Classification of Innstant Noodles

A wide variety of instant noodles. In the form of packing to have bagged and cup noodles, etc.; Points from the flavors, there are soy sauce, salt, chili, flavored and wind; Points on manufacturing methods such as fried instant noodles and non-fried one. The making craft of instant noodles is, first of all, add 33% of the water in flour, using mixer will face and good, and then put the noodles into the calender medium voltage into, then through cutting machine cut into the noodles. Cutting it into the cooking noodles by the conveyor belt of the machine, cooking 1-2 min, then carrying on the flavoring process. The flavour processing generally has two kinds: one is the immersion method, the second is spray method. Noodles sfter seasoning use slice machine cut into segments and points, not Fried instant noodles directly using the 95 ℃ hot air drying, Fried instant noodles production line with 130 ~ 150℃ of boiling oil. After frying instant noodles, the organization is porous, the taste is better than hot air drying of instant noodles.