Compared to traditional fried instant noodles, the processing method of non-fried instant noodles is quite different. Our new instant noodle using the combination of extrusion process and steaming process, which has very little oil and the taste is smoother than fried instant noodles with the flavor of handmade noodles in the noodle restaurant.
Drawing inspiration from Chinese home-cooked noodles, pioneering non-fried cooking processes, abandoning fried noodles, keeping healthy and delicious.
Steaming noodles technology, solid noodles, immersed in water after brewing, full absorption of soup.
Extrusion and steaming noodle making process, the noodles are straight, the soft midrib is tough, and the elasticity is suitable for the taste of most people.
The noodles in the cooking process have no shortage of nutrients, and the noodles retain the natural wheat aroma.
2.Process flow: powder mixing→extrusion→transportation→cutting strips→steaming→cutting forming→drying→cooling→packing.
3.Product types: instant noodles, instant rice flour, self-heating noodles, nutrition noodles, instant nutrition noodles.
Product description: This production line adopts a process completely different from fried instant noodles. It can eliminate the harm of fried food to human body.During production, flour, corn starch, and various vitamins are mixed evenly, and then extruded by a screw extruder. After passing through the cutting machine, steaming machine, cutting machine to cut a certain length of noodles into the dryer, after a long period of drying, the moisture will be reduced to less than 9%. Afterwards, the noodle cakes can be packed into bags through an automatic material sorting and packaging line. Instant noodles have very little oil content, taste smoother than instant noodles, and have the flavor of handmade noodles in noodle restaurants. The production line has a high degree of automation, reduces labor, avoids personnel contact, and improves food safety.