The production process of instant noodles mainly consists of the following steps:

1: Stir into dough: Spray the prepared dough water evenly on the flour with a machine, and then continuously Stir until it forms a dough.

Two: Rolling the dough: The dough is continuously passed through multiple rollers to form a layer of skin, and then the two layers of skin are pressed into one layer and continuously rolled and stretched to increase toughness.

Three: Cutting and extruding the dough: In order to make the noodles appear curved, the roller cutter is connected to an extruder, so that after the cut straight noodles pass through the curved extruder, the noodles come out It becomes curved.

Four: Steamed raw noodles: The cut raw noodles are passed through a long steamer. While steaming, the speed of the conveyor belt is increased to gradually pull the noodles into shape. The whole process only takes two minutes.

Five: Apply oil to the surface: The purpose of applying oil to the surface is to prevent the dough from sticking into a lump. The purpose of stretching the noodles in the previous step is also to allow the oil to be spread on it more evenly.

Six: Cut into one portion: The oiled noodles are cut by a rotary knife. The cut portion after one turn is one portion. Usually the length of the noodles after cutting is 30cm, which is most suitable for people to pinch. length.

Seven: Serve individual portions of noodles: Each cut portion of noodles will be placed individually in a perforated stainless steel strainer, waiting for frying, simulating the process of artificial frying.

Eight: Fried noodles: Each piece of noodles is fried thoroughly at an oil temperature of 130℃ ~ 140℃ to complete the dehydration and hardening process.

9: Drain the oil on the noodles: A mechanical arm passes through the fried noodles one by one, constantly vibrating the filter to drain out the excess oil.

Ten: Cooling step: The noodles just out of the pan are very hot and need to be cooled in a large fan room to 35℃ ~ 40℃.

Eleven: Inspection step: First, weigh the dough to check whether it meets the standards, and then use an X-ray machine to check whether metal or other substances are mixed in. In some cases, manual inspection of the dough is required. Is the shape normal?

Twelve: Place the packet: After each piece of dough passes through the packet placing machine on the conveyor belt, a packet of seasoning packet is placed on it.

Thirteen: Packaging Noodles: The packaging bag is marked with the production date through a V-shaped inkjet machine, and then the noodles are wrapped. Finally, each piece is divided and sealed by a heat sealing hob at the end of the assembly line. noodle.

Fourteen: Quality inspection again: The packaged noodles need to be weighed and irradiated with an X-ray machine, and the packaging must be manually checked for air leakage, offset, discoloration and other issues.

Fifteen: Final artificial consumption quality inspection: Finally, artificial consumption tasting is required to detect whether the taste of the instant noodles is abnormal.