But compared with other fried instant noodles, it is still much healthier!
The grain Dojo is delicious, seafood is the best, and ribs are the same as beef. No matter what instant noodles are, I think it's ok to eat them occasionally.
The difference between frying and non-frying is a process.
Many people know that instant noodles can be preserved for a long time after frying. So, why can non-fried instant noodles be preserved for so long?
In fact, the pressing and slicing processes of the two kinds of instant noodles are basically the same, but the final drying methods are different. The fried instant noodles can be kept dry for a long time, and many small holes are formed on the surface of the noodle line, which can quickly absorb water after water injection, that is, the rehydration is strong.
Non-fried instant noodles are made by hot air drying process, which has poor rehydration, so they were used as boiled noodles before. At present, many enterprises in China are also using high temperature, microwave, freezing or vacuum drying to improve the rehydration ability of noodles, which can be brewed and ready to eat.
Nutritive calories are different.
When choosing fried or non-fried, a considerable number of people first care about nutrition. Nissin Food Safety Research Institute has long been concerned about this issue and has done a lot of verification, research and analysis.
Director Yamada Minguang said that research shows that the nutritional components of the two are almost the same. They are all 65438+ protein, which is 0.7 times more than white rice of the same quality, 3.8 times more calcium and 2 times more iron. According to the viewpoint of nutrition, protein accounts for 15%, lipid accounts for 25%, and carbohydrate accounts for 60%, which is a manifestation of balanced nutrition, and these two kinds of instant noodles are close to this ideal state, so it can be said that they are both convenient foods with balanced nutrition, which are conducive to supplementing energy and being easily absorbed by the human body.
The biggest difference in nutrition between the two is calories. The oil content of fried instant noodles is 18%-20%, and the water content is below 10%. Non-fried instant noodles contain more water, but the fat content is only about 1/4 of that of fried instant noodles.
Up to now, there is still no data in Japan to prove that fried instant noodles contain carcinogenic acrylamide.
Non-fried tastes more refreshing.
People who have requirements for taste may find that instant noodles taste slightly different whether fried or not. Director Minguang Yamada said that non-fried instant noodles usually have a thin noodle line and a thin structure, and the taste is close to that of light fresh noodles because it takes a long time to dry. It's like providing diners with a blank sheet of paper. You can add different soups you like to taste, and there are many changes.
The noodles with fried instant noodles can soften in a short time, easily absorb the nutrients in the soup, and have a stronger taste, but the oil content is slightly higher, and the taste adjustment that consumers can make is not great.
Since the two kinds of instant noodles are only slightly different in taste, why are non-fried instant noodles so rare in Japan and China?
Director Minguang Yamada pointed out that although the characteristics and taste of non-fried instant noodles are good, the cost of hot air drying equipment is high and the management of microbial control engineering is complicated, so it is more expensive. Relatively speaking, fried instant noodles are more affordable, so the market is wider and the types are more natural.
Instant noodles can also be healthy. Nowadays, instant noodles have spread all over the world and become an indispensable food in people's lives. For busy modern people, eating instant noodles seems to be an inevitable thing. It is said that the earliest instant noodle producer was a chef named Yi Zhifu in Yangzhou, China. He added eggs to flour, rolled them into thin slices, cut them into filaments, boiled them in water, and then immediately fried them in oil. The noodles treated in this way can be soaked in hot water at any time, which is very convenient to eat. The appearance of instant noodles has set off an upsurge in the food industry, adapted to the fast pace of modern life and saved people's time, so instant noodles have made a contribution that cannot be ignored. Although instant noodles are getting more and more delicious with the progress of food industry, they always feel unhealthy. But with a little processing and some ingredients, you can still eat healthily.
1, instant noodles are best cooked, you can add some vegetable ingredients to them at will, and finally beat an egg, which is more than enough nutrition.
2. It is best to pour out the soup when soaking instant noodles, and then add boiling water or other soup; Or it's best not to put all the condiments, just put half of them, and add some healthier condiments, which will not only taste better, but also make you feel more at ease. 3, instant noodles are only suitable for emergencies, eat at most once a day, not every day.
4. People who often eat instant noodles should add 1 to 2 eggs, or 2-4 cakes, 1 to 4 fresh fruits (apples, pears, tomatoes, cucumbers, etc. ), 2 small pieces of chocolate, a glass of milk or 100 grams of beef jerky and bacon every day. Only in this way can we meet the requirements of human nutrition intake.
The noodles of instant noodles are generally serrated, because in the production process, noodles are fried and dehydrated, which is convenient for storage, and because there is a gap between serrated noodles and noodles, they can be dehydrated and fried evenly, which is beneficial for storage.