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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