- Fried Instant Noodle Line
- Non-fried Instant Noodle Line
- Stick Noodle Making Line
- Pasta Production Line
How to Make Instant Noodles
There are many people like eating instant noodles, but there are also many people don’t like it.Each person's taste is different, it is not possible that all people like a kind of food.Eating or not eating,it depend on you.Here i want to talk about some instant noodle’s story for you.
Instant noodles are a precooked and usually dried noodle block, sold with flavoring powder or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet. Dried noodle blocks are cooked or soaked in boiling water before eating.
The main ingredients used in dried noodles are wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, though air-dried noodle blocks are favoured in Western countries.
Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan.They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, a dried noodle block in a polystyrene cup. Instant noodles are marketed worldwide under many brand names.
Ramen, a Japanese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese instant noodle manufacturers (as Indomie use Mie goreng as a descriptor for their Mi goreng range). It has become synonymous in America for all instant noodle products.
The noodle production starts with dissolving of the salt, starch, and flavoring in water to form a mixture which is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. After it is kneaded, the dough gets made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a slow paced conveyor belt and are hindered by metal weights when coming out of the slitter which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning could be added as well. Once the noodles are shaped, it is ready to be steamed for 1–5 minutes at 100 °C (212 °F) to improve its texture by gelatinizing the starch of the noodles.
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