The myth of instant noodles
Instant noodles are loved by many people,
Especially for students, it is convenient and unique.
The survey of private institutions, the most popular meal in the evening,
Instant noodles are at the top.
Many people believe that instant noodles contain a lot of preservatives, and if you eat too much, We will become mummies. This is a wrong concept.
The current law stipulates that preservatives cannot be added to the noodles of instant noodles, but there are no regulations on the material package, so the preservative is in the material package.
The role of preservatives is to inhibit the growth of microorganisms and extend the shelf life.
The key to the long-term preservation of instant noodles lies in their production methods!
Most instant noodles are steamed and then fried,
Steaming and frying can sterilize,
High-temperature frying will dehydrate the instant noodles and prevent foreign microorganisms from reproducing.
This reduces the incidence of corruption.
So the face body has no preservatives,
The preservative is in the material package,
Don't eat too much of the material package if it will affect your health.
When eating instant noodles,
The hot water poured in for the first time is poured out after 30 seconds,
Pour in new hot water and wait for 2~3 minutes,
It is the best way to soak.
泡面的迷思
泡面受到许多人的喜爱,
尤其是学生,方便又有独特的味道.
民间机构的调查,晚上最热销的餐食,
泡面就排在了首位.
许多人认为,泡面含着大量的防腐剂,吃多了会变成木乃伊,这是错误的观念,
现行法令规定,泡面的面体是不能添加防腐剂的,但料包并没有规定,所以会有防腐剂的是料包.
防腐剂的作用在于抑制微生物的生长和延长保存期限。
泡面之所以可以长期保存，关键在于其生产方式！
大多数的泡面，先经蒸煮再油炸，
蒸煮和油炸能够杀菌，
高温油炸会使泡面脱水，让外来的微生物无法繁殖，
借此降低了腐败的发生率。
所以面体是没有防腐剂的，
有防腐剂的是料包，
怕影响健康的，料包就不要吃太多。
在吃泡面的时候，
第一次倒入的热水，在30秒之后倒掉,
再倒入新的热水，静待2~3分钟之后，
是最好的泡法.