How to Make Instant Noodles Step by Step?
2024-05-31
As a quick and convenient food, instant noodles have become part of the daily life of consumers around the world. Its production process involves several steps, from the selection of raw materials to the final packaging, and factories need to strictly control each step to ensure the quality and safety of instant noodles.
But how to make instant noodles step by step? This Article will show you the details.
1. Selection of raw materials
The main raw materials for instant noodles include flour, water, salt, and a variety of flavorings and additives. High quality flour is the basis for producing high quality instant noodles, so factories usually choose specific kinds of wheat and conduct strict quality tests on them. In addition, the purity and quality of water also directly affects the taste and quality of noodles, and factories usually control and filter the water source strictly.
2. Mixing and pressing
The first step is to mix the flour with water in a process called mixing. Flour, water, salt, and the appropriate amount of additives are mixed in certain proportions and passed through a dough mixer until the dough reaches the desired pliability and consistency. The blended dough needs to be allowed to rise for a period of time to improve its ductility.
Next, the dough is repeatedly rolled through a sheet press to make a uniform sheet. The thickness and width of the sheet is adjusted according to the requirements of the product. The uniformity and smoothness of the sheet directly affects the quality of the final noodle, so this step needs to be precisely controlled.
3. Cutting and Steaming
The pressed dough sheets are cut into thin strips by means of a cutting machine. The width and thickness of these strips can be adjusted according to the different types of instant noodles. The cut noodles are then fed into a cooking machine for steaming, which aims to partially cook the noodles and remove some of the water from the dough.
The steaming time and temperature need to be strictly controlled to ensure that the noodles can maintain the right amount of elasticity and texture. After steaming, the noodles are cooled for subsequent processing steps.
4. Frying or air-drying
Depending on the type of instant noodle, the steamed noodles will be deep-fried or air-dried. Deep-frying instant noodles quickly removes water from the noodles by frying at high temperatures to give them a crunchy texture. The time and temperature of frying have a significant impact on the color and texture of the noodles.
Air-dried instant noodles, on the other hand, are dried by hot air circulation, which gradually evaporates the water in the noodles to a dry state. Instant noodles produced by this method are healthier and have a different texture.
5. Adding Seasoning Packets
The seasoning packet of instant noodles is an important factor in the flavor. Seasoning packets usually include seasoning powder, dehydrated vegetables, meat or other ingredients. The production of seasoning packets is a separate process that requires strict control of the quality and proportion of the ingredients. The seasoning packets will be packaged together with the pasty.
6. Packaging and Inspection
The final part of instant noodles is packaging. The instant noodles and seasoning packets are fed into the automatic packaging machine together for sealing and packaging. The materials used for packaging need to have moisture-proof and oxidation-proof properties to ensure the shelf life of the product.
Packaged instant noodles will undergo strict quality inspection, including weight check, appearance check and sealing check. It is ensured that each bag of instant noodles meets the quality standard before it enters the warehouse waiting to be shipped out.
The production process of instant noodles is a complex one. Through continuous technological innovation and process improvement, modern factories are able to produce a wide variety of instant noodle products with rich flavors to meet the needs of consumers worldwide. If you want to start an instant noodle business, we can produce instant noodle production line for you.
But how to make instant noodles step by step? This Article will show you the details.
1. Selection of raw materials
The main raw materials for instant noodles include flour, water, salt, and a variety of flavorings and additives. High quality flour is the basis for producing high quality instant noodles, so factories usually choose specific kinds of wheat and conduct strict quality tests on them. In addition, the purity and quality of water also directly affects the taste and quality of noodles, and factories usually control and filter the water source strictly.
2. Mixing and pressing
The first step is to mix the flour with water in a process called mixing. Flour, water, salt, and the appropriate amount of additives are mixed in certain proportions and passed through a dough mixer until the dough reaches the desired pliability and consistency. The blended dough needs to be allowed to rise for a period of time to improve its ductility.
Next, the dough is repeatedly rolled through a sheet press to make a uniform sheet. The thickness and width of the sheet is adjusted according to the requirements of the product. The uniformity and smoothness of the sheet directly affects the quality of the final noodle, so this step needs to be precisely controlled.
3. Cutting and Steaming
The pressed dough sheets are cut into thin strips by means of a cutting machine. The width and thickness of these strips can be adjusted according to the different types of instant noodles. The cut noodles are then fed into a cooking machine for steaming, which aims to partially cook the noodles and remove some of the water from the dough.
The steaming time and temperature need to be strictly controlled to ensure that the noodles can maintain the right amount of elasticity and texture. After steaming, the noodles are cooled for subsequent processing steps.
4. Frying or air-drying
Depending on the type of instant noodle, the steamed noodles will be deep-fried or air-dried. Deep-frying instant noodles quickly removes water from the noodles by frying at high temperatures to give them a crunchy texture. The time and temperature of frying have a significant impact on the color and texture of the noodles.
Air-dried instant noodles, on the other hand, are dried by hot air circulation, which gradually evaporates the water in the noodles to a dry state. Instant noodles produced by this method are healthier and have a different texture.
5. Adding Seasoning Packets
The seasoning packet of instant noodles is an important factor in the flavor. Seasoning packets usually include seasoning powder, dehydrated vegetables, meat or other ingredients. The production of seasoning packets is a separate process that requires strict control of the quality and proportion of the ingredients. The seasoning packets will be packaged together with the pasty.
6. Packaging and Inspection
The final part of instant noodles is packaging. The instant noodles and seasoning packets are fed into the automatic packaging machine together for sealing and packaging. The materials used for packaging need to have moisture-proof and oxidation-proof properties to ensure the shelf life of the product.
Packaged instant noodles will undergo strict quality inspection, including weight check, appearance check and sealing check. It is ensured that each bag of instant noodles meets the quality standard before it enters the warehouse waiting to be shipped out.
The production process of instant noodles is a complex one. Through continuous technological innovation and process improvement, modern factories are able to produce a wide variety of instant noodle products with rich flavors to meet the needs of consumers worldwide. If you want to start an instant noodle business, we can produce instant noodle production line for you.
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