Application of TSY Japanese Style Noodles
TSY's main Japanese noodle products are ramen, udon and soba noodles. These three types of noodles are the most common and popular in Japanese restaurants, and their simple and time-saving cooking methods, good taste and chewy, are slowly becoming popular in many different countries and regions
Ramen Noodles is white color, Smell Natural odour of wheat, the toughness of the noodles depends on the cooking time. The most common way to cook is to make bisque ramen, in the early days, the soy sauce flavor with char siu pork and bamboo shoots was most popular, but now the taste of ramen is becoming more and more diverse.
Udon is made from wheat and has special regulations in terms of thickness and length, there are many types of udon in Japan, including Inada udon in Akita, Mizusawa udon in Gunma, and Kasu udon in Saitama. Udon is more varied in its cooking methods, including noodle soup, stir-fried udon, and bukkake udon.
Soba is brown color and made from buckwheat flour, because soba is rich in nutrients and have a certain effect on lowering blood lipids when eaten daily, it is very popular in Japanese restaurant. There are roughly three ways to eat soba noodles, namely cold soba noodles, soba soup noodles, and soba noodles with sauce.
Parameters About TSY Japanese Style Noodles
DEFINITION | Alimentary preparation elaborated with pure wheat |
FINISHED PRODUCT CHARACTERISTICS | 3.1 Characteristics Color: White/light yellow Smell and taste: no special odour Texture: tenderness depends on cooking time 3.2 Physical and chemical characteristics Humidity: 13.5% max. Acidity: 4.0% max Rate of broken noodles: 5% max. Content of AL: <= 10 mg/kg 3.3 Bacteriological characteristics Total plate count (30℃): 100,000 cfu/g max E. Coli: 100 cfu/g max Coliforms : 100cfu/g max |
PROCESSING PROCESS | Ingredients- Mixing - Noodle Sheet Coupling - Continuous Pressing- Rolling –Cutting – Drying - Measured Cutting- Weight Measuring -Wrapping – Carton Packing- Test –Storage |
STORAGE CONDITIONS | Keep in a dry and temperate room |
INGREDIENTS | Wheat flour 85%, water 13.5%, salt 1.5% |
INSTRUCTIONS | Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. |
Application of TSY Japanese Style Noodles
TSY's main Japanese noodle products are ramen, udon and soba noodles. These three types of noodles are the most common and popular in Japanese restaurants, and their simple and time-saving cooking methods, good taste and chewy, are slowly becoming popular in many different countries and regions
Ramen Noodles is white color, Smell Natural odour of wheat, the toughness of the noodles depends on the cooking time. The most common way to cook is to make bisque ramen, in the early days, the soy sauce flavor with char siu pork and bamboo shoots was most popular, but now the taste of ramen is becoming more and more diverse.
Udon is made from wheat and has special regulations in terms of thickness and length, there are many types of udon in Japan, including Inada udon in Akita, Mizusawa udon in Gunma, and Kasu udon in Saitama. Udon is more varied in its cooking methods, including noodle soup, stir-fried udon, and bukkake udon.
Soba is brown color and made from buckwheat flour, because soba is rich in nutrients and have a certain effect on lowering blood lipids when eaten daily, it is very popular in Japanese restaurant. There are roughly three ways to eat soba noodles, namely cold soba noodles, soba soup noodles, and soba noodles with sauce.
Parameters About TSY Japanese Style Noodles
DEFINITION | Alimentary preparation elaborated with pure wheat |
FINISHED PRODUCT CHARACTERISTICS | 3.1 Characteristics Color: White/light yellow Smell and taste: no special odour Texture: tenderness depends on cooking time 3.2 Physical and chemical characteristics Humidity: 13.5% max. Acidity: 4.0% max Rate of broken noodles: 5% max. Content of AL: <= 10 mg/kg 3.3 Bacteriological characteristics Total plate count (30℃): 100,000 cfu/g max E. Coli: 100 cfu/g max Coliforms : 100cfu/g max |
PROCESSING PROCESS | Ingredients- Mixing - Noodle Sheet Coupling - Continuous Pressing- Rolling –Cutting – Drying - Measured Cutting- Weight Measuring -Wrapping – Carton Packing- Test –Storage |
STORAGE CONDITIONS | Keep in a dry and temperate room |
INGREDIENTS | Wheat flour 85%, water 13.5%, salt 1.5% |
INSTRUCTIONS | Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. |
