The homogenization of the dried noodle market is serious, and its technical content, industrial threshold and industrial added value are low as a whole, and in 2012, Keming noodle industry was successfully listed with the first market share, which shows its strength. In 2016, Chen Ke's production capacity will reach 300,000 tons next year, with sales of 1.22 billion yuan, ranking first in production capacity and sales, and it is the first stock of dried noodles in China.
 
Technological innovation ability has always been Chen Keming's proud capital, with more than 10 national patents for noodle-making equipment and production technology, and has won the title of "Hunan High-tech Enterprise" for many times. Taking the drying process as an example, at the end of the 80s of the last century, most of the domestic noodle enterprises used the medium and low temperature drying process, and Chen Keming first used the medium and high temperature drying process, which was unanimously recognized by the peers with low energy consumption and fast drying.
 
Chen Keming does not have his own flour at present, and relies on designated manufacturers to provide flour raw materials for the production of dried noodles, and the product line is also differentiated according to the different raw materials used. For example, the raw materials of the new nutritional series are selected from North American wheat, and the North American planting industry has a high degree of industrialization, and the quality of wheat is more guaranteed than that of domestic retail planting. The somen noodles have a delicate and smooth texture, and even after boiling for a long time, they are not mushy or muddy, making them perfect for those who love clear soup bases.
 
Multigrain noodles are a hot product in recent years, and Chen Keming's high-end series is one of the best, divided into two types: 70% tartary buckwheat noodles and 70% oatmeal noodles, which are the products with the highest content of coarse grains among all brands. Multigrain noodles are favored because of their higher nutritional value than ordinary somen noodles, but in fact, compared with the so-called health ingredients, the most practical significance of soba noodles is that the blood sugar response after meals is lower, which is conducive to blood sugar control, and is the best substitute for staple foods for patients with mild diabetes or people who pay attention to calorie intake.
 
However, the multigrain flour itself can form gluten with low protein content, the noodles are not tough enough, and they are easy to break, and the tartary buckwheat originally has a bitter feeling, so it tastes bad. The high-end series adds salt and sodium carbonate to improve the gluten of noodles, but it also results in a relatively high sodium content, which makes it more chewy when eaten cold or with salads, and is not recommended for noodle soup. The price is quite reasonable among similar products, 500g is about 28 yuan.
 
Egg dragon whisker noodles are Chen Keming's perennial sales champion, in addition to conventional raw materials, konjac essence powder and thickeners are added to increase gluten, the noodles are strong and non-sticky, chewy, boiled noodles can highlight the rich wheat fragrance, the price is fair, 150g is only about 1-2 yuan, one person eats just right.
 
The richness of Chen Keming's products far exceeds that of other brands, including corn, shiitake mushrooms, eggs and other flavor-based dried noodles, as well as products with unique surfaces such as silver silk dried noodles, hot dry noodles, and broadband dried noodles. The price is also moderate, and you can buy it for less than 10 yuan. Whether it is taste, flavor or safety, Chen Keming is the top of the market, and if you feel confused by many brands, Chen Keming is the best choice.