As the most popular format for instant noodle, the deep fried noodles are produced with the process of mixing, pressing, steaming, cutting, deep frying and cooling. The frying temperature is usually around 120 ~ 170°C, with frying time around 2 ~ 3 minutes. During deep frying, the moisture evaporates instantly due to the high heat and it leaves countless micropores inside the noodle strands. These micropores help the hot water steep through when the noodles are prepared. On the other hand, with the oil content is reduced below 5% after frying, plus the sealed packaging for the final product, the fried instant noodles have long shelf life of six months. There are two standard ways to prepare instant noodles, one is steeping with hot water, and the other is cooking with a stove or microwave. The major difference in processing these two type of instant noodle product is the frying temperature and the frying time.

The fried instant noodles are appetizing both in taste and appearance, with oil content around 16 ~ 22%. The flavor for the noodle can be enhanced by an extra seasoning process with seasoning liquid before frying. In term of packaging, the bag noodles have lower cost and can get easily in to the consumer market with low price, while the cup or bowl noodles are convenient with the ready container. In either way, the instant noodle has become an indispensable part of modern lifestyle.

Specification