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Classification of instant noodles

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Since its inception in 1958, instant noodles have developed rapidly, with hundreds of varieties and thousands of different trademarks, and different names, such as instant noodles, fast noodles, instant noodles, instant noodles, etc., there is no uniform regulation in classification. There are three sub-methods that are customary and recognized in various literatures. According to the production process.

After the fried noodles with the soup are cooked, the water is removed by frying and the product is shaped. When packaging, add 1 pack or several packs of various types of soup. When eating, mix the soup and noodles in boiling water or boil in boiling water.

  instant noodle production

Flavored fried noodles This kind of noodles differs from the previous one in that after the noodles are cooked, the liquid and powdery seasonings are sprayed on the surface of the dough before frying, and then fried and packaged into products. This type of noodle is usually no longer added to the soup when it is packaged, and no other seasonings need to be added when eating. The dried noodles with the soup are processed in the same way as the fried noodles in the early stage, but do not use the frying process after cooking. Usually, they are dehydrated and dried in a hot air drying oven, and a small package of soup is added during packaging. Since the noodles do not contain grease, a pack of liquid oil should be added in addition to the powdered soup as a seasoning flavoring to improve the flavor of the product.

The shape of the rod-shaped dry noodles is similar to the traditional noodles in China, and the production process is basically similar. The difference is that after the noodle is formed, it needs to be cooked and then dried, so it is called “α-shaped rod-shaped dry noodles” in Japan. This product is also packaged with powdered and liquid oil or liquid seasonings. The range of applications is mostly for home cooking.

After seasoning soft noodles are made into noodles according to the usual method, steamed with water, hot seasoning and seasoning materials, polyester/plastic composite film (PET/PE) or extended polypropylene and vinylon composite film (OPP/VF) Pressure sealed and then sterilized. This type of surface is different from all of the above products, and its water content and hardness are as good as those used in food stores. The products are displayed and sold on the refrigerated shelves of the supermarket. When you eat, you only need to heat the bags in boiling water, or take them out and cook them in boiling water.

Microwave drying instant noodles have the characteristics of high heating speed and good product puffing effect due to microwave drying. Therefore, microwave drying instead of fried and dry products has low oil content and good rehydration effect. Frozen instant noodles This kind of noodle is a kind of noodle which will be frozen and preserved by tableting, slicing, retort and paste. Compared with other instant noodles, this noodle can better maintain the original color, fragrance, taste and shape of noodles. And nutritional value. By product flavor

Chinese noodles This is made according to the preparation method of traditional Chinese noodles. Adding potassium carbonate or soda ash to the dough, the flavor of the soup is similar to that of Chinese. It is usually prepared from pork, lard, sesame oil, garlic, pepper, ginger, soy sauce, sour and sweetener.

The noodles are instant noodles of Japanese taste, and the noodle formula is often mixed with buckwheat flour, hawthorn flour or other starchy raw materials. The flavor of the soup is suitable for Japanese habits, and is prepared from squid, kelp, shiitake mushroom, wine, cooking wine, soy sauce, chili, ginger, sweetener and hawthorn. Solid sauces also use seafood such as cuttlefish, squid, clam meat, oysters, and scallops.

The European style is a European-type macaroni, but the difference from the general macaroni is that it has been steamed and processed, so it is a convenient macaroni. This kind of noodles needs to use high-protein flour as raw material, and the noodles are elastic. In addition to the staple food used by the writer, it is often used as a feast for banquets and banquets. The raw materials in the soup are made of meat, tomato, olive oil, salad oil, cloves, meat crust, sour and sweeteners.

Cold noodles and fried noodles In the late 1970s, various bags of semi-finished foods for home-made noodles or fried noodles appeared on the Japanese market. The noodle block is still a fried instant noodles. After cooking for 3 to 4 minutes in boiling water, immerse the noodles in cold water to cool, then mix the seasonings to become cold noodles, or add seasoning after frying in the pan. Ingredients, become oil fried noodles. The characteristics of this surface are relatively thick, the cooking time is longer, and the viscoelasticity is very strong. According to packaging method

The bag of the instant noodle instant noodle product is sealed with a composite plastic film with an outer layer of cellophane and an inner layer of polyethylene. The packaging material can also be made of a composite plastic film of polyester and polypropylene, and can also be packaged in plain paper and plastic packaging.

The packaging material for bowl or cup instant noodles instant noodles is made of polystyrene foam or other non-toxic heat-resistant materials. The packaging container itself is a tableware, and a small plastic fork is attached, which is very convenient when consumed. At present, the state has stipulated that the packaging of instant noodles should be changed to environmentally friendly tableware.

Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd. specializes in the production, research and development of instant noodle machine, instant noodle production line equipment, non-fried instant noodle machine, non-fried instant noodle production line equipment. We have the best quality service and the most professional technology to return our customers and society.

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