Noodle Processing

1. Mixer
- Mixing and kneading
This is the process in which a mixing machine stirs up wheat flour and the mixin
g water. Normally 0.3-0.4kg of the mixing water at a temperature of 20-30C is kne
aded into the flour for 15-20 minutes. This process gives the dough textiform ti
ssue that generates noodle s elasticity.
2. Compounding Machine
- Forming noodle belt
The dough is put through two rotating rollers, which compounds two noodle belts
into one single belt. This process helps distribute ingredients evenly. Occasion
ally the dough is left for a certain period time to mature.
3. Rollers
- Rolling
The 10mm-thick noodle belt is pressed with pressing rollers, and it is flattened
to a thickness of approximately 1mm. The noodles are passed through more than f
our pairs of rollers and become thinner gradually. This process strengthens the
textiform tissue and gives elasticity to the noodles.
4. Slitter
- Slitteing
After the rolling process, noodles are put into the slitter, where a rolling bla
de slits the noodle belt into thin noodles. Most of the instant noodles are wavy
. Being pressed up and down gently, the noodles cut out by the slitter become wa
vy. The wavy-shape gives space in between noodles, which prevent the noodles fro
m sticking together.
5. Steamer
- Steaming
Most instant noodles are steamed for 1-5 minutes at 100C to pregelatinize the sta
rch of the noodles (pregelatinization).
6. Dipping Bath
The steamed noodles are dipped in seasoning.
7. Feeder
- Molding
Noodles are cut into 40-70cm long and are put into a round- or square- shaped me
tal mold serving.
8. Flash Fryer
- Dehydration
Most instant noodles are dehydrated either by oil-frying or air-drying.
Fried noodles: Noodles in a metal mold go through frying oil of 140-160C for a mi
nute or two. The moisture content of 30-40% in the dough is reduced to 3-6%, and
pregelatinization is accelerated.
Non-fried noodles: Noodles in a metal mold are placed into air-drier and dehydra
ted with hot air of approximately 80C for more than 30 minutes.
Other than the above mentioned, Raw-type instant noodles are the steamed noodles,
which are sterilized with organic acid.
9. Cooler
- Cooling
After the dehydration process, the noodles, which are at 100C, are cooled with ai
r. This cooling process is followed by a series of careful inspection for weight
, shape, color, dryness, frying condition, cooling temperature, etc.
10. Weight checker with a metal ditector
Products are automatically eliminated from the assembly line if a metal material
is detected or their weight is out of the pre-set range.
11. Feeder of continous bags
- Packing
Finished noodles are hermetically packed into film bags or into cup-containers t
ogether with seasoning and garnish, which then are sealed with aluminum foil lid
s, etc.
12. Weight checker
Products are automatically eliminated from the assembly line if their weight is
out of the pre-set range.
13. Caser
Finished products are automatically put into cardboard cases.