If you're a fan of instant noodles, do you know how noodles are fried?

Summoning believers, it is time to make a solemn prayer for this divine food. After all, questioning how many times the fried oil goes to fry?

Delicious, nutritious and cheap, but whenever you eat instant noodles, it is like not your mother, the next friend immediately scares you. The other is the dark yellow noodles in the other, it is definitely fried with old oil, used many times. Eating this type is only harmful to health, digestive disorders . only listening to it is afraid to eat anymore. But as a true noodle believer, today I will clarify to you how the noodles are fried:

Why is it necessary to fry noodles?

Instant noodles can be stored for an average of 5-6 months at normal temperatures without moldy.

As we know, microorganisms are the agents that prevent food from being preserved for long. They live in an environment full of three elements: Water, nutrition and air. If one of these three elements is missing, the growth of microorganisms will be inhibited, and among them, water is the most easily eliminated factor.

In the process of producing instant noodles, noodles are steamed with hot steam to ripen, at which time the average water content in noodles is about 50%. Therefore, to reduce the moisture in the noodles, the manufacturer has used the frying method. At this stage, squeezing noodles will take place in the process of 'mutual substitution' between water and oil. This means that when the water comes out of the squeezed noodles, the oil will go instead, so usually squeezing fried noodles will have moisture content of less than 3% and about 16% of the oil. With this moisture, microorganisms cannot grow, so instant noodles can be preserved for an average of 5-6 months at normal temperatures without mold.

Noodles are fried in the automatic system

Modern fried equipment system - no need to heat directly.

In fact, in the process at reputable companies, noodles are fried in a modern frying system - no need to heat directly. With this technology, oil will be heated indirectly by the hot steam (similar to water-proof) outside, then led into a frying pan by a sealed pipe. By installing temperature gauges, measure the amount of oil used to control the maintenance of the oil temperature inside the pan to be stable and automatically add new oil. In particular, the oil used to fry noodles is vegetable oil in solid form, produced by new technology, which is natural filtering by indirect cooling method with cold water. This approach minimizes the generation of trans fat (bad fat) in the oil and makes the following product almost free of trans fat.

Is it true that fried noodles are fried and fried many times?

There have been many rumors that instant noodles use fried oil to fry. But with modern frying technology, inside the frying pan, every 1 passing pasta (in about 2 minutes and 30 seconds) will consume a certain amount of oil. At this time, the system will immediately add 1 new amount of oil with the amount of loss and this activity is continuous and steady throughout the frying process. From there, it can be seen that oil used in instant noodles is always new oil.

Oils used in instant noodles are always new.

Oxidation index of frying oil is strictly controlled

In instant noodles production, the control of oxidation index of fried oil has a very important meaning. Accordingly, in order to assess the degree of oxidation of oil, it is based on the acid value (AV) index. If the oil is strongly oxidized, the oil's AV index will be very high and make the oil smell bad.

For instant noodle production, Codex International Standards Committee and Vietnamese Standards provide: the permitted AV level for fried pasta products is 2 mg KOH / gram of oil. And the manufacturer must always check and evaluate regularly to ensure the AV index in fried oil and in the product meets this standard.

In reputable instant noodle companies, such as Acecook Vietnam, thanks to the combination of modern technology, the use of fresh oil and the strict control of the process of noodles The company has always had a very low AV index (AV 1 mg KOH / gram of oil). As a result, the company's products always have a delicious taste without getting oiled. At the same time, trans fat content in products ranged from 0.01-0.04 g / serving, equivalent to the '0 gram trans fat' claim as defined by FDA (*).

Phew, so it has eliminated all doubts and worries for everyone, especially those who can't live without noodles like me. From now on, eat noodles freely, not worry.

(*) According to the regulations, the Food and Drug Administration (FDA), if products containing less than 0.5g of trans fat per serving are allowed to be published '0 gram trans fat'.