Stable Performance Maggi Instant Noodle Production Line 90sec Easy Maintenance

Stable Performance Maggi Instant Noodle Production Line Easy Maintenance

This equipment is used for the continuous production of fried square noodles with high production efficiency. The fried noodle cakes can be rehydrated or eaten directly. The instant noodles after rehydration are soft and gluten; if eaten directly, the taste is crispy and the flavor is rich.

Instant noodle making process:

Brine mixing and measuring---Mixing---Ripen conveying---Rolling---Steaming---Cutting and folding---Frying---Cooling---Packaging

Technical parameters

Introduction to the dough mixing process:

Dough mixing is to uniformly mix flour and water for a certain period of time to form a wet dough with certain processing properties.

Basic principle: When flour is evenly mixed with water, the gliadin and glutenin in the flour absorb water and swell, and are surrounded by a network of wet gluten. When a certain gluten network is formed, stop fast beating to prevent the formed network from being interrupted, and start slow beating to further expand and extend the gluten, so that the formed dough has good processing performance.

Process requirements: good processing performance, sufficient and even water absorption of flour, loose particles, uniform size, uniform meat yellow color, no "raw flour".

Packing and delivery