Mie Sedap

Hello steemit friend!!
This time I will discuss about the delicious noodle.

The noodles are typical Chinese food. But now noodles have become a food almost anywhere in the world. Especially after there are instant noodles, we can enjoy it anywhere with a fairly practical way of cooking.
Based on the way of processing noodles can be grouped into 4 kinds:

1. Raw noodles / fresh noodles
   Raw noodles or fresh noodles are noodles that do not experience the process of tanbahan after cutting with moisture content 35%. Fresh noodles are generally made from hard-wheat flour for easy handling. This type of noodles are usually used for raw materials in making chicken noodles (Astawan, 2003)

2. Wet Noodles
   Wet noodles are noodles that have boiling water boiling process after cutting stage and before marketed. The water content can be up to 52% so that the shorter simpannelelative power (40 hours at room temperature). In Indonesia, wet noodles are better known as yellow noodles or meatball noodles.

3. Dry noodles
   Dry noodles are raw noodles that are dried with a moisture content of between 8-10%. Drying is generally done by drying in the sun or by using the oven. Due to the dry nature of this then the noodle has a relatively long storage and in handling quite easily. Dry noodles are also added with fresh egg or egg flour, so this noodle market is also known as egg noodles (Astawan, 2003)

4. Instant Noodles
   Instant noodle is a noodle that has undergone gelatinization process, so to serve it enough by boiling with boiling water, instant noodles usually refer to steamed and deep fried (stemed & deep fried) products (Kim, 1996)
   Instant noodles are also known as ramen. This noodle is made with the addition of some process after becoming fresh noodle. These stages are steaming, forming and drying. Water content of instant noodles generally reach 5-8% so it has a relatively long shelf (Astawan, 2003).

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