How are instant noodles produced?

The production of instant noodles is basically divided into four parts: bread, air-dried vegetables, seasoning and packaging.

Producing a piece of bread requires a complicated process, but due to the development of modern machinery, the cost of producing a piece of bread is very low, and it is all mechanized production.

First, feeding, that is, weighing flour, starch and gluten in different proportions and conveying them to the blender.

2. Mixing: adding salt water to stir the flour mixture, and the mixed dough is loose bean curd residue.

3. Proofing and flour ripening: put the dough into a low-speed mixing container and bake for a long time to make the gluten more stable and uniform.

Step 4, calendering: introducing the proofed dough into a rolling machine for compounding to form a dough sheet, and calendering to make the thickness of the two sheets reach about 65438+/-0 mm. ..

5, shredding: cutting the composite calendered noodles into rectangular or round thin noodles with a shredding knife.

Six, cooking, starch particles in flour absorb water, and rapidly expand and rupture at a certain temperature and humidity, which is called starch gelatinization.

7. Cutting: cut the steamed noodles into required lengths to achieve fixed-length cutting.

8. Frying: Put the quantitatively cut dough blocks into the noodle box of the automatic frying machine and pass through the high-temperature oil tank continuously, so that the dough blocks can be quickly dried, dehydrated and disinfected with good rehydration.

Nine, air cooling, direct packaging of high-temperature flour cakes without cooling will produce moisture, leading to moisture absorption and mildew. Cooling The fried high-temperature flour cake is cooled from about 120℃ to about 5℃ (35℃-40℃) higher than the room temperature to prepare for the subsequent packaging.

X. packaging: the packaging accessories such as flour cakes and bags are sealed to prevent moisture absorption and deterioration of flour cakes, prolong the shelf life and facilitate transportation and sales.

The production technology of calendered slices of non-fried instant noodles is basically the same as that of fried instant noodles, and the main difference is that they are dried by hot air.

The production of spices has different tastes, but this is a patent, and each family is different. But the basic principles and formulas are similar, but there will be differences in details.

The sauce package is mainly palm oil (because palm oil is cheap) plus some animal fats such as butter and lard, plus some flavors (pepper extract, fennel oil, onion oil, etc.). ) heat and melt.

(A brand of sauerkraut beef noodles ingredients)

The processing of vegetable packaging mainly adopts air drying technology, which generally includes hot air drying and cold storage drying.

Hot air drying technology

1, raw material selection. Choose vegetable varieties, wash them with clear water and dry them.

2. Cut and pre-cook. Cut into slices, shreds and strips and blanch with boiling water.

3. Cooling and drainage. Rapid cooling, centrifugal water throwing.

4. Drying.

5. Classification and packaging. After inspection, it meets the requirements of food hygiene law, and can be packed in plastic bags and sealed.

Cold air drying technology

1, raw material selection. Choose vegetable varieties, wash them with clear water and dry them.

2. Cut and pre-cook. Cut into slices, shreds and strips and blanch with boiling water.

3. Cooling and drainage. Rapid cooling, centrifugal water throwing.

4. Drying.

5. Don't move. Quick freezing, the freezing temperature is generally below -30℃.

6. Vacuum drying. The vegetables are put into a vacuum container, and the heating system supplies heat to the materials, so that the moisture of the materials gradually evaporates until the moisture ends.

7. Classification and packaging. After inspection, it meets the requirements of food hygiene law, and can be packed in plastic bags and sealed.

Finally, I recommend a very delicious method of instant noodles.

Authentic Korean-style Xin Lamian Noodles

Food preparation

New Lamian Noodles or Lamian Noodles.

Cheese slices

Eggs (of hens)

verdant

pickled vegetables

Cooking steps

1、 ? Pour an appropriate amount of water into the pot (small pot with instant noodles) and wait for the water to boil.

2、 ? Boil the bread in boiling water for two minutes. Add seasoning after the flour becomes soft.

3、 ? After the seasoning melts, turn off the heat, add the cheese, and melt the cheese with the remaining temperature.

4、 ? Sprinkle some chopped green onion.

5、 ? Cover with hard-boiled eggs and add pickles.

6、 ? Rub the egg yolk, cheese, egg yolk, instant noodles and pickles together! Even the soup will want to finish.

Wechat official account: the meal is ready.