Fresh Udon Noodle Production Line,
Fresh Hakka Noodle Production Line
DSJ has been delivering turnkey projects globally including EU nations such as the fresh instant noodle factory in England and the drying method instant noodle processing line in Hungary.
Factory production of fresh/pre-boiled noodles is a fascinating blend of traditional chemistry and massive mechanical force. While the basic steps (mixing, rolling, cutting) are similar, the "finishing" process is what separates a thick, bouncy Udon from a firm, golden Hakka noodle.
How DSJ Fresh Noodle Production Lines Make Pre-Cooked Fresh Noodles
Here is how our fresh Udon/Hakka noodles production line makes these noodles on an industrial scale:
The Mix: Vacuum vs. Atmospheric
Udon: Factories often use vacuum mixers. By removing air while mixing the flour, salt, and water, the dough becomes incredibly dense and translucent. This is how they get that "bright white" look and heavy, chewy texture.
Hakka Noodles: These are mixed in standard high-speed mixers. The goal is a drier, crumbly dough. Because Hakka noodles often contain egg or alkaline salts (Kansui), the mixing stage is where they develop their signature yellow hue and springy snap.
The "Stomping" (Lamination)
Traditionally, Udon dough was stepped on by foot to develop gluten. In a factory, this is replaced by Compound Rolling:
The machine creates two separate sheets of dough and then smashes them together into one.
This process is repeated multiple times (layering). This "sandwiching" creates a cross-linked gluten structure that gives the noodles a multidimensional chew that a single sheet can't match.
The Finishing: Boiling vs. Steaming
This is the most critical difference in the factory line. Usually Udon noodles are preboiled while Hakka noodles are steamed.
Fresh Udon (Pre-boiled):
The cut noodles travel through a "continuous cooker", a massive, 20-meter-long vat of boiling water.
Acidification: To make them shelf-stable at room temperature, they are briefly dipped in a mild lactic acid or vinegar solution to lower the pH. This prevents bacteria growth without needing heavy preservatives.
The Chill: They are immediately hit with a cold-water blast to lock in the starch, preventing them from turning into mush in the package.
Hakka Noodles (Steamed):
The Tunnel: Instead of a water bath, these noodles enter a steam tunnel. High-pressure steam (around 100 °C) partially cooks the starch (gelatinization) on the surface of the noodle.
The Result: Steaming keeps the noodles "thirsty." Because they aren't fully saturated with water like Udon, they are ready to absorb the sauces and oils of a hot wok during the final stir-fry.
Packaging
Vacuum Sealing: Udon is usually vacuum-packed to keep the "wet" noodle fresh. This is why they often feel like a solid brick when you first buy them.
Modified Atmosphere: Hakka noodles are often packed in bags with nitrogen flushing. The nitrogen pushes out the oxygen, preventing the oils in the noodles from going rancid.
🖼️ Fresh Noodle Machine Photo Gallery
