How To Make Chinese Noodles In Factory?
2019-02-25
Noodles is a common food in China, and there are many shop on the market, but do you know how to make Chinese noodles in factory? The main steps are:
Mixing - Press - Cutting - Drying(If you are producing fresh noodles, you do not need this step:
Mixing: add flour, salt and other auxiliary materials in proportion and in quantity, the amount of added water should be determined according to the wet gluten content of the flour, which is generally 25%-32%, and the water content of the dough should not be less than 31%. Water temperature should be controlled at about 30 ℃; The kneading time is 15 minutes. At the end of the kneading, the dough is a loose, granular mass that can be kneaded into a dough with layers. The horizontal dough mixer has better effect.
Press: Usually, the factory will use compound calendering, this calendering method to make the dough sheet more smooth, compact, the production of noodles more muscle.
Cutting: This step mainly completes by the cutter, the noodles cutter has the integral type and the combination type, the shape is mostly the square, the basic specification divides into 1.0, 1.5, 2.0, 3.0, 6.0 millimeter five kinds. Now there are many manufacturers use circular cutter, so as to meet the needs of customers. There is also a cutting knife under the cutter, the function is to cut the noodles horizontally, and its speed can be adjusted according to the actual length.
Drying: Factories generally use drying machine for drying, which is cleaner and faster, but this step is only needed to produce dried noodles, not for fresh noodles.
The above is how to make Chinese noodles in factory, and most factories use this machine to meet the market demand.
Mixing - Press - Cutting - Drying(If you are producing fresh noodles, you do not need this step:
Mixing: add flour, salt and other auxiliary materials in proportion and in quantity, the amount of added water should be determined according to the wet gluten content of the flour, which is generally 25%-32%, and the water content of the dough should not be less than 31%. Water temperature should be controlled at about 30 ℃; The kneading time is 15 minutes. At the end of the kneading, the dough is a loose, granular mass that can be kneaded into a dough with layers. The horizontal dough mixer has better effect.
Press: Usually, the factory will use compound calendering, this calendering method to make the dough sheet more smooth, compact, the production of noodles more muscle.
Cutting: This step mainly completes by the cutter, the noodles cutter has the integral type and the combination type, the shape is mostly the square, the basic specification divides into 1.0, 1.5, 2.0, 3.0, 6.0 millimeter five kinds. Now there are many manufacturers use circular cutter, so as to meet the needs of customers. There is also a cutting knife under the cutter, the function is to cut the noodles horizontally, and its speed can be adjusted according to the actual length.
Drying: Factories generally use drying machine for drying, which is cleaner and faster, but this step is only needed to produce dried noodles, not for fresh noodles.
The above is how to make Chinese noodles in factory, and most factories use this machine to meet the market demand.
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