Ultra-high freshness, long shelf life:
This is the most crucial advantage. The high-temperature and high-pressure sterilization process achieves commercial sterility, allowing the product to be preserved for 6 to 24 months at room temperature without the need to add a large amount of preservatives. This significantly reduces the costs and reliance on cold chain transportation and refrigeration display.
Maximize the preservation of taste and flavor:
Since the noodles have been pre-cooked before packaging and have been sterilized together with the soup in the bag, they can better retain moisture and prevent the noodles from drying out.
The sterilization process is carried out in a sealed environment, and flavor substances are less likely to volatilize and be lost. During storage, the noodles will continuously absorb the soup, becoming more flavorful and having a taste closer to freshly cooked noodles. The reconstitution degree is high, avoiding the greasy or dry sensation of the instant noodle dough.
Extremely convenient for consumption:
Just open the package and eat directly. No need to prepare bowls or chopsticks.
Heating is extremely easy: Consumers can directly place the entire packaging bag into boiling water for water bath heating (about 3-5 minutes), or put it in a microwave oven (requiring the sealing to be cut for exhaust), eliminating the hassle of washing the pot and dishes. This is an important experience improvement compared to bowl-style instant noodles.
Safe and reliable packaging:
The sterilization bags usually adopt multi-layer composite structures (such as PET/AL/CPP, NY/AL/RCPP, etc.), which have excellent barrier properties (resisting oxygen, water, and light), and can effectively prevent the oxidation and deterioration of the contents as well as the loss of flavor.
The materials used comply with food-grade safety standards and can withstand high temperatures and high pressures. They will not release harmful substances during the sterilization process, ensuring food safety.
The packaging design is flexible and has a good display effect:
The bags can be made in transparent styles or with transparent windows, allowing consumers to visually see the noodles and the genuine ingredients (such as vegetables, meat pieces) inside, thereby stimulating their desire to purchase.
The flat packaging is more suitable for printing exquisite patterns and brand information, enhancing the product's grade.
Lightweight and environmentally friendly, with low logistics costs:
Compared to hard packaging such as glass jars and metal cans, the cooking bag is extremely lightweight, significantly reducing energy consumption and costs during transportation.
The packaging volume is small, and the space utilization rate is high, reducing storage and shelf space requirements.
Ready-to-eat wet noodles/semi-dry noodles: Such as instant wet noodles, mixed noodles, cold noodles, etc. After being steamed or fried, the noodles are mixed with seasonings and placed in bags for sterilization treatment.
Udon noodles, ramen noodles: These products have a high moisture content and the traditional method has a short shelf life. The steaming and packaging method can significantly extend the shelf life.
Fresh pasta: Also solves the problem of short shelf life due to refrigeration.
Noodles for catering and industrial use: Provide standardized and easily stored noodle raw materials for restaurants and canteens.
