Like in winter, to a bowl of Udon Noodles ~ the first bite, when udon“Shu” to slide into the mouth! Next, slowly chewing udon, Udon has the elastic texture of a fudge, indulge in the faint smell of wheat, unconsciously, the whole body also warm up...
Udon, an old Japanese pasta dish, was born in Zanaki (now Kagawa Prefecture) in Japan in the 9th century. It is said that an eminent monk who was studying Buddhism in China then brought the method of making noodles back to Kagawa and combined it with the local wheat flour to create udon. Today, Kagawa still calls itself "Udon Prefecture". In this small place, there are more than 1,000 udon shops for a population of one million. Not only that, but Kagawa also designed the Udon passport, which allows visitors to stamp and clock in at different shops.
Udon is made of salt, flour and water. There are special rules for thickness and length. According to Japanese standards, noodles with a width of at least 1.7mm and a thickness between 1-3.8mm qualify as udon. Udon is divided into two schools in Japan, Zanqi Udon and Inato udon. In the past, the former was the food of the masses, while the latter was served to nobles and emperors. In traditional Zangi udon, you must step on the dough with your feet to create elasticity and stringiness. At that time, it was difficult for the upper class to accept this practice, so there was Inating Udon, which was hand-pulled noodles. In consideration of customers' feelings and hygiene, the Udon noodle production equipment is used instead of stepping on the dough.
The main technological processes of our DONGFANG NAOMU FOOD Machinery Co., LTD. Japanese udon noodle production equipment are as follows: vacuum and noodle, one piece pressing, one continuous curing, one continuous rolling, a certain amount of segmenting, one steaming, one washing, one acid adjustment, one packaging, one sterilization and one cooling. The equipment structure design is reasonable, use adaptability is strong, in the installation, use, maintenance and other aspects of simple operation. From the way the noodles are made to the taste of the finished udon, it is close to that of artificial udon.
When we work overtime to hungry, warm bowl of udon held in the palm of the hand, heat stroke face, pasta to appease the stomach, warm stomach and warm heart.