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The epidemic in the past two years has completely changed our lives, and we occasionally receive notices from the government not to leave the city. Although you can also go market freely to buy food, it always makes people a little worried about surroundings. Don’t want to fill up your refrigerator, too boring to make food by yourself, but you still want to have delicious food? My first choice is vacuum freeze-dried foods of various flavors, such as lyophilized beef and tomato noodles. So what is the difference between lyophilized noodles and ordinary instant noodles?
Freeze-dried noodles are instant noodles processed by freeze-dried technology, belonging to freeze-dried food. Instant noodles have gone through three generations. The first generation is Fried noodles, the second generation is hot-air dried noodles, and the third generation is lyophilized noodles. Lyophilized noodles are also known as FD noodles and FD lyophilized noodles. FD stands for vacuum Freeze drying.
Freeze-dried noodles get their name because they are dehydrated in a vacuum at -30℃. Freeze-dried flour cake and ingredients all freeze-dried, including the water in the noodle soup. Freeze-dried noodles belong to the category of instant noodles, but the production process is different from instant noodles, ingredients more abundant than instant noodles.
Freeze-dried noodles are instant noodles processed by freeze-dried technology. They are so named because they are dehydrated in a vacuum environment at -30℃. They can lock up 96% of the nutrients in food.
Freeze-dried noodles and Fried noodles belong to the category of instant noodles. The biggest difference between them in nutrition is calories. The oil content of Fried instant noodles is between 18% and 20%, while freeze-dried noodles are not Fried, so non-fried instant noodles are healthier.
