The main process of dough cake (fried noodles as an example) is feeding-mixing-proofing-calendering-shredding-cooking-cutting-frying-air-cooling-packaging-packing

Instant noodles can be divided into four types: fried instant noodles, non-fried instant noodles, bulk instant noodles and flavored instant noodles.

There are many varieties of instant noodles.

There are many varieties of instant noodles. In the form of packaging, it is divided into bagged noodles and cup noodles; In terms of taste, it is divided into soy sauce, salt, spicy, flavored and Japanese-style noodles; In terms of manufacturing methods, there are deep-fried and non-fried. The process of making instant noodles is to first add 33% water to the flour, use a dough mixer to mix the noodles, then put the noodles into a calender and press them into sheets, and then cut them into noodles by a cutting machine. The cut noodles are sent to the cooker through the conveyor belt, steamed for 1-2min, and then flavored. There are generally two kinds of odor treatments: one is the soaking method, and the other is the spray method. The flavored noodles are cut into sections and divided into portions using a noodle cutting machine, and the non-fried instant noodles can be dried directly with hot air at 95°C, and the fried instant noodles also need to be fried in boiling oil at 130~150°C. Deep-fried instant noodles have a porous texture and taste better than those dried in hot air.