A list of the contents of this article:
- 1 、Dimensions of Xinla Noodle packing Box
- 2 、How to pack noodles so as not to make dumplings?
- 3 、Which production lines do instant noodles enterprises need?
Dimensions of Xinla Noodle packing Box
33cm*44cm*14cm
The size of the Xin ramen carton is determined by the size of the noodle volume, generally each different item has a different size.
How to pack noodles so as not to make dumplings?
As a beef noodle restaurant for many years, I would like to talk about the problem of noodles. We can deal with it from the following aspects:
1. First of all, in terms of the nature of noodles, strong noodles are relatively not so easy to pick up.
two。 After the hot pot comes out, we can use oil for cold salad (pay attention to the appropriate amount of oil, more easy to get greasy, less easy to mix well), it is best to choose cooked oil to mix, if the amount of noodles is relatively large, can be equipped with fans and other equipment to speed up the cooling of noodles.
3. Pass through the cold water after the noodles are taken out, so that the noodles are not easy to hit, and it can also make the noodles stronger, but this method is only suitable for keeping the noodles free of dumplings for a short time, and the noodles that pass through the cold water should not be placed for a long time.
Please choose different ways to deal with it according to your own needs. I hope it will be helpful to you! Thank you
Which production lines do instant noodles enterprises need?
1. Noodles (fried noodles as an example)
The main process is feeding-mixing-awakening-Calendering-shredding-cooking-cutting-frying-air-cooling-packaging-packing-storage.
1. Feeding:
An automatic powder supply system is generally used, similar to this one:
The automatic powder supply system can greatly reduce the labor intensity and increase the accuracy of measurement.
First of all, take a look at the following powder cans, which are large cans that may be visible to the naked eye around many instant noodle factories:
There is a flour feeding equipment at the bottom, which needs to be poured manually into a place similar to a transfer station, and then the equipment will pump it into the flour can.
Then it is measured and weighed, and different proportions of flour, starch and wheat gluten are weighed separately and transported to the mixer.
After mixing in the mixer, enter the temporary storage tank.
After checking and sieving, enter the storage tank of the production line.
2. Mixing
After the flour and starch are evenly mixed in the flour mixer, a certain amount of salt water is added. Through mechanical mixing with the flour machine, the gluten protein particles in the wheat flour gradually absorb water and expand and adhere to each other. A gluten network with certain elasticity, extensibility, stickiness and plasticity is formed. At the same time, the starch insoluble in water in wheat at room temperature also absorbs water and is embedded in the gluten network. As a result, wet dough with plasticity, extensibility and adhesion is formed.
Due to the requirements of post-order processing, the amount of water can not be too much, at this time the mixed dough is loose tofu slag, gently pinch can form a ball, gently rub can be loose.
3. Wake up
Awakening effect:
The awakening effect is ripening, that is, the loose dough after mixing is put into a low-speed mixing container, and the technological property of the dough is improved by the passage of time at room temperature. Through ripening, the moisture in the dough is more sufficient and uniform, infiltrating into the wheat flour, so that the protein and starch are fully absorbed, and the gluten network is more stable, which is the continuation of the flour.
Main equipment:
1. Noodle-awakening trough: the mixed dough is stored and ripened.
2. Mixing rod: an outer rod-shaped structure running at a low speed, which feeds the dough into the compound feeding mechanism to ensure continuous production and prevent the dough from static caking.
4. Calendering
Compound Calendering principle
Compounding: the loose dough in the awakening slot is fed into the roll through a feeding mechanism to form a patch, and the two patches are combined into a patch, which is called composite, and the thickness of the dough is about 5-7mm.
Calendering: because of its thick thickness, the composite noodle can not be directly used for cutting noodles, but must be thinned before it can be used for noodle processing. Through the effect of 5-7 on the calender roll, the composite back sheet gradually changes from thick to thin to form a patch that can be used for wire cutting, and the thickness is generally about 1mm.
5. Shredding
The compound Calendering noodle strip is cut into square or round noodles by a wire cutter.
There is a fine hole mesh belt made of stainless steel wire which can be infinitely variable. The linear speed of the mesh belt is too smaller than the linear speed of noodles. Due to the speed difference, the noodles passing through the wave maker are subjected to certain resistance, swinging, twisting and accumulating into a wave shape with the wave peaks upright and the front and back wave peaks against each other.
The technological requirements of shredding molding are as follows: noodles are smooth, no parallel strips, neat ripples, proper density, equal branches, and no connection between rows.
6. Cooking
Cooking principle: starch particles in flour absorb water, expand and break rapidly at a certain temperature and humidity, and their molecular structure changes from closely arranged β state to α (disordered) state, which is called starch gelatinization. Noodle cooking mainly realizes this process.
7. Cut off
To pour soft water (or add a certain amount of seasoning) on the noodles so as to soften and straighten the noodles or facilitate smooth noodles.
Stretch: straighten the steamed noodles (container noodles) so as to cut off
Cut off: cut the steamed noodles into the required length to achieve a fixed length.
Fold: fold the cut noodles (bag noodles) into two layers, initially having the shape of a cake.
Second, the technological order of container noodles and bag noodles
There is a difference between container noodles and bag noodles in this process:
The order of container noodles is drenched → stretch → cut off, noodles cut off without folding, directly into the deep-fried bowl box, the surface is corrugated irregular, the noodle cake is round.
The order of the bag noodles is to cut off the → fold → and then pour the juice into the fried bowl box, the surface is corrugated more regularly, and the dough cake is square.
Container face cut-off place
Bag cut-off place
8. Deep frying
Deep-frying is to put the quantitatively cut-off noodle into the noodle box of the automatic frying machine to pass continuously through the high-temperature oil trough, the noodle is surrounded by high-temperature oil, the temperature rises rapidly, and the moisture content vaporizes rapidly. the water that originally existed in the noodles quickly escaped, making the noodles form a porous structure and further increase the gelatinization degree of starch in the noodles when the noodles are soaked. Hot water can easily enter these micropores, so it has good rehydration. On the other hand, due to the rapid drying of deep frying, the gelatinization state of starch after steaming is fixed, which greatly reduces the “recycling” speed of instant noodles in storage and transportation. The rehydration of instant noodles is maintained, and the purpose of dehydration is to reduce moisture to facilitate storage.
The main functions of the frying process:
1. Dehydration and shaping, which is beneficial to packaging and storage.
2. Improve the degree of gelatinization
3. Form a porous structure, which is beneficial to rehydration.
4. Reduce the speed of “reincarnation”
5. High temperature disinfection
9. Air cooling
Direct packaging of high temperature dough cake without cooling will produce moisture, resulting in moisture absorption and mildew. Cooling will cool the high temperature noodle cake after deep frying, from about 120 ℃ to about 5 ℃ higher than room temperature (35 ℃-40 ℃), in preparation for subsequent packaging.
Forced refrigeration mode
1. Blow down from the top: the deep-fried cakes are cooled downwards through the fan above the cooler.
2. Blowing upward from the bottom: the cake after frying is cooled by blowing upward through the blower under the cooling box, which is often used at present.
10. Packaging
The accessories such as packaging cake and package are sealed to prevent the cake from moisture absorption and deterioration, prolong the shelf life and facilitate transportation and sales. Among them, the packaging of container noodles is carried out in containers, and is equipped with forks, which can be directly brewed and eaten in the container, which is very convenient.
This is the end of the introduction about noodle packing and noodle packaging. I wonder if you have found the information you need? If you want to know more about this, remember to collect and follow this site.