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In
some products, expiry date on outer & inner packing is different, what
is the reason? |
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Usually the expiry date is based on the shortest one inside
of the package and marked on the outer plastic bag because it is different
from each other considering the characteristic of noodle and soup, besides
the manufacturer is also different from each content.
This is to considerate consumers who can take it safely by trusting the
expiration date marked on the outer bag that stands for minimum valid date. |
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What
is the "Katsuobushi" inside of Katsuo Fresh Udon? |
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It is made from Bonito, which is heated with steam after sliced,
smoked with oak tree and refrigerated repeatedly for 4~5 months, and finally
cut the solid bonito into thin slices. This is essential element for soup. |
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Why
the noodle tastes sour? |
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Hanil does not use any preservative but use vinegar like acid
for noodle to improve storage and safety. That is why it can give out sour
odor and taste is a little sour sometimes when cooking. |
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What
is "Fresh Udon" in product type? |
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It is a kind of wet noodle that can be stored for a long time
at normal temperate as it is heated with sterilization at hermetic packing
after steamed or boiled. |
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What
is "Saeng noodle" in product type? |
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면It is a kind of wet noodle that keep refrigerated because
it is wrapped without boiling. It there are also dough flake and dumpling. |
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Why
noodle is splitted and turned soft? |
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Noodle is made by cutting into proper thickness in one flat
dough after roll and press two fold dough for better quality.
By this reason, it can be tasted sticky at the moderate temperature as the
noodle texture is lively. On the other hand, it can be splitted and turned
soft if it is stored at freezing and thawing placed repeatedly since moisture
come out of the noodle and in the event the adhered noodle is splitted. |
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Can
I eat "Hot & Spicy Flavor Bowl Udon" by only pouring hot water
in the bowl without cooking in microwave oven? |
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If you cook it by only pouring boiled water in it, chewing
feeling is not so good and less tasty because noodle and soup are not mixed
well so the soup taste is not soaked into noodle. Therefore, we recommend
you to cook it in the microwave oven as you can in order to take the harmonized
flavor of both soup and noodle. |
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What
is gluten? |
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It is a protein lump that was obtained by rubbing wheat flour
in water and wash out strach, and which is composed of Gliadineand Gluten. |
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How
long is shelf life of Fresh Udon ? |
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It is different by storage condition, but normally it is 5
months at the room temperature. |
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What
degree does the room temperature mean? |
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It is 1~35℃. |
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What
degree is for cold food? |
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It's for 0~10℃. |
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Why
noodle in "Cold Dark Noodle" tastes sour? |
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We added food grade acid a little that is safe in body to
improve expiry
date like people put vinegar in "Rolled Rice from the past.
That is why it tastes sour and you can feel assured that it is not went
bad.
You can enjoy it more by putting the noodle into cold meat stock after you
wash it out with cold water several times. |
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Does
product q'ty is related to the cooking time at microwave oven ? |
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When cooking in microwave oven, you should adjust time according
to the oven's type, power, food's recommended heat temperature & quantity.
You must keep your eye on the cooking status by increasing heating time
when you put more than 1 bowl into microwave oven since the heating time
of bowl noodle in oven is set per one bowl. |
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What
is black spot in "Spicy Cold Dark Noodle"? |
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It is a particle of black rice that was put in dough, and
which is found because the size of each particle is different from each
other when black rice is ground. What you see is a bigger one and you can
be relieved because that is normal. |
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Why
the dried flake must be put later when some product is cooked in microwave
oven? |
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Usually, recipe for putting materials is decided by their
status, cooking time.
It is much better to put the dried flake that contain spring onion &
fried starch just before serving because it can keep fresh odor. You can
enjoy better quality of the side supplement with fine condition. |
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Is
there any kind of food preservative in Hanil food's noodle ? |
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As we use food grade acid just before wrapping into plastic
bag instead of food preservative and pass pasteurization process, it can
be lasted for 5 months without artificial antiseptic. |
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What
is L L noodle? |
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It is made by flour or starch. As noodle is boiled or steamed
and put into plastic bag and pass pasteurized process, which can keep fresh
for a long time at normal temperature.
It is quite sticky & soft as it used highly selected material and also
sanitary since it was made at the newest automative facility under strict
quality management. |
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Can
I cook the bowl by covering lid? |
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The current recipe is cooking without putting lid. It is very
dangerous to boil it at microwave oven by putting lid because the content
can be popped and even you can be get burned on your hand. |
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Can
I keep this stuff in cold storage although it is written as keeping at room
temperature? |
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The room temperature is 1-35℃ at which the product can be
stored for 5 months and the storage condition become better if you keep
it at cold temperature.
(Please keep it far from the refrigerant as you can because the noodle may
be detached as the noodle is frozen). |
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What
is different between Udon noodle and Instant ramen noodle? |
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Normal noodle has a lot of fat and can arise many 산패취? since
it was fried in high-temperature oil in short time, whereas woodong noodle
is tasted better as it is not fried in oil but boiled or steamed in high-temperature
and cooled. |
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Can
I trust the nutrition ingredient fact marked on the outer bag? |
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Our all product is sent to authorized institution for analysing
the ingredient bofore launching market, we mark the inspected result on
the outer bag.
Therefore, you can trust in the nutrition fact typed on the outer bag. |
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#202, F2,Shinho-Parkview, 143-40, Gangdong-daero, Gangdong-gu, Seoul, Korea(05398)
☎ 822-473-5872 , Fax : 822-472-8175
Copyright ⓒ 2006 by Hanilfood Co., LTD All rights reserved.
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