Frequenty Asked Questions (FAQ) about Wheat and Rice Instant Noodles
Long before modern Asian instant noodles making machines were invented,
East and West, wheat pasta had been prepared by deep frying followed by
cooking in a broth. One of these ancient recipes is E-fu noodles that
are still a famous dish in every Chinese restaurant. The modern instant
noodles made by noodles making machine are invented by
inventor Momofuku Ando, the founder of Nissin Foods. He is also the
first manufacturer of the instant noodle line. Instant noodles made
by the state of art instant noodle production lines are pre-cooked and
dried pasta that can be very quickly and easily prepared to serve as
fast food. The instant noodles making machine manufacturers recommand
oil to fry the steamed noodles made by the noodle line to
remove the moisture so that the cooked noodles can be kept for a long
time without refrigerators. Asian instant noodle made by such noodles
can easily rehydrate when they are steeped in hot water. The resulting
instant noodles are ready to eat just by soaking the dried noodles in
hot water for a few minutes. In recent year, non-fried instant noodles
are become quite popular, which are made by hot-air-drying processing
line instead of deep frying.
Wheat flour starch is the main component of instant noodles made with Da Sanjiang
Instant Noodles Making Machine or Rice Noodles Making Machine. The key
make good noodles is to fully gelatinize
starch in the noodles and rapidly dehydrate the noodles under
temperature conditions that the start will not "regenerate" (become
kind of raw starch again) .
Therefore, in the instant noodles making machine or the rice noodles
making machine, the principle is "fully gelatinization, fast
dehydration." Instant noodle production technology is the production
process by firstly mixing a certain amount of wheat flour, water and
other additives to obtain a dough with proper flexibility, toughness,
and extensibility, and secondly the dough sheet such obtained is
compressed to form a continuous uniform sheet by the roller machine of
the complete set of the wheat or rice noodles making machines.
After that, the sheet is sliced and twisted into wavy and corrugated
noodles mass that are conveyed, with a continuous mesh belt of the
instant noodles making machine line, into a steamer where the surface
noodles reaches 95 ~ 105 ℃; for about 60 ~ 90 seconds, starch in
noodles is gelatinized, protein denaturated and the raw noodles are
turned into cooked noodles.
When the noodles that have been steamed in the steaming device in the
instant noodles making machine line, are conveyed out of the steamer,
wind is blew through the noodles surface and a portion of the water is
evaporated. At this point in the line of the instant noodles making
machines, the bulk rows of noodles
are cut quantitatively and folded into two layers; and the last step of
the instant noodle processing is through automatic frying machine or
dryer, wherer more rapid dehydration of noodles take place; after this
treatment, a lot of micro-pores formed on the surface of the noodles,
resulting in good rehydration property.
The final instant noodles are ready to serve, after soaking in hot
water for 3 ~ 5 minutes. If flavored with a variety of different
flavors of broth, it tastes better. Coupled with different soups base,
packed in bowls, cups or bags that are available in the market, a large
variety of noodles are produced by Wheat Instant Noodles Making and
Rice Noodles Making Machine.
Sanjiang Machinery Co. Ltd.
Leading Manufactuer of Wheat
Rice Noodle Machine Processing Lines, Including Raw Ramen Noodles and
Instant Noodles Lines, automatic instant noodle production lines,
automatic stick noodle production
lines and Complete Set of Ramen, Vermicelli, Fried and Non-Fried
Production Lines and Durum Semolina Macaroni Pasta Production Lines.