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The key to the quality of udon noodles

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Udon is one of the Japanese characteristic pasta, soba noodles, green tea noodles, together with Japan's three noodles. The taste is smooth, healthy and light, favored by many young consumers in China. 

Instant udon is to cater to the tastes and needs of the public born, it is a fast meal, smooth texture on the teeth. So that everyone can eat so delicious. To solve the storage, transportation process will lead to the spread of microorganisms spoilage, product quality has become a key issue.

And the key to product quality, in its production process, cooking, acidification, sealed packaging and sterilization.

First of all, the product cooked, so that the starch in uncooked noodles fully gelatinized, at the same time, the heat denaturation of the protein in uncooked noodles, so that uncooked noodles from uncooked to cooked. The time of cooking noodle is about 3.5 min, the temperature of steaming pot should reach 96-98 ° C, the moisture content is over 60% , the activity of moisture is also high, it is easy to breed microorganism.

The cooked noodles are then pickled for about 50 seconds in a purified pickling tank with a ph of about 4.3. The aim of washing and pickling is to make the hot noodles cool quickly, to make the surface converge, to prevent further gelatinization, to prevent the noodles from sticking to each other, and to play an anti-bacterial role. The PH value of noodles was 3.8-4.2, which was beneficial to ensure the sterilization effect in a short time below 100 ° C.

Finally, the noodles fall into the sealed packaging bag, and then sterilization, the packaged noodles through steam heating sterilization, the general temperature of 92-95 ° C, about 35 minutes. Make sure the noodles are free from contamination after they have reached commercial sterility.

The boiled udon noodle production line developed by Zhengzhou Dongfang Naomu Food Machinery Co. , Ltd. is approved by the majority of udon noodle manufacturers. The production equipment can solve the problem of product quality through many experiments, make sure the quality of each package is the same.