Frozen instant noodle production process
Date:2014/04/15 Click:2214  Font-size:small middle big
Frying machine in the frying process mainly pay attention to instant noodles in the process of frying given temperature, timely add new grease and add to meet the health standards of antioxidants.
    Fried temperature: instant noodles should not be given too high frying temperature. The temperature is too high, after the fried noodles will change its original flavor, resulting in burnt paste taste, poor taste. But also due to high temperature caused by qualitative change in fat, after the face of fried block preservation period.
Antioxidant: It is an indispensable measure to improve the shelf life of the noodles by adding the nationally approved antioxidants in the grease. Many products are used as antioxidants in oils and fats. The manufacturer can determine the quality according to the performance of various antioxidants. Good for adding to the grease, in order to improve the shelf life of instant noodles. Frying process, the frying machine oil by frying a certain amount of surface block will gradually consumed, and thus need new oil supplement. In the added fat, should also add antioxidants. Otherwise, resulting in the original pan oil antioxidant dilution, and finally can not achieve the role of antioxidant.
Quality and storage conditions: fried instant noodles packaging quality is an important part of the extended shelf life. Requirements to achieve close sealing, no leakage. In the production should always check the product packaging, packing unqualified products should be promptly sorted out, re-packaging, so that instant noodles in a good natural deoxidation bag to prevent the surface block due to frequent contact with the air leaving the free fatty acids increased. Packed instant noodles, into the carton should be placed at room temperature is not higher than 25 ℃ in the warehouse storage. Instant noodles of the Treasury should be clean, moisture-proof, sunscreen, rodent control, well-ventilated, to facilitate the extension of instant noodles in circulation in the field of preservation. The above is the use of frying pan production of instant noodles in the process, I hope for your help.
Previous : Potato chips production line of the production process Next : The characteristics of oil-water mixture

Tel : 0536-6019288 6096277

Fax : 0536-6013783

Addr : Shandong Zhucheng , China

Web :

Email :