Wet Instant noodles (Long life noodle/ LL noodle), originated from Japan, is a kind of instant noodle applying Chinese traditional hand-pulling and hand-rolling noodle technology into industrial production. The noodles made are similar to house-hold hand-rolling noodles with smooth and pleasant mouthful. It is a kind of water-boiled instant noodle that contains Udon noodles, Ramen, buckwheat noodles, corn noodles and etc.
The virtues of the product mainly are that it is non-fried food with super low fat content. The noodles are processed by water which is cool, natural and healthy. Good-quality materials and daintily stuffs, the nutrition is not destroyed as not through high temperature maturity. It is smoother and more elastic mouthful than hand-rolling noodles. It has easy and multiplicity edible methods that can be wok noodles, soup noodles and hot pot noodles. Wet instant noodles adopt international advanced acid adjustment, airproof package and sterilization technology which is non-antiseptic and can be reserved for ten month in ambient temperature. It is regarded as fashion food in Taiwan, Hong Kong, South Korea and Japan and widely accepted and favored by consumers in European and U.S.A. Nowadays, our products mainly exported to England, Australian, U.S.A and Hongkong and other countries and regions, and also to Beijing, Shanghai, Hangzhou and Shenzhen for domestic market.
At present, deepfried instant noodle which has a leading position in domestic market is repeated fried by adding temperature, and the contents inside the processing oil is changed and easy to produce carcinogen. Meanwhile, most of oil used in frying instant noodle is low quality palm oil and the grease of fried instant noodle over 20% which is harm to health.