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From Instant Noodles to Real Cooking Systems Recreating Freshly Cooked Vegetarian Noodles Through Smart Automation4
https://www.yujye.net/en/ Yujye Technology
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.)
Let Local Flavors Become Not Only Part of the Travel Experience, but Also an All-Day Hot Meal Service From August 22 to 23, HOTEL COZZI Ximen Tainan launched a cultural walking experience in Tainan, bringing local culture and time-honored food brands into the hospitality journey. At the same time, the hotel has extended its ESG practices through local smallholder farmers, food and agriculture education, and plastic-reduction measures. The Tainan City Government has also continued to promote sustainable lodging. As of July 17, 22 hotels and accommodations in Tainan had obtained environmental labels. This shows that sustainable hospitality is moving beyond reducing plastic in guest rooms and toward local sourcing, cultural connection, and shared value with the local community. Travelers do not come to Tainan just to stay for one night. They want to take away a flavor that belongs only to this city. When the hospitality industry talks about ESG today, it is no longer limited to not proactively providing toothbrushes or replacing bottled water with water dispensers. From August 22 to 23, HOTEL COZZI Ximen Tainan extended sustainable tourism into food and agriculture education, local culture, and long-established local shops. Guests were encouraged to step outside the hotel, connect with local farmers, and experience Tainan’s distinctive food culture as part of the journey. This direction is worth serious consideration for both the food service and hospitality industries. Because “local co-prosperity” does not have to happen only during the few hours when guests leave the hotel. It can also work in the opposite direction: giving local food brands, central kitchens, and regional specialties the opportunity to enter the hotel. Take Taiwanese steamed meatball, a local Tainan-style specialty, as an example. One of the biggest characteristics of a Taiwanese steamed meatball is that its outer skin, filling, and sauce each require different reheating conditions. If only microwave heating is used after low-temperature storage, the filling may heat up quickly, but the outer skin may lose moisture and affect its original softness and chewy texture. If only steam heating is used, it may be easier to maintain the moisture of the outer skin, but the actual heating time of the filling, differences in portion size, and overall heating efficiency still need to be verified through product testing. That is why YumJi does not simply apply the same “microwave for three minutes” setting to every local snack. Instead, we test the actual product first. Based on the size of the steamed meatball, the ratio of skin to filling, packaging method, and storage temperature, YumJi establishes a hybrid reheating program suitable for that specific product. For example: Microwave heating can first be used to help raise the core temperature of the filling, followed by an appropriate steam stage to help the outer skin retain moisture and texture. If a certain heating stage is not needed, it does not have to be activated. The sauce can also be handled according to the food brand’s original packaging and serving design. It may be heated separately, added after reheating, or integrated into the full product workflow. This is the key difference between YumJi and a conventional vending machine. A conventional vending machine answers the question: “Where can this product be sold?” YumJi goes one step further and answers: “After the customer purchases this local specialty, how should the final reheating step be completed?” The storage strategy can also be more flexible. Depending on the product’s own storage validation and actual turnover speed, storage can be planned from frozen conditions to approximately -8°C to -10°C mild-frozen / low-temperature storage. High-volume items that sell quickly every day in the hotel can follow a faster turnover strategy. More distinctive local specialties that are suitable for afternoon service or late-night dining can be managed with a different inventory level. Not every product needs to follow the same storage and replenishment logic. And the hotel does not need to build a highly complex smart system from day one. Stage One: Start with the standard YumJi system. For example, the hotel can first select: Tainan steamed meatballs, Tainan sticky rice, and specialty soups. Local food brands or central kitchens can handle standardized production, portioning, packaging, and low-temperature delivery. The YumJi system then manages on-site storage, self-service meal selection, and reheating. The first step is to test practical questions: Will guests be willing to buy it?Will there be demand at 3 PM?Which product sells better after 9 PM?Is the reheating condition of the steamed meatball stable?How many portions should be replenished each day? After these questions are tested and the workflow becomes stable, the second stage can be added according to actual operational needs: AIoT, temperature records, inventory management, sales statistics, abnormal-condition alerts, and remote management. At that point, the hotel can begin to understand: Which Tainan specialty is most popular among international guests;How weekend and weekday demand differs;Which item sells fastest after afternoon check-in;How much hot-meal demand remains after the restaurant closes;Which machine needs replenishment;Which products should have their inventory adjusted. These data can then be sent back to local food brands and central kitchens, helping them refine the next production batch. Hospitality ESG therefore becomes more than simply “reducing one toothbrush.” It begins to form a new kind of cycle: Local food brands → central kitchen → low-temperature delivery → smart hotel meal service → guest consumption → sales data → feedback to local production. For hotels, this can increase local character and improve off-peak meal service. For local shops and food brands, it creates a new sales channel without the need to open another branch. For travelers, returning to the hotel at 10 PM does not mean the only option is instant noodles. For the YumJi team, we can help build the first real application site across hotels, campuses, workplaces, central kitchens, food brands, and startup product testing. Start by perfecting one local specialty. Then add a second and a third product. When data management is needed, AIoT can be added. Truly valuable hospitality ESG is not only about using fewer things. It can also help more local flavors be enjoyed by more people. https://www.yujye.net/en/hot_538622.html Hospitality ESG Is Moving Toward “Local Co-Prosperity”: 2026-08-23 2027-08-23
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.) https://www.yujye.net/en/hot_538622.html
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.) https://www.yujye.net/en/hot_538622.html
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2026-08-23 http://schema.org/InStock TWD 0 https://www.yujye.net/en/hot_538622.html
【佑傑電子智慧設備整合啟動！運吉 YumJiAI餐飲 × 工業級乾燥機 × 全自動販賣機，打造無人餐飲與智慧製程新時代！ YUJYE Smart Integration – AI Cooking × Industrial Drying × Automated Vending for the Future of F&B! 佑傑スマート統合始動！AI調理 × 産業用乾燥機 × 自動販売機で新しいスマート飲食時代へ！】

Home ﹥ latest news > News and Information > From Instant Noodles to Real Cooking Systems Recreating Freshly Cooked Vegetarian Noodles Through Smart Automation 2026-03-30




We are not making instant noodles.
We are turning a real dish into a reproducible system.

At the beginning of this vegetarian noodle development, our goal was actually very simple:

Not to create something just “edible,”
but to deliver a bowl of vegetarian noodles that truly feels freshly cooked.

Because most vegetarian ready meals on the market don’t fail on convenience—
they fail on authenticity.

Either the noodles become too soft,
or the soup tastes flat and empty.

Especially in vegetarian products, without animal fats to carry the flavor,
the taste profile tends to collapse easily.

1. The Breakthrough: Not Heating, but Recreating Cooking

During our testing, we completely abandoned traditional methods such as hot water or microwave heating.

Instead, we adopted a multi-stage hybrid heating process.

Our findings were clear:

• Single-stage heating → noodles become mushy, soup loses depth
• Multi-stage heating → noodles regain elasticity, flavors remain layered

We finalized a three-stage process:

  1. Pre-heating (awakening the noodle structure)
  2. Main heating (complete starch activation)
  3. Stabilization (locking in texture and flavor)

The result is not just “heated food,”
but a completed cooking process.

That’s why the final bowl:

• Maintains firm, elastic noodles
• Keeps vegetables with real texture
• Preserves a rich and balanced broth

2. The Real Challenge: Moisture Control

The biggest challenge in this development was not the machine—
it was moisture control.

Through testing, we found:

• Too much moisture → structural damage after freezing
• Too little moisture → dry and lifeless after reheating

Our solution:

Keep the noodles in a semi-cooked, internally hydrated state before freezing.

For the broth:

We increased vegetable extraction and solid content
to compensate for the lack of animal fat in vegetarian recipes.

This directly determines whether the final product
tastes like real cooking or not.

3. Why Three Separate Packs? Because It Matters

Many people ask:
Why separate noodles, soup, and toppings?

The answer is simple:

To ensure the machine output still feels freshly cooked.

If everything is packed together:

• Shelf life decreases
• Flavors interfere with each other
• Texture deteriorates early

So we designed:

• Noodles → vacuum sealed
• Soup → oxygen-barrier packaging
• Toppings → separated (dry & wet)

This is not just packaging—
it is an extension of the cooking process.

4. Consistency: Not About Machines, But Results

For clients, the real question is not “Can it cook?”
but:

Can every bowl taste the same, every time?

This system delivers:

• No reliance on chefs
• No variation due to staffing
• No inconsistency day to day

We transform cooking quality into something
repeatable, stable, and scalable.

5. Industry Impact: From Kitchen Model to System Model

This is not just a product—
it represents a shift in how vegetarian food is delivered.

Key segments include:

• Buddhist institutions (temples, event catering)
• I-Kuan Tao organizations (large-scale meal demand)
• Vegetarian consumers (limited dining options)

Their common challenges:

• Labor shortages
• Inconsistent quality
• Time-restricted service

This system provides:

• 24/7 food availability
• Standardized quality
• Minimal manpower dependency

Vegetarian dining is evolving
from a kitchen-based model
to a system-based model.

One-Line Summary

We are not selling instant noodles.
We are systemizing real cooking.

Contact

Line: @yujye
Tel: +886-62536862




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