresh broth, low-fat, low-calorie and other technologies have been introduced. It is understood that an instant noodle company uses advanced wide noodle technology to ensure that the noodle cake is smooth, elastic, and easy to cook and not rotten. At the same time, it is different from the traditional instant noodle noodle cake in that it is technically "fresh" and has the same taste and flavor. There is not much difference between freshly cooked noodles.
In addition, the meat pack vacuum lock technology and double-sided noodles combined with hot air drying process have a large-capacity meat block package, which can not only keep the fat and amino acids in the meat block stable for a long time, but also lock the delicious taste of the meat block to ensure the instant noodles. The freshness and authenticity of the meat pieces, while the noodles are smooth, elastic, and easy to cook but not rotten, so that the taste and flavor of the noodles and noodle soup can reach the standard of dinner.
Scientific and technological innovations of wide noodle technology, meat bag vacuum lock technology, hot air drying technology, etc., make instant noodles farewell to unhealthy noodles, and also make the variety of noodles rich and colorful, sounding the horn of full dinner and quality .
Not only that, with the continuous increase of environmental protection policies, the convenient industry not only needs to carry out technological innovation in processing technology, but also requires innovation and upgrading in cooking and drying to reduce environmental pollution, reduce energy consumption, and promote the healthy and sustainable development of the industry.
Instant noodles are a kind of fast-food noodles produced by applying modern science and technology on the basis of traditional noodles. The rapid development of instant noodle food is inseparable from the advancement of drying technology. The industrial boiler provides a stable heat source for the instant noodle cooking and drying processes. However, various industries are under pressure from environmental protection policies. Traditional industrial boilers have high environmental pollution and high energy consumption, and it is difficult to meet market demand. At the same time, they have more or less impact on the quality of instant noodles and urgently need to be transformed and upgraded.
The author was informed that an enterprise actively responds to environmental protection policies and regulations, and practices corporate social responsibility to protect the environment. The company replaced the 4 cross-flow furnaces that originally provided steam guarantee for the instant noodle production line with mature industrial boilers with low nitrogen emission technology to complete the upgrade of the steam boiler system.
It is understood that, as the steam boiler achieves key breakthroughs in technologies such as staged combustion and FRG flue gas recirculation, it not only reduces atmospheric and noise pollution, but also increases thermal resistance, reduces heat loss, and improves boiler thermal efficiency.
From the traditional bag noodles that solve the problem of subsistence and fullness, to the barrel noodles that take into account both taste and convenience, and today's fresh-keeping and self-heating technology that meets both umami and health needs, convenience foods are reoccupying the consumer market and sitting firmly on "national food" throne. Modern consumers have upgraded from meeting the needs for food and clothing to quality, so the upgrade of instant noodle products has become the general trend. And instant noodle technological innovation will also open the industry's "new food generation."

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