The author has recently been Amway's instant noodles, which is a convenience food. According to Amway, the fresh noodles can be soaked in water for one minute. Even the convenience of the instant noodles and the self-heating foods can be achieved. The ingredients are very healthy. , Made with cooking method, without the side effects of frying process... In order to avoid being brainwashed by the buddy ad brainwashing, I decided to analyze fresh noodles from the perspective of production equipment and craftsmanship.
Fresh noodles had already appeared as early as 20 years ago. At that time, some companies had introduced two sets of Japanese wet noodles production equipment. However, in the production process, the company found that the shelf life of the fresh wet noodles produced by the equipment was not To a month, it is not conducive to the expansion of production. Therefore, it is necessary to improve and innovate the process. This improved and innovative finished product is fresh noodles.
It is understood that in the production process, fresh noodles need to be subjected to magnetic separation and filtration to powder, vacuum and surface, three-layer compound, continuous rolling, steamed and cooked first, sealed packaging, high-temperature steam sterilization, cold air cooling, secondary packaging, etc. Process, After the product is made, it must pass the test of heavy metal detection and other testing equipment. This series of production processes are inseparable from the help of food machinery and equipment.
We first talk about vacuum and surface, vacuum and surface need to use vacuum and noodle machine, this device can simulate the manual and face principle in a vacuum state. In this state, the flour heating phenomenon is greatly reduced, the gluten network can be quickly Forming, surface resilience, bite strength, and pull force have all been optimized. In addition, the dough produced by the vacuum and dough mechanism extends the draught rate range, allowing better control of the moisture content of the finished fresh noodles. The equipment structure and operation flow are relatively simple. At present, China's food machinery and equipment companies have improved their production in terms of sealing technology and material selection.
Followed by cooking process, cooking process can be used to improve the taste of fresh noodles noodles, it is also a key to heating or even direct consumption of one minute, the need to use cooking equipment. The cooking process is the most important control of temperature and time, had As we know about the experience of cooking noodles everyday, pastas of this type have a floury feeling when the cooking time is not enough, and excessive stickiness will cause stickiness and affect the aesthetic appearance of pasta. Therefore, choosing a cooking equipment requires focusing on the temperature control of the equipment. In terms of automation of equipment, the continuous cooking machine currently on the market is capable of automatic temperature control, stepless speed regulation, and is an ideal device.
In addition, it is a fresh-keeping process. Fresh pasta can be preserved for more than half a year thanks to the joint action of three aspects: First, the production of a sterile workshop. The realization of this goal requires the use of dynamic air disinfectants, hydrogen peroxide sterilizers, flameless high-temperature sterilizers, etc.; second, the application of high-temperature steam sterilization processes, the use of high-temperature steam sterilization of fresh noodles in the sterilization process. , This high-temperature sterilization method can kill more than 99% of bacteria, has an important role in the production of the final sterile food; Third, the use of lactic acid antibacterial, using lactic acid to create an acidic environment for bacteria difficult to survive.
Finally, testing equipment is used to inspect fresh noodles. Generally speaking, pasta products need heavy metal detection, pesticide residue detection, mycotoxin detection, and other detections. The required equipment includes spectrometers, chromatographs and other large-scale detection instruments. Of course, there are qualitative detection equipments such as pesticide residue detectors in the society. With the gradual development of such equipment, it has been able to accurately and quickly detect related problems, but the determination of the content requires large-scale detection equipment to measure .
Through analysis, we can see that the production process of the fresh noodles and the food machinery and equipment used do reflect health, safety, and hygiene. We look forward to seeing people in the increasingly demanding and healthy market in the future. Fresh noodles will take their place.