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Frozen Janpanese style udon noodles
Ingredients wheatmeal
processing knead into dough
presure process
ferment
Ingredients | wheatmeal | |||||
processing | knead into dough | |||||
presure process | ||||||
ferment | ||||||
cutting noodles | ||||||
stewed noodles | ||||||
cooling noodles | ||||||
rapidly freezing ,metal detect process,and then packing | ||||||
features | made by Japanese traditional udon noodle process:knead,tread, | |||||
press,cutting,stew,fish out,full automatic production line | ||||||
freezing technique,distinct with normal noodle,have nothing additives | ||||||
pure white and hyaline,cleaning fiavour,elastic and smoothly | ||||||
is the intrinsic healthy food. | ||||||
cooking ways | ||||||
udon noodles is one of the rapresentative food in Japan, | ||||||
unfreezing in boiling water 2minuters,ways for eating, | ||||||
could be cooked by churning,stir-fry and stewing | ||||||
1,mix up sope with some bruised onion and ginger | ||||||
2,can be made cold noodles with some sauce and soup | ||||||
3,can be stir-fryed with additives | ||||||
4,can be eaten by putting into boiling soup,(bones,chicken soup) | ||||||
5,can be made by Shabu-shabu | ||||||
items | frozen udon noodles | normal tep. Udon noodles | |||||
processing | stew→freezing→packing | stew→washing→acid soaking→packing | |||||
status | frozen udon noodles | normal tep. Udon noodles | |||||
keeping | -18°C | normal tep. | |||||
taste | no addictives, pureness | tartish | |||||
noodles | smooth and elastic | highhumidity and less elastic |
material | wheatmeal water farina salt | ||||
keeping | -18°C frozen | ||||
QGP | 12months |
Product Type: Noodles | Style: Instant | Processing Type: Other |
Packaging: Bag, Box | Feature: Normal | Primary Ingredient: Wheatmeal |
Cooking Time: Few minutes | Certification: BRC, HACCP, ISO, QS, Other | Weight (kg): 0.25 |
Shelf Life: 12 months | Place of Origin: Shandong China (Mainland) | Brand Name: Can be arranged as per request |
Model Number: QFUDN01 |