In order to improve the taste of the instant noodles and the oxidation of oils and fats, the production technology of non-fried instant noodles was born. However, the existing non-fried instant noodles production technology is not very mature, various, and some use the traditional calendering and cooking process, the quality of the non-fried instant noodles produced by this process has not been fundamentally improved, the taste is very poor, the rehydration time is Longer than fried instant noodles. So far, there is a non-fried instant noodle production process using extrusion and cooking process. Although the instant noodles have been improved to some extent, its rehydration is too long, and some can not regain water. At the same time, the stability and reliability of the equipment are often very poor, and some can't be used at all.
   After decades of research, I have introduced non-fried miscellaneous instant noodles and all-vegetable instant noodles production technology. It is a mature and reliable non-fried instant noodle production technology. It uses a single-machine curing one-time molding, no need to cook technology. Its production process: mixing powder - one-time molding and curing - abrasive forming or corrugating forming - drying - packaging. This production process greatly simplifies the production process of instant noodles, reduces equipment investment, improves stability and reliability in the production process of instant noodles, and greatly improves the quality of instant noodles. Different process recipes can be used to produce non-fried instant noodles of corn, buckwheat, buckwheat, rice noodles and various miscellaneous grains. Vegetables can be used as nutritious noodles for all vegetables without juice. Its successful development will make China's instant noodle market products turn from fried to non-fried, from simplification to diversification, from junk food to nutritious food, it will also cause a fly-by revolution in China's instant noodle production market.
The instant noodle production line developed by me has advanced technology and is at the leading position at home and abroad.
    The noodles produced by the instant noodle production technology developed by me have the following advantages:
1, Â Â Â Â Â Â Â Â Noodle production costs are lower, 30% lower than fried instant noodles .
2, Â Â Â Â Â Â Â Â Noodles can be soaked and boiled. Instant noodles: rehydrate with cold, hot and warm water. Hot water immersion time is short, 3 - to 5 minutes rehydration. Cooking: cook 2--3 minutes to eat, cook for 20 minutes is not of the strip.
3, Â Â Â Â Â Â Â Â The noodles taste good, the taste is smooth and delicate, and the gluten is good, which is comparable to the cold noodles of North Korea.
4, Â Â Â Â Â Â Â Â A wide range of raw materials. White noodles, rice, corn, buckwheat, buckwheat and a variety of miscellaneous grains can be made into instant noodles.
5, Â Â Â Â Â Â Â Â Vegetables can be made into whole vegetable noodles without juice. Such as: corn added carrots, buckwheat added seaweed.
6, Â Â Â Â Â Â Â Â The profit is high, and the annual profit of the 45,000 -pack non-fried instant noodle production line can reach more than 10 million yuan.
7, Â Â Â Â Â Â Â Â Round and square instant noodles can be produced.
For details, please visit the website of Changchun Green Park Emerging Food Research Institute: Â Â Â Contact: Liu Baoming 0431-87873178 13578897182
               Changchun Green Park Emerging Food Research Institute
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