Dough mixing: dough mixing is the primary process in making fresh noodles. Accurately weigh various raw and auxiliary materials, mix them thoroughly and evenly in a dry powder state, then disperse the dissolved salt water into the flour step by step, while stirring continuously to ensure that the flour absorbs water fully and evenly, and knead until the surface of the dough is smooth and not sticky to the hands. If the equipment conditions permit in this process, vacuum and dough are the best. In the vacuum state, the water is atomized and uniformly combined with the flour to form a dense dough and network structure, which can enhance the elasticity of the dough. At the same time, due to the negative pressure state, the water holding capacity of the dough is increased.
Dough aging: This process is a continuation of the dough blending process, which can be carried out at room temperature. The main purpose is to maximize the penetration of water into the protein colloid of the dough, fully absorb water and expand to enhance adhesion; Simultaneously eliminating the internal pressure generated by the squeezing and stretching of the gluten during dough blending, allowing the dough to gradually relax and have extensibility. At room temperature of around 30 ℃, it is advisable to wake up for about 30 minutes. If it is too long, the surface of the dough will become hard and lose its alternating properties, and the interior will be soft and not easy to develop. When waking up, it is advisable to wrap the dough with cling film to prevent moisture from evaporating.
Cooked: After boiling the water, add fresh noodles and cook until 7% cooked.
Multi functional quantitative cooking of noodles: Multi quality noodles can switch cooking time, with unmanned automatic cooking. After being boiled in water, the fresh noodles are taken out and rinsed in flowing cold water until they are naturally dispersed without sticking. The main purpose is to remove starch paste and other adhesive substances on the surface, while making the surface of the noodles cold but shrink and enhancing their viscoelasticity.
Water washing and acid adjustment: Three stage water washing with pH and lactic acid adjustment. After washing, the fresh noodles are roughly drained of surface moisture and soaked in a prepared acid solution for a few minutes. It is recommended to take a sample and measure the acidity of the fresh noodles between pH 4.0 and 4.2.
Packaging: After the fresh noodles are packaged, try to remove the air from the bag as much as possible and then seal it. Check if the seal is tight and if there are any leaks, and confirm that the packaging is sealed.
Steam sterilization: The sealed and packaged fresh noodle samples are sterilized through automated continuous high-temperature sterilization. Our unique sterilization and cooling section is equipped with a bag expansion and leakage inspection section, which does not require further testing in the later section
Cooling: The sterilized fresh noodle sample is immediately cooled to near room temperature through flowing water.
Our production equipment for boiled noodles at Dongfang Naomu Food Machinery Co., Ltd. adopts a multifunctional quantitative noodle cooking water washing and acid adjustment integrated system. Multi quality noodles can switch cooking time, unmanned automatic noodle cooking, three-stage water washing PH lactic acid adjustment, customized fully automatic packaging coding inspection system, and automatic steam sterilization cooling machine. The structure design of the production line equipment is reasonable, with strong applicability, and easy operation in installation, use, maintenance, and other aspects.