The production of instant noodles is basically divided into four parts: noodle cake, air-dried vegetables, seasoning and packaging.

The production of a sheet of pasty requires a complex process, but due to the development of modern machinery, the cost of producing a sheet of pasty is very low, and all of them are mechanized.

I. Feeding, that is, different proportions of flour, starch and gluten are individually measured and weighed, and then conveyed to the mixer.

Two, mixing, adding salt water to stir the flour mixture, mixing the dough is loose tofu dregs.

Three, rise, flour cooked, the loose dough after mixing into a low-speed mixing container, baking time to make the gluten more stable and uniform.

Four, calendering, the dough will be introduced into the dough rolls in the sheet compound, the formation of sheet, after calendering, so that the thickness of the two pieces become about 1mm or so.

V. Cutting, through the cutter to make the composite calendered noodle belt cut into rectangular or round thin noodle strips.

Sixth, steaming, the starch granules in the flour absorb water, under a certain temperature, humidity and rapid expansion and rupture, known as starch dextrination

Seventh, cutting section, the steamed noodles into the required length to achieve a fixed-length cut off

Eighth, deep-frying, quantitatively cut off pieces of pasta into the automatic deep-fat fryer in the noodle box continuously through the high-temperature oil tanks, so that it is quickly dried and dehydrated sterilization and Has a good rehydration

nine, air cooling, high-temperature pastry without cooling directly packaged will produce moisture, resulting in moisture absorption mold, cooling after deep-frying high-temperature pastry cooling from about 120 ℃ cooled to higher than the room temperature of about 5 ℃ (35 ℃ -40 ℃), in preparation for the subsequent packaging.

Ten, packaging, packaging cakes and packages and other accessories after sealing the package to prevent the cakes from absorbing moisture and deterioration of the purpose of extending the shelf life, easy to transport and sales.

Non-fried instant noodles calendering and cutting production process is basically the same as fried instant noodles, the main difference is the use of hot air drying process.

The production of seasoning is different for each different flavor, but this is patented and different for each family. But the basic principles and recipes are similar, only in the details of the blending will be different.

Flavored sauce packets are mainly palm oil (because palm oil is cheap) plus some animal fats such as butter and lard, which is the main body, and then add some flavors (pepper extract, dashi oil, scallion oil, etc.) to heat and blend.

(A brand of sour vegetable beef noodle ingredients)

Vegetable packets are processed mainly by air-drying technology, which generally includes hot air-drying as well as refrigerated drying.

Hot air drying technology

1, raw material selection. Choose vegetable varieties, wash with water and dry.　

2.Cutting and blanching. Cut into slices, julienne, strips, blanch in boiling water.　　

3, cooling, draining. Cool quickly, centrifuge to shake off water.　　

4, drying.

5, sorting and packaging. After inspection to meet the requirements of food hygiene law, can be divided into plastic bags, and sealed, boxed.　

Cold air drying technology

1, raw material selection. Choose vegetable varieties, wash with water and dry.　

2, cutting, blanching. Cut into slices, julienne, strips, blanch in boiling water.　　

3, cooling, draining. Cool quickly, centrifuge to shake off water.　　

4, drying.

5, freezing. Rapid rapid freezing, freezing temperature is generally below -30℃.

6, vacuum drying. Vegetables into the vacuum container by the heating system to supply heat to the material, so that the material moisture gradually evaporate until the end of the drying to the moisture

7, sub-check, packaging. After inspection to meet the requirements of the Food Sanitation Law, can be divided into plastic bags, and sealed, boxed.

Lastly, to recommend a very tasty practice of bubble noodles.

Authentic Korean Sin Ra Noodles

Ingredients Preparation

Sin Ra Noodles or Korean Ramen Noodles

Cheese Slices

Eggs

Scallions

Kimchi p>Kimchi

Cooking Steps

1. ? Pour an appropriate amount of water into a pot (kimchi kogane pot) and wait for the water to boil.

2. ? Put the noodle cake into the boiling water, cook for two minutes, add seasoning when the noodle is soft.

3. ? Turn off the heat when the seasoning is well melted, put the cheese and use the remaining heat to melt the cheese.

4. ? Sprinkle some chopped scallions.

5. ? Cover the half-cooked omelette with kimchi.

6. ? Rub the yolk, cheese, yolk, kimchi and kimchi together! Even the soup will want to drink it all.

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