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Manufacturing Processes:Semi-raw Noodles

3. Maturation

6. Drying

7. Packaging

1
Mixing
Put the raw materials (flour) into a mixer from the silo and mix them together with salt water.
2
Shaping
Make a noodle sheet of 8〜10cm thickness by roller.
3
Maturation
Mature in the maturing chamber maintained at fixed temperature and humidity.
4
Rolling
Pass through six rollers in order to obtain the fixed thickness.
5
Quantity adjustment and cutting
Cut the noodle sheet into the fixed width, length and weight in a cutting machine.
6
Drying
Conduct dehumidification and drying in the drying chamber until moisture content falls to the prescribed level.
7
Packaging
Put the noodles into bags using a packaging machine.
8
Weighing and ageless inspection
Weigh in a weight checker and confirm ageless properties in a metal detector.
9
Foreign objects inspection
Check for foreign objects by means of X-ray inspection device.
10
Heat sterilization
Conduct heat sterilization by steam in a sterilization chamber at 85〜90℃ for 35〜40 minutes.
11
Cooling
Cool by means of cold air in a cooling chamber.
12
Packaging and packing
Package in the prescribed bags by packaging machine, and pack into boxes.

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