The main process is feeding - mixing - rising - calendering - shredding - steaming - cutting - deep-frying - air-cooling - packaging - boxing - warehousing

1, feeding:

Generally use the automatic flour supply system, similar to this:

Automatic flour supply system can greatly reduce the intensity of labor, and at the same time, increase the measuring Accuracy.

First of all, look at the flour canister, which is the big canister that you can see with your eyes around many instant noodle factories:

There is a flour feeding device at the bottom, and you need to pour the flour into a place like a transfer station with the help of manual labor, and then the device pumps it into the flour canister.

Then comes the measuring and weighing, where different proportions of flour, starch, and gluten are individually measured and weighed, and then conveyed to the mixer.

After mixing in the mixing machine, it enters the temporary storage tank.

After passing through the inspection sieve again, it enters the storage tank of the production line.

2, mixing

Flour, starch in the mixing machine after mixing, add a quantitative amount of salt water, through the pasta machine mechanical mixing effect, the gluten protein particles in the wheat flour gradually absorbs water and swells, and adhere to each other, forming a certain elasticity, extensibility, adhesion and plasticity of the gluten network, while the starch in the wheat is insoluble in water at room temperature, but also absorbs water and swells, and set in the gluten network, thus forming a gluten network with a certain flexibility, extensibility, adhesion and plasticity, and also absorbs water and swells, and set in the gluten network. At the same time, the starch in wheat, which is insoluble in water at room temperature, absorbs water and swells, and is embedded in the gluten network, thus forming a wet dough with plasticity, extensibility and adhesion.

Because of the processing requirements, the amount of water should not be too much, and the mixed dough is loose like tofu dregs, which can be pinched and rubbed lightly to loosen.

3, wake up

Wake up role:

Wake up the role of maturing, that is, and after the loose dough into a low-speed mixing container, at room temperature by the passage of time to improve the dough's craftsmanship, through the maturation of the water in the dough more fully, uniformly, and penetrate into the wheat flour, so that the full absorption of protein and starch to make the gluten network is more stable, and the continuation of the dough. The continuation of the pasta.

Main equipment:

1, Wake-up tank: the dough storage place after mixing, and make it ripe.

2, mixing rod: low-speed operation of an external rod-like structure, the dough into the compound feeding mechanism, to ensure continuous production and prevent the dough resting lumps.

4, calendering

Compound calendering principle

Compound: the loose dough in the waking trough is fed into the rolling rolls through a feeding mechanism to form the dough sheet, and the two pieces are compounded to form a dough sheet, which is called compounding, and at this time, the thickness of the dough is about 5-7mm.

Calendering: the composite dough sheet is thicker than the dough sheet, so it can't be used for cutting noodles directly, and must be pressed thin before it can be used for processing noodles. It must be pressed thin to be used for processing noodles. After the composite sheet through the action of 5-7 pairs of calendering rollers, gradually from the thick pressure thin, the formation of the sheet can be used for cutting silk, the thickness of this time is generally about 1mm.

5. Cutting

The composite calendered noodle strip is cut into rectangular or round thin noodle strips by the cutting knife.

There is a fine-hole mesh belt made of stainless steel wire with stepless variable speed under the wave maker, and the linear speed of the mesh belt is less than the linear speed of the noodles. Due to the speed difference, the noodles through the wave maker are subject to a certain degree of resistance, swinging back and forth, distorting, and piling up to form a kind of wave shape with the peaks erected and the front and rear peaks leaning against each other.

The process requirements for cutting and molding are: smooth noodles, no parallel strips, neat ripples, proper density, equal rows, and no connection between rows.

6, cooking

The principle of cooking: the starch granules in the flour absorb water, and under a certain temperature and humidity, expand rapidly and break down, and its molecular structure changes from the tightly-arranged β state to the α (disordered) state, which is known as starch dextrination, and the cooking of noodles is mainly to realize this process.

7, cut

Dripping: dripping soft water (or adding certain seasonings) onto the noodles to soften and straighten them or to facilitate the sliding of noodles

Stretching: straightening the steamed noodles after dripping the juice to cut them

Cutting: cutting the steamed noodles into the required length to realize the fixed-length cutting

Folding: folding the cut noodles into two layers

Cooking and folding of noodles into two layers

Cutting: cutting of noodles into two layers

This process is mainly realized by steaming. Bag noodles) folded into two layers, the initial shape of the cake

Two, container noodles and bag noodles process order

This process container noodles and bag noodles there are differences:

Container noodle order for the drenching → stretching → cut, the noodles cut off without folding, directly into the frying bowl box, the shape of the noodles rippled irregularly, the cake is round.

The order of bag noodles is cut off, folded, drenched with juice and then put into the deep-frying box, the shape of ripples is more regular, and the cake is square.

Container noodle cut off

Bag noodle cut off

8, deep-frying

Deep-frying is the quantitative cut off the noodle into the automatic deep-frying machine noodle box to make it pass through the high-temperature oil tank, the noodle block is surrounded by high-temperature oil, the temperature of the oil itself rises rapidly, which contains the water component of the rapid vaporization of the water in the noodle, the water that exists in the noodle quickly escape, so that the noodles Formed a porous structure, but also further increase the degree of pasting of starch in the noodles, in the noodle soaking, hot water is easy to enter these micropores, and thus has a very good rehydration, on the other hand, due to the rapid drying of deep-frying, fixing the pasting state of starch after steaming, and greatly reduce the finished product in storage and transportation of the instant noodles in the "rebirth" speed, maintaining the instant noodles in a good condition, the instant noodle in a good condition. On the other hand, due to the rapid drying of deep-frying, the pasteurized state of starch after steaming is fixed, which greatly reduces the "regrowth" speed of finished instant noodles in storage and transportation, and maintains the rehydration of instant noodles.

The main role of the deep-frying process:

1, dehydration and stereotypes, conducive to packaging and storage.

2, improve the degree of pasting

3, the formation of porous structure, conducive to rehydration

4, to reduce the speed of the "back to life"

5, high temperature disinfection

9, air-cooled cooling

High temperature pastry without cooling the direct packaging will produce moisture, resulting in moisture absorption and mold. Moisture absorption and mold, cooling of high temperature pastry after frying to cool down from about 120 ℃ to about 5 ℃ above room temperature (35 ℃ -40 ℃), to prepare for subsequent packaging.

Forced cooling method

1, downward blowing from the top: deep-fried back cake through the cooling box above the fan downward blowing wind to achieve the purpose of cooling.

2, from the bottom upward air blowing: deep-fried back of the cake through the cooling box below the blower upward air to achieve the purpose of cooling, at present, more use of this way.

10, packaging

Packaging of cakes and packets and other accessories through sealed packaging to prevent the cakes from absorbing moisture and deterioration of the purpose of prolonging the shelf life, easy to transport and sales. Among them, the packaging of container noodles is carried out in containers with a fork, which can be brewed and consumed directly in the container, which is very convenient.