The rich juices help improve the quality of the 3 mien noodles.
3 The region focuses on packaging rich meat and bone stew broth to improve the quality of instant noodles.
Understanding the culinary characteristics of the region and the tastes of the users, Uniben’s R&D experts, after many years of research, developed a juice pack that replaces traditional spices.
“By combining an exclusive recipe and applying modern technology in the refining process, we have successfully launched a rich juice packaging that preserves the quintessence of Vietnamese cuisine on the one hand and enhances the quality of family food on the other,” said one company. Representative.
Ingredients for the juice pack
Research and development experts carefully select the ingredients, carefully process the freshness, and concentrate the juice to preserve the most natural taste. Businesses prioritize suppliers who meet standards, grow naturally and comply with VietGAP regulations.
In view of the growing demand for products by the panelists, the Uniben representative believes that the investment, the selection of inputs combined with modern production lines will make it possible to obtain high-quality products and increase consumer confidence.
By distilling the essence of delicious dishes from three regions into products, Uniben brings billions of juice packs to Vietnamese family dinners every year. The company separates meat and bones with the secret of simmering for hours, aiming to make instant noodles tastier and set a new standard for delicious shell noodles.
Modern production lines
Uniben puts the emphasis on consumer health and always focuses on processing and quality control. The unit takes advantage of the available benefits, such as B. A large-scale factory system designed and built according to European standards, modern machines and lines, production, packaging and pasteurization technology … to ensure safety and hygiene indicators managed according to the rules. HACCP standards, ISO 22000.
Therefore, all raw materials have to go through a strict control process before they go into production. In the simmering phase, fresh ingredients are placed in a large pressure cooker, seasoned with spices according to a standard recipe and cooked for many hours.
“The cooking is considered complete when the juice reaches a certain consistency, when the color is orange-brown, when the aroma of shrimp, meat and vegetables mixes. Then these drops of the essence are pasteurized and thickened. Concentrate, collected in sweet and sour shrimp juices retain nutrients and double richness,” the company representative said.
Since its launch, 3 Mien Noodles have grown to become Uniben’s flagship product. “Thanks to the innovative idea, the juice pack can replace the traditional condiment or condiment pack, which helps raise the standard of instant noodles and create a new standard for high-quality instant noodles,” added unit’s representative.