How to make instant noodles

Add salt, water, alkaline water, calcium, etc. Into wheat flour, and mix them evenly, and fully stir the dough blank called raw flour.

2. Calendering

The dough is stretched into a belt by a roller, and two pieces of dough are pressed into one piece to connect the fibers. The dough is thinned again by calendering rollers, and the thickness is about 65438 0 mm.

Step 3 emboss

Noodles come out one by one through grooved rollers. Noodles are about 0.9 to 1 mm thick, which is calculated by soaking in soup for a few minutes, which can ensure the delicious thickness to the maximum extent. Under the pressure of bamboo knives and pendants at the exit, the noodles became wavy.

4. Steamed

Steamed noodles at 90℃- 100℃. Salad oil will also be added to the steamed noodles. In order to add salad oil evenly, the speed of the roller will be faster, the noodles will be slightly elongated, and then the light seasoning will be sprayed into the noodles with a nozzle.

Step 5 cut

Cut the noodles into small pieces of about 30 cm, put them into a metal container with the same size as the cup, and arrange the shape of the noodles to prevent caking.

Step 6 fry

Frying in vegetable oil at 150℃. After high-temperature frying, the water content of 30-40% in the dough stage is reduced to 3%, and the dough becomes crisp and stable, more hygienic and convenient for long-term storage. Shake off the excess oil after frying, and then cool the cake with a hair dryer.

7. packaging

Buckle the bread with a flour cup, rotate it at 180 degrees, so that the flour can be put into the cup accurately, and then quickly add the vegetable dumplings and soup dumplings. Vegetables, meat, etc. Vegetable bags are made by instant freeze-drying, and their color, taste, taste and nutrients can be preserved for a long time. )