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Instant noodle production line: How is instant noodles produced?

Release Date：

2022-12-08

Instant noodles are a type of noodle food that can be cooked in a short period of time by soaking in hot water. It is usually sold in finished products such as noodle cakes, seasoning packets and oil packets, which are mostly marketed as packets and cups or bowls. Momofu Ando invented instant noodles in 1958. With the accelerated pace of life and the need to travel, instant noodles have become one of the simple foods that are indispensable in modern life. So instant noodle production line: how is instant noodle produced?

Instant Noodle Production Line: How is instant noodles produced?

Instant Noodle Production Line: How is instant noodle produced?

Instant noodles are made by steaming and frying the noodles in a fixed shape (usually square or round), and then brewing them with boiling water, dissolving the seasoning and heating the noodles before consumption, and then consuming them in a short time (usually within 3 minutes).

The production process of instant noodles is as follows.

Salt and alkaline water (mainly containing sodium carbonate and potassium carbonate) are added to the water used for noodles in proportion and stirred well. Adding alkali can neutralize the acid produced by the fermentation of the dough, keep the flavor unchanged and make the noodles more al dente.

Mixing: Spray the mixed liquid on the flour and mix thoroughly to simulate manual mixing. The dough so mixed is also called "dough".

Rolling pin: Several rolling pins are connected to work together, rolling the dough continuously to achieve an even kneading effect. By pressing two layers of skin into one, the "dough" is continuously rolled and stretched.

Extrusion: Only straight dough strips will be cut out of the dough cut by the roller cutter. At this point, an extruder should be connected. Because the noodles are still raw, if the extrusion process is bent, the extruded noodles will also be bent.

The raw noodles should be steamed for 2 minutes through a 10-meter long steamer. While steaming, the speed of the conveyor belt is gradually increased to make the noodles longer. The cooked noodles are then fried through at 130 to 140 oil temperature to complete the dehydration and hardening.

After the fried instant noodles come out of the frying pan, a mechanical arm will keep tapping the strainer to drain out the excess oil. Then put in the seasoning packet, which is on top and the noodle cake is on the bottom. The combination of the two assembly lines is the content of a bag of instant noodles.

After the coding machine marks the production date on the V-shaped bag, the instant noodles are wrapped from the top and side, and then at the end of the packaging line there will be a heat-sealing hob for each bag of instant noodles to be sub-sealed.

In the field of convenience staples, China's instant noodle production is among the highest in the world. Overall, China's instant noodle production is still in the development stage. The per capita ownership of instant noodles in China ranks 9th in the world, and consumption is mainly concentrated in urban residents, while the consumption level of rural residents is less than 1/3 of that in cities. With the accelerated urbanization process and the increase in income of urban and rural residents, the instant noodle market has a promising future.

In order to further free urban and rural residents from the tedious cooking work, convenience will be a major trend in the development of China's food industry in the 21st century. The development of convenience food has become an important initiative to optimize the industrial structure and product structure of China's food industry and improve the level of food consumption of residents. With the accelerated pace of life and the improvement of living standards, consumers not only consider the speed of food, but also pay more attention to the health of food, green and fashion.