Necessary equipment: transportation equipment, flour storage room, raw and auxiliary materials, mixer, water pump (water can be pumped without tap water), dough press, ventilator, drying room+roaster, packaging bag, sealing machine, storage room, and other small parts such as cleaning, necessary weighing, measuring tools and knives.

If you only produce water, you can use a general noodle machine. If you want to produce dried noodles, the scale is not very large. You can also use this machine, but choose a machine that can automatically feed noodles. Drying,

It can be dried naturally, or it can be dried by a fan at the right time. Of course, if it is mass production of dried noodles, it is necessary to use a fully automatic noodle machine and increase the drying room.

Two to three tons of flour a day costs 300,000 yuan, a vacuum dough mixer, a tablet press, a cutting machine, and some standing tools, plus the cost of the factory building and related procedures. If it's small, it's about 200 thousand a day, and the equipment is smaller than the above, and the annual net profit is about100 thousand.

Extended data

Classification of drying techniques for dried noodles;

1. High-temperature rapid drying method: This method is a traditional process in China. The maximum drying temperature is about 50℃, the distance is 25 ~ 30 meters, and the time is about 2 ~ 2.5 hours. It has the advantages of low investment and quick drying. The disadvantage is that temperature and humidity are difficult to control. ?

2. Low-temperature slow drying method: it is a dry noodle method introduced from Japan in the 1980s. The maximum drying temperature does not exceed 35℃, the distance is about 400 meters, and the time is as long as 7-8 hours. This method is characterized by imitating natural drying, stable production and reliable product quality. Disadvantages are large investment, high drying cost and troublesome maintenance, which is only suitable for some large and medium-sized factories.

3. Medium-temperature and medium-speed drying method: In view of the advantages and disadvantages of high-temperature rapid drying method and low-temperature slow drying method, China successfully studied the medium-temperature and medium-speed drying method in the 1980s and 1990s. This method has the characteristics of low investment, low energy consumption, high production efficiency and good product quality, and has been popularized in China.

4. Technical parameters of medium temperature and medium speed method: pre-drying-temperature 25-35℃, humidity 80-85%, wind speed 1. 2m/s, accounting for15-20% of the drying time; Main drying-temperature 35-45℃, humidity 75-80%, accounting for 40-60% of the drying time; Complete drying-temperature 20-25℃, humidity 55-65%, accounting for 20-25% of the drying time;

5. Medium temperature and medium speed method is suitable for multi-row direct drying room and single-row round drying room. The running length of the former should be 40 ~ 50 meters, while the facing length of the latter is about 200 meters, and the drying time is about 4 hours.

References:

Baidu encyclopedia-noodle processing