Hokkien noodles come from Fujian China and these Ginger Scallion Hokkien Noodles are a 10-ingredient delicious wonder that takes just 20,Chicken and broccoli hokkien noodles.The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours
SHARE:1.DEFINITION
Alimentary preparation elaborated with wheat Flour、water and starch.
Origin:China
2.INGREDIENTS LIST
Wheat Flour 65.2% water 26.2% starch 7.2% Salt1.4%
3.FINISHED PRODUCT CHARACTERISTICS
3.1 Characteristics
Colour:light yellow
Smell and taste: Slightly sour taste, with a light wheat flavor.
Texture: Viscoelastic fitness
3.2 Physical and chemical characteristics
Moisture:55-75%
pH :3.8-4.7
Cross section:2.5×3.0mm
Rate of broken noodles:1.0% max
Content of AL:<10mg/kg
3.3 Bacteriological characteristics
Total plate count: 1000 cfu/g max
Coliforms : 10cfu/g max
4 PACKAGING
Primary packaging material: PE+PA
Outer packing:Cardboard carton
5.PROCESSING PROCESS
Material reception - Material Mix - Vacuum Mixing - Compound Pressing - Aging Device - Continuous Rollers - Chop Noodles - Boil in Water - Wash & Dipping in Acid - PH Adjustment - Packaging - Weight & Metal Detecting – Sterilization – Cooling – Store – Inspction – Encase
6.Average nutritional characteristics for 100g of product
Nutrition Facts Per 100g |
Amount %Daily Value |
Calories 580KJ |
Fat 0.25g 1% |
Saturated 0g 0% + Trans Fat 0g 0% |
Cholesterol 0mg 0% |
Sodium 120mg 6% |
Carbohydrate 30g 10% |
Fiber 1.2g 5% |
Sugar 0g 0% |
Protein 4.4g 7% |
Vitamin A<0IU 0% |
Vitamin C<0mg 0% |
Calcium 6.36mg 0% |
Iron 0.52mg 2% |
7.INSTRUCTIONS
Fired Noodles or Noodles with soup.
Fry one package of noodles with a teaspoon of oil. Flavour with soy sauce(or oyster sauce), sesame oil, pepper, etc., to taste. For additional flavor, add favourite meat and vegetables.
Add noodles to 500ml of boiling water . Cook for 3 minutes. Add soy sauce,bonito extract, mirin, sake(optional), salt to taste. Add your favourite meat and vegetables.
8.STORAGE CONDITIONS
Keep in a cool and dry place, avoid direct sunlight.
9. TRANSPORT AND EXPIRY DATE
Ambient temperature transport
Expiry date: 10 months after production date.
10. PRINTING
On each cover box, designation of product + expiry date (DD.MM. YYYY)
1.DEFINITION
Alimentary preparation elaborated with wheat Flour、water and starch.
Origin:China
2.INGREDIENTS LIST
Wheat Flour 65.2% water 26.2% starch 7.2% Salt1.4%
3.FINISHED PRODUCT CHARACTERISTICS
3.1 Characteristics
Colour:light yellow
Smell and taste: Slightly sour taste, with a light wheat flavor.
Texture: Viscoelastic fitness
3.2 Physical and chemical characteristics
Moisture:55-75%
pH :3.8-4.7
Cross section:2.5×3.0mm
Rate of broken noodles:1.0% max
Content of AL:<10mg/kg
3.3 Bacteriological characteristics
Total plate count: 1000 cfu/g max
Coliforms : 10cfu/g max
4 PACKAGING
Primary packaging material: PE+PA
Outer packing:Cardboard carton
5.PROCESSING PROCESS
Material reception - Material Mix - Vacuum Mixing - Compound Pressing - Aging Device - Continuous Rollers - Chop Noodles - Boil in Water - Wash & Dipping in Acid - PH Adjustment - Packaging - Weight & Metal Detecting – Sterilization – Cooling – Store – Inspction – Encase
6.Average nutritional characteristics for 100g of product
Nutrition Facts Per 100g |
Amount %Daily Value |
Calories 580KJ |
Fat 0.25g 1% |
Saturated 0g 0% + Trans Fat 0g 0% |
Cholesterol 0mg 0% |
Sodium 120mg 6% |
Carbohydrate 30g 10% |
Fiber 1.2g 5% |
Sugar 0g 0% |
Protein 4.4g 7% |
Vitamin A<0IU 0% |
Vitamin C<0mg 0% |
Calcium 6.36mg 0% |
Iron 0.52mg 2% |
7.INSTRUCTIONS
Fired Noodles or Noodles with soup.
Fry one package of noodles with a teaspoon of oil. Flavour with soy sauce(or oyster sauce), sesame oil, pepper, etc., to taste. For additional flavor, add favourite meat and vegetables.
Add noodles to 500ml of boiling water . Cook for 3 minutes. Add soy sauce,bonito extract, mirin, sake(optional), salt to taste. Add your favourite meat and vegetables.
8.STORAGE CONDITIONS
Keep in a cool and dry place, avoid direct sunlight.
9. TRANSPORT AND EXPIRY DATE
Ambient temperature transport
Expiry date: 10 months after production date.
10. PRINTING
On each cover box, designation of product + expiry date (DD.MM. YYYY)