1. How to Make Noodle
Ingredients
- All purpose flour or high-gluten flour
- Water
- Salt: strengthen the gluten network, and more rounded flavor
Flour: Water= 2:1
Instruction
- Dough Preparation
- combine flour and salt
- add water and mixing
- knead for 10 minutes until smooth and elastic
- shape into ball, rest 1 hour for easier stretch
- Pulling
- divide into small portions, golf ball size
- roll each ball into long thin strip
- hold ends, stretch by bouncing while pulling outward
- Cooking
- bring water to boil
- add noodles, fresh noodles cook much faster. 1-3 minutes
- transfer to a bowl of cold water to stop the cooking process
2. Juice from Concentrate
Process: juiced and water is evaporated
Advantage: longer shelf life and easy to transfer
Disadvantage: alter the natural flavor, nutrition value may degrade
2.1. Cold Pressed
Process: juiced by applies pressure
Advantage: fresher taste
Disadvantage: shorter shelf life, cost more, less juice
3. How is Food lifespan get Determined
Type of shelf life:
- Best before, after this date, the product still safe to consume but not taste expected
- Use by: safety-related date, after this date, should not be consumed
Product formulation, microbial analysis, storage studies, packaging etc
4. Legal About Ingredient Statement
In most developed countries, there are specific regulation governing these labels
FDA: food and drug administration
- cover most foods
USDA: US department of Agriculture
- cover meat, poultry and some egg products
- since it initial and primary mandate was to support farmers
- NO vegetable: historical reason, since not harmful as meat
Nutrition Labeling and Education Act, require all packaged food contain nutrition information