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Cutting and boiling equipment for Udon noodles production line

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       Udon noodles (LL noodles) were originally a traditional type of thick noodles in Japan. They are a non dry and convenient type of noodles, with the biggest feature being that the noodles are not fried, do not undergo hot air drying or microwave drying, and are ready to eat fresh and wet noodles. The taste is between cut noodles and Rice noodles, and the taste is soft. With carefully prepared soup, it becomes a delicious pasta.

  There are two sizes of Japanese udon noodles, with a circular diameter of 1.8-3.8 millimeters; A square has a width of 1.8-3.8 millimeters and a thickness of 1.0-2.0 millimeters. It is shorter than ordinary noodles, has stronger muscles, is more Q, crystal clear and smooth, and is a high moisture fresh wet noodles. Since it is not fried and is good for health, it is also called longevity noodles. Its English name is Long Life Noodle, and it is also called LL Noodle because of the two letters L and L.

  Cutting and boiling equipment for Udon noodles production line. The noodles are continuously rolled into pieces that meet certain thickness requirements through multiple pressure rollers. First, the strips are cut with a cutting knife, and then cut with a fixed length of the cutting knife. Two sets of independent cutting components can be switched, and the noodles fall into the noodle box of the cooking pot. Depending on the product requirements and the difference in cooking time, the two types of noodles can switch cooking time. The air blowing device causes strong turbulence in the boiling water, and the noodles are continuously flipped in the boiling box of the water boiling pot to ensure that the noodles are fully cooked, not sticky or sandwiched. At the same time, the noodles fully absorb water, and the gluten protein denatures well, forming a good taste.

  The main process flow of our Japanese udon noodle production equipment at Dongfang Naomu Food Machinery Co., Ltd. includes: vacuum kneading, lamination, continuous maturation, continuous rolling, a certain amount of cutting, steaming, washing with water, acid mixing, packaging, sterilization, and cooling. The equipment has a reasonable structural design, strong adaptability to use, and is easy to operate in installation, use, maintenance, and other aspects. From the method of making noodles to the taste of the finished product, it is similar to the artificially made udon noodles.