What Is Chow Mein Manufacturing Process?
2019-01-28
Chow mein is very popular in many countries, but do you know what is chow mein manufacturing process? Here, we will show you the details.
Main technological process of chow mein manufacturing processing:
Raw material(flour) - mixing flour - aging flour - press flour - cutting
1. Raw material. Select high-quality wheat flour and water as the main raw materials; First put some flour into the mixing machine, and then pour some water.
2. Flour mixing: In the mixing machine, mixing until the flour and water are thoroughly combined (3:1 flour to water). At the end of kneading, the dough is in a loose granular shape, which can be formed into a ball by hand. Kneading gently can restore the dough and give it a sense of layering.
3. Aging: After the mixer stops stirring, the dough begins aging. If the time is too short, produced chow mein have no tenacity, easy to break. If the time is too long, the noodles are sticky and taste good, but capricious is not very good. If the temperature is too low, do not use the quick aging dough, and the aging time is longer. If the temperature is too high, the chow mein aging quickly, but they are easy to cook. Only a good temperature control in 25 degrees Celsius to 30 degrees Celsius, aging time of an hour, can make the finished product more smooth, better toughness.
4. Press dough sheet: Take out the dough and press it on the chow mein machine 2 to 3 times. The thickness of the first pressing dough sheet is usually not less than 4-5 mm, the composite before adding the thickness of 8-10 mm, the final thickness of the dough sheet is less than 1 mm, the rolling multiple of 8-10 times, so that the dough sheet compact, smooth. In order to ensure the quality and yield of chow mein, the linear speed of the last roller is 30-35 m/min is the best.
5. Cutting. Cut the pressed chow mein into different sizes with a knife. There are integral type and combination type, the shape is square, the basic specification is divided into 1.0, 1.5, 2.0, 3.0, 6.0 mm. And we have developed a circular or oval cutting knife, solving the problem of a single finished product.
After our introduction, you should have known the chow mein manufacturing process. If you have any questions, please contact us for free.
Main technological process of chow mein manufacturing processing:
Raw material(flour) - mixing flour - aging flour - press flour - cutting
1. Raw material. Select high-quality wheat flour and water as the main raw materials; First put some flour into the mixing machine, and then pour some water.
2. Flour mixing: In the mixing machine, mixing until the flour and water are thoroughly combined (3:1 flour to water). At the end of kneading, the dough is in a loose granular shape, which can be formed into a ball by hand. Kneading gently can restore the dough and give it a sense of layering.
3. Aging: After the mixer stops stirring, the dough begins aging. If the time is too short, produced chow mein have no tenacity, easy to break. If the time is too long, the noodles are sticky and taste good, but capricious is not very good. If the temperature is too low, do not use the quick aging dough, and the aging time is longer. If the temperature is too high, the chow mein aging quickly, but they are easy to cook. Only a good temperature control in 25 degrees Celsius to 30 degrees Celsius, aging time of an hour, can make the finished product more smooth, better toughness.
4. Press dough sheet: Take out the dough and press it on the chow mein machine 2 to 3 times. The thickness of the first pressing dough sheet is usually not less than 4-5 mm, the composite before adding the thickness of 8-10 mm, the final thickness of the dough sheet is less than 1 mm, the rolling multiple of 8-10 times, so that the dough sheet compact, smooth. In order to ensure the quality and yield of chow mein, the linear speed of the last roller is 30-35 m/min is the best.
5. Cutting. Cut the pressed chow mein into different sizes with a knife. There are integral type and combination type, the shape is square, the basic specification is divided into 1.0, 1.5, 2.0, 3.0, 6.0 mm. And we have developed a circular or oval cutting knife, solving the problem of a single finished product.
After our introduction, you should have known the chow mein manufacturing process. If you have any questions, please contact us for free.
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