Stick noodles, also known as dried or hanging noodles, are a traditional type of noodle that has been enjoyed for centuries. These noodles are characterized by their uniform thickness, smooth texture, and ability to retain their shape and elasticity even after boiling. The production of stick noodles involves a series of precise steps, from dough mixing to drying, each of which is crucial for achieving the final product's quality. The Production Process of Stick Noodles Dough Mixing and Aging The process begins with the careful mixing of flour, water, and salt to form a dough. The water content is typically controlled at around 25% to 32%, and the mixing temperature is kept at about 30°C to ensure optimal gluten development. After mixing, the dough is allowed to age, which helps to relax the gluten and improve the dough's workability. This aging process can last from 10 to 15 minutes, depending on the specific requirements. Rolling and Compounding The aged dough is then passed through a series of rollers to form thin sheets. This process often involves compounding, where multiple layers of dough are pressed together to create a single, more uniform sheet. This not only enhances the texture of the noodles but also improves their structural integrity. The rolling process is carefully controlled to ensure that the dough sheets achieve the desired thickness, typically between 0.8 and 2 mm. Cutting and Hanging Once the dough sheets have reached the desired thickness, they are cut into individual noodle strands. These strands are then hung on rods, which are placed in a drying chamber. The hanging process is crucial for achieving the characteristic texture of stick noodles, as it allows the noodles to dry evenly without sticking together. Drying Drying is one of the most critical steps in stick noodle production. Modern production lines, such as those developed by Zhengzhou Dongfang Naomu Food Machinery Co., Ltd., use advanced drying systems that control temperature and humidity to ensure even dehydration. The drying process can take several hours, during which the noodles are exposed to a controlled environment that gradually reduces their moisture content. This method not only preserves the noodles' texture but also extends their shelf life. Final Processing and Packaging After drying, the noodles are removed from the rods, cut to the desired length, and packaged. Advanced production lines can automate this process, ensuring consistency and reducing the risk of contamination. The final product is a stick noodle that is uniform in appearance, chewy in texture, and ready for consumption. The Role of Technology in Stick Noodle Production Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. has been a pioneer in the development of advanced stick noodle production lines. Their machines incorporate features such as multi-layer compounding, multi-dimensional rolling, and controlled drying environments to ensure the highest quality of stick noodles. These innovations not only improve the efficiency of production but also enhance the final product's texture and shelf life. Conclusion The production of stick noodles is a blend of traditional craftsmanship and modern technology. From precise dough mixing to controlled drying, each step is essential for achieving the desired texture and quality. Companies like Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. continue to push the boundaries of what is possible in noodle production, ensuring that stick noodles remain a beloved staple in kitchens around the world.