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The Development Process and Classification of Stick Noodle

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        In China, stick noodle making has a long history. The Tang and Song dynasties were the period when noodles truly became noodles. During the Yuan and Ming dynasties, the production of noodles took a big step forward, with the emergence of stick noodles. stick noodle production began in the Yuan Dynasty, mainly relying on sun drying and bake. Until the establishment of the People's Republic of China, the production of stick noodles was mostly done manually, with only a few using mechanical production.

  After the founding of the People's Republic of China, the noodle industry rapidly developed, and the mechanization of noodle production lines increased day by day. It was only then that indoor drying technology began to be widely promoted. Hangmian has developed to this day, with a wide variety of varieties and different production techniques. It can be divided into two categories: one is Oriental noodles represented by China and Japan, which are formed by multiple rollers to form dough strips, cut into strips, and dried for a long time using low or medium temperature moisturizing. The total drying time is generally 4-6 hours; Another type is Western macaroni, represented by Italy, which is extruded into strips under high pressure and then dried at medium or high temperature.

  After having stick noodles, people divided them into five basic varieties based on their thickness. The widest one, which is 6mm, is called extra wide noodles or jade belt stick noodles; A width of 3mm is called a wide surface; A width of 2mm is called a small wide surface; A width of 1.5mm is called a fine surface; The 1mm thick and thin stick noodles are called silk noodles or silver thread noodles.

  Dongfang Naomu Food Machinery Co., Ltd.,already have a complete research and development process for stick noodle production lines, supplying equipment to multiple large food enterprises at home and abroad. The stick noodle production line has a production capacity of more than 4 tons to 30 tons per shift, and can replace the noodle cutter to produce a variety of products. The Dongfang Naomu stick noodle production line has a high degree of automation and energy conservation, with technologies such as one click thickness change and automatic noodle knife change. It can also be used in conjunction with various heat sources, green air energy, natural drying to make sun dried noodles, and other methods. We can create good products and equipment that meet the customer's requirements for noodle production and weight.