How to make instant noodles

Everyone has eaten instant noodles. Here we will learn about its production process and quality standards.

Preparation method

1. Selection of oil for frying: Trial and comparison of refined palm oil, sesame oil, imitation cream, and refined lard. Finally, choose oil with a lower acid value. , Refined palm oil with low cost is used for mass production. Palm oil is a vegetable oil and contains unsaturated fatty acids, which can prevent cholesterol from depositing on the blood vessel wall. Foods made with palm oil have a fragrant taste and light color. If peanut oil is added to palm oil, it will not only keep the palm oil light in color and have the characteristics of setting effect, but also eliminate the unpleasant smell and reduce the trouble in the production process.

2. Improvement of soup taste: Instant noodles are a popular staple food. When developing soup recipes, the principle is to respect the eating habits and hobbies of the people in the region. There are shrimp instant noodles, meat floss instant noodles, and chicken spicy sauce instant noodles. Instant noodles with chicken sauce, but its taste is relatively simple, lack of umami, and the taste is heavy. Several freshness-enhancing seasonings have been added to greatly improve the taste of the soup on the basis of reducing the cost. The taste is pure and palatable and has achieved better results.

3. Selection of flour quality: Wheat flour for the production of instant noodles should contain more gluten. The method of mixing different varieties of flour in appropriate proportions and using a thickener is used to make up for the problem. It eliminates mutual defects and enhances the toughness and elasticity of flour, which can reduce the phenomenon of strips falling and breaking during operation, and the gloss of the product is also more ideal.

4. Transportation: Use wooden boxes or bamboo baskets for transportation.

5. Storage: It should be stored in a dry and ventilated place, and cannot be stored in the same warehouse as items with peculiar smell. Pay attention to moisture, mildew, insect pests and pollution.

There are many varieties of instant noodles. In terms of packaging, noodles are divided into bagged noodles and cup noodles; in terms of taste, they are divided into soy sauce, salt, spicy, flavored and Japanese noodles; in terms of manufacturing methods, they are divided into fried and non-fried noodles. The making process of instant noodles is: first, add 33% water to the flour, mix the noodles with a dough mixer, then put the noodles into a calender and press them into dough sheets, and then cut them into noodles by a cutting machine. The cut noodles are sent to the cooking machine via a conveyor belt, cooked for 1-2 minutes, and then flavored. There are generally two types of odor treatments: one is the soaking method, and the other is the spray method. The flavored noodles are cut into sections using a noodle cutting machine and divided into portions. Non-fried instant noodles can be dried directly with hot air at 95°C. Fried instant noodles also need to be fried in boiling oil at 130 to 150°C. The fried instant noodles have a porous structure and taste better than hot air dried instant noodles.

Processing method of corn instant noodles

The processing method of corn instant noodles uses a fermentation process to make it taste good, easy to digest, not irritating to the stomach, and convenient to eat.

It is characterized by: putting the corn in a water soaking tank, adding 1-3% yeast powder, the temperature is 30-50℃, fermenting for 3-7 days, and then sent to the refiner Crush it into corn syrup, then pass the corn syrup through a vibrating screen to remove the skin and navel on the upper part of the screen, dehydrate it, and then put the wet noodles with a moisture content of about 30% into a noodle extruder for extrusion. The noodle extruder head temperature is 50 --70℃, finally extruded into strips, the temperature inside the strip making machine is 100--140℃.

The extruded corn noodles are cooled, weighed, and packaged to prepare the product of this method. When eating, soak it in boiling water for 6 minutes.

The corn instant noodles made by this processing method not only retain and strengthen the unique nutrients of corn, but also are convenient to eat. Due to the fermentation process, the starch in the corn ingredients is fully expanded. The advantage of fully expanded starch is that the corn syrup obtained by grinding has smaller particle size than dry grinding, which reduces the roughness of the noodles. After being squeezed several times, the slippery and fully expanded starch has good gluten properties, so the noodles taste chewy and bubbly. After 40 minutes, the soup will not be muddy or strands will stick, and it has good flexibility.