Analyzing the Working Principle and Process of Fried Instant Noodle Production Line

1.Raw Material Preparation: Raw material preparation is one of the primary stages in the fried instant noodle production line, directly impacting the quality and taste of the final product. The key ingredients in the production line typically include:
Flour: Flour, usually wheat flour, is a primary ingredient in fried instant noodles, directly affecting their texture and quality. Flour used in the production line undergoes screening and processing to ensure its quality and purity.
Starch: Starch, including potato starch and corn starch, is another essential ingredient. Adding starch enhances the stickiness and elasticity of instant noodles, improving their texture and quality.
Water: Water serves as the solvent for the dough, thoroughly mixing the flour and starch. The quality and quantity of water directly influence the uniformity and stickiness of the dough.
Seasonings: Seasonings provide the distinctive flavor of fried instant noodles. Common seasonings include salt, MSG, chicken essence, garlic powder, onion powder, and chili powder. Different flavors of instant noodles require varying types and proportions of seasonings. During the preparation stage, there's typically a dedicated area for ingredient mixing and precise measurement. Each ingredient's ratio and proportion are precisely controlled according to the product formula to ensure the taste and quality meet standards. The quality of raw materials is rigorously monitored, ensuring only high-quality ingredients are used to produce high-quality fried instant noodles. Throughout the production line, continuous monitoring and adjustment of ingredient ratios and quantities ensure product stability and consistency.

2.Dough Preparation: Dough preparation is a critical step in the fried instant noodle production line. During this stage, various raw materials are accurately weighed and mixed using equipment like mixers to form a uniform, smooth dough. The quality and uniformity of the dough significantly impact the taste and quality of the final product, requiring strict control.

3.Extrusion Molding: After dough preparation, the dough is fed into extrusion molding machines to shape it into the desired form, usually long strips. These machines extrude the dough into specific shapes based on preset parameters and convey them to the next processing step.

4.Cutting and Shaping: The extruded dough is then sent to cutting machines to be cut into the desired length of instant noodle strands. Precise cutting is essential to ensure each noodle strand's length is consistent, maintaining product quality and uniform appearance.

5.Steaming: The cut noodles are steamed using specialized equipment. During steaming, the noodles are exposed to high-temperature, high-pressure steam, allowing them to expand and cook fully. Steaming improves the texture of instant noodles and enhances their ability to absorb seasonings, resulting in a more flavorful taste.

6.Frying: Steamed noodles are then sent to frying machines for deep frying. Frying is a crucial step in the production of instant noodles. Immersing the noodles in high-temperature oil makes them golden and crispy. Frying not only enhances the taste but also extends the shelf life of the product.

7.Oil-Water Separation and Oil Drainage: After frying, the fried noodles undergo oil-water separation and drainage processes to remove excess oil and ensure product quality. This step is typically achieved using centrifugal separators, separating oil from water and draining excess oil to maintain the noodles' taste and healthiness.

8.Seasoning and Packaging: Finally, the fried instant noodles undergo seasoning and packaging processes. Seasoning imparts the unique flavor and taste to instant noodles, with different seasonings added based on consumer preferences. Packaging ensures the protection and safety of instant noodles, typically performed using automated packaging machines, facilitating storage and distribution.