Recently, the debate over instant noodles has been controversial, which has caused some doubts about consumers who are not familiar with instant noodles. At present, there are three major misunderstandings about consumers' understanding of instant noodles.
Misunderstandings: Incomplete nutrition of instant noodles, lack of protein, vitamins and minerals.
In fact, no one food can provide complete nutrition, except that the baby can only eat one type of food—breast milk. No one can fully satisfy the nutritional needs of body growth, development, and reproduction without eating only one food. It is best for a person to eat 10~30 kinds of foods each day to meet the needs of human nutrition and dietary diversification.
Instant noodles were rated by Japan as one of the greatest inventions of the 20th century. In 2003, the global consumption of instant noodles was about 65.25 billion copies, of which about 1/3 were consumed by the Chinese mainland, and 21 were average per year. Instant noodles as a staple food The most important feature of convenience foods is convenience and quickness, good taste, low price and long shelf life. It requires a price of 1 to 2 yuan per package, 80 to 120 grams of medium and low grade instant noodles to achieve a 'reasonable diet, balanced nutrition' Technically speaking, it is entirely possible to do it. The key is price and positioning.
It should be acknowledged that deep-fried instant noodles, like staple foods such as bread and rice, contain incomplete nutrients. In order to make up for the lack of protein and trace elements in instant noodles, there are two solutions: First, instant noodles production companies The relevant national regulations use nutrition-fortified flour to produce instant noodle noodles, adding as much as possible eggs, meat pieces, diced meat, dried bean curd, aquatic products and dehydrated vegetables in seasoning packs, but this will inevitably increase production costs. It is the easiest way to pass through the country and abroad. It means that consumers adjust their local conditions and supplement the necessary nutrients. In addition to emergencies (such as natural disasters), they can draw materials locally, and add some rich ingredients in the process of brewing, cooking, braising, and baking instant noodles. Contains protein (such as eggs, sausages, soy protein, meatballs, fish balls, meat, etc.) and fresh vegetables and other foods to make up for the lack of nutrients in instant noodles.
Misunderstanding 2: The high oil content and salt content are not conducive to health.
The oil-bearing instant noodle noodle of China's well-known brands has an oil content of 18%~20%, and its salt content is 1.6%~2%, which is basically the same as that of the international community. In fact, the oil content of fried instant noodles is higher than that of fritters. Bar, potato chips are much lower.
There are often contradictions in nutrition and taste, but consumers’ balances tend to focus on taste. The brand's instant noodles, the soup is also fragrant, not too salty, too greasy, not too light, lack of oily, but Just right.
Palm oil is commonly used as frying oil at home and abroad. This is because palm oil has high thermal stability. As long as the frying process is operating normally, it will not deteriorate by rancidity. The oil temperature during frying is between 145°C and 165°C. Between frying time only tens of seconds, food heating 'critical temperature' below 200 °C. Due to the low frying temperature and short time, vitamin components such as vitamins in the dough are less lost.
Misunderstanding 3: Adding foods for additives is not a good food.
The so-called food additive refers to the chemical synthesis or natural substance that can improve the color, smell, taste, shape of food, and added to the food to meet the requirements of antisepsis and processing technology. Among them, the nutritional enhancement added to enhance the nutritional value. The agent also belongs to the category of food additives.
At present, large and medium-sized instant noodles manufacturers have their own wheat planting bases for special flour and special mills. The noodles they produce contain natural organic substances such as eggs, wheat protein, soy protein, and natural inorganic substances such as salt and alkali. , Phosphate, etc. The noodles of deep-fried instant noodles are fried at high temperature and the microorganisms have been completely destroyed. In order to increase the antioxidant capacity of oils and fats, traces of TBHQ antioxidants are added. This is an internationally recognized and safe high-quality antioxidant.
Sterilization of soup stock has been widely used cobalt 60 radiation, safe and reliable, and spices package without preservatives. In fact, in the general household soy sauce, vinegar, often allows the addition of trace amounts of caramel coloring agent and trace Preservatives (such as potassium sorbate and sodium benzoate) inhibit the growth of molds. Most instant noodles manufacturers do not produce these liquid condiments themselves. They are often purchased out of the market. Just like the soy sauce and vinegar purchased by the family, they all contain Trace preservatives, as long as they meet the relevant national standards, you can rest assured that eating.
'Send benefits: Come and see how you should lose weight?'
Do you want to slim down? Want to get a weight loss plan of 8 pounds a month?
attention '39 Weight Loss Fitness College' WeChat public number (ID: paireliang or scan the QR code on the upper side), then reply to the keyword '21 days' Nine girls give you immediately!
