Aneka Resep Mie 1.3 Apk

It is a android application that contains a collection of various recipes noodles. This application can also be enjoyed offline if it was downloaded, jd without an internet connection can be enjoyed. Hopefully useful application for the mothers in the kitchen.

Mie is a typical Chinese food. But now the noodles have become the food was almost in all the world. Especially after the last instant noodles, we can enjoy anywhere in a manner that is practical cooking.

Based on the processing method noodles can be classified into 4 types:

1. Mie raw / fresh noodles
Raw noodles or fresh noodles are noodles that do not undergo the process tanbahan after cutting with a water content of 35%. Fresh noodles made from wheat flour generally hard type for easy handling. Mie this type are usually used as raw material in the manufacture of chicken noodle (Astawan, 2003)

2. Wet Noodle
Wet noodles are noodles that undergo a process of boiling water to boil after cutting stage and before it is marketed. The moisture content can reach 52%, so the power simpannyarelatif short (40 hours at room temperature). In Indonesia, a wet noodle, better known as yellow noodles or noodle meatball.

3. Dry Noodles
Raw noodles dry noodles are dried to a moisture content between 8-10%. Drying is generally carried out by the drying in the sun or by using the oven. Due to the dry nature of this that the noodles have a relatively long shelf life and handling and is quite easy. Dry noodles also added with fresh eggs or powdered egg, so the noodles market is also known as egg noodles (Astawan, 2003)

4. Instant Noodle
Instant noodles are noodles that have undergone gelatinization process, so as to serve it simply boiled with boiling water, instant noodles usually refers to products that are steamed and fried in oil (stemed & deep fried) (Kim, 1996)
Instant noodles are also known as ramen. These noodles are made with the addition of several processes after being fresh noodles. The stages are steaming, forming and drying. The water content of instant noodles generally reaches 5-8% so that it has a relatively long shelf life (Astawan, 2003).


Thank you
Hopefully Helpful ^ _ ^