Huimian is one of the representative noodle dishes of Henan cuisine. It gained popularity in the 1980s, thanks to the reform and opening-up policies which led to a significant increase in the floating population, boosting the demand for the catering industry. Huimian restaurants can be found everywhere, becoming synonymous with dining establishments.
"Huimian" originated during the Han and Wei dynasties and was also known as "Soup Noodles." The name gradually evolved after the Sui and Tang dynasties, with variations such as "Qilin Huimian," "Lamb Huimian," and "Henan Huimian." According to the traditional Chinese concept of "food and medicine sharing the same origin," Huimian has been endowed with different cultural connotations in various historical periods.
For Henan people who love noodles, a bowl of steaming Huimian is a unique and delightful experience. To promote the traditional culinary culture of Central Plains, "Henan Huimian" has been industrialized using simulated processes, successfully launching "Henan Huimian" with local characteristics. Its flavor, quality standards, and convenience are unified, breaking regional limitations and spreading nationwide and even overseas.
Dongfang Naomu specializes in manufacturing various noodle production equipment. The Huimian noodle production line has been improved based on non-fried noodles, with the main production process including:
1.Flour and Water Supply System: Flour is quickly transported to the dough mixer through positive pressure quantitative wind delivery, and the water supply system is used to mix the dough in the mixer.
2.Dough Resting and Maturation: The dough is allowed to rest and mature, providing uniform feeding for the sheeting process. Continuous feeding is ensured by photoelectric sensing.
3.Rolling Section: The dough sheet is continuously rolled by multiple rollers to meet the required thickness, then cut into strips by noodle cutters. The dough sheets are automatically fed and tension is adjusted between power units. Huimian noodles are thicker than other noodles and are cut into wider strips.
4.Steaming Section: The separated noodles are sent into the steaming box on a mesh belt, where they are gelatinized and fixed in shape by steam heating. Huimian instant noodles require a longer steaming time than other non-fried noodles.
5.Cutting and Packaging Section: The noodles are cut to a fixed length and placed into boxes. Typically, Huimian noodle cakes are round, suitable for packaging in cups, bowls, or bags, offering strong versatility.
6.Non-fried Drying Stage: The cut and shaped noodle blocks are pre-dried and then fully dried, rapidly dehydrating and drying the noodle cakes under high temperature and high wind pressure to produce finished Huimian noodle cakes.
Dongfang Naomu specializes in manufacturing various noodle production equipment. After an in-depth study of the traditional dough-making principles of "Henan Huimian," they have applied modern industrial simulation techniques. By scientifically processing selected wheat flour through steps such as beating, mixing, resting, compound kneading, and continuous rolling, they have achieved the traditional Huimian handmade techniques of pulling, slapping, stretching, and tearing. The result is noodles that are smooth, flexible, and have a resilient, chewy texture after cooking.