2, calendering, through the roller to make the raw pasta extended into a band, two pieces of raw pasta pressed into a piece, so that the fibers are connected. Continuously through the calendering roller to make the raw noodle thin again, become about 1 mm thick.
3. Embossing, the noodles are made to come out one by one by means of the grooved rollers, and become wavy as they are pressed by the bamboo knife and pendant at the exit. The noodles are about 0.9 to 1 millimeter thick, which is the thickness calculated to maximize the flavor after a few minutes of soaking in the soup.
4. Steam the noodles with steam and add salad oil to the steamed noodles. In order to add the salad oil evenly, the speed of the roller becomes faster, and the noodle rolls are slightly extended, and then a nozzle is used to spray light seasoning into the noodles.
5: Cut, cut the pasta into small sections of about 30 cm and fill a metal container of the same size as the cups of the cups of pasta, organizing the shape of the pasta and preventing lumps.
6, deep-frying, deep-frying in vegetable oil at 165°C for 2 minutes, after high temperature deep-frying, the 30-40% water contained in the raw noodle stage is reduced to 3%, and the noodles become crunchy and firm, and at the same time more hygienic for long-term preservation.
7, boxed, the pasta with the pasta cup buckle and then 180 degrees rotation, so that the noodles are not folded to accurately fill the cup, in order to show more noodles, the box are made into the form of a narrow bottom and wide top, so there will be a large empty area at the bottom. Then quickly add the vegetable packets and soup packets in case the machine misses a flavor packet in one of the boxes, and follow up with a manual check.
The vegetables and meat in the vegetable packets are made by instant freeze-drying, which preserves the color, flavor, texture and nutrients for a long time.