Mix wheat flour and ingredients according to the recipe.Knead the dough (kneding) with water and alkali (Japan language called cars sui) to make the protein gluten (gluten) in wheat flour is born.(Dough), soft and resilient.Rolled sheet as domain with multiple sets of rollers (roller), has some of the dough sheet (thickness after gliding for about.1.0 mm)Cut into strips and make a wave (wave), with gives a moving line on conveyor belts (conveyor belt).By steam sterilization (steaming) at temperatures of 100 ACE makes it ripe for about 80% of the flour caused a nice gel Carlo (gelatinization)And the shapes are fixed.Cover with the broth for seasoningCut to a verse and then type sort (molding) with each noodle place rectangular blocks if a noodle bags. Or in printed form for Cup Noodles Cup.Frying (frying) as deep-frying (deep frying) in the continuous Fryer (fryer) Fryer, used oil is. Pure palm oil (refined palm oil) temperature frying for about 160-165 degrees Celsius. It takes about 2 minutes.Deep-fried egg noodles, cooked and will reduce the moisture content of dried noodles and noodles make a frame. Fried noodles finished. And absorb the oil to approximately 18%.FRY is a critical point that must be controlled (critical control point, the CCP) of the manufacturing process, the quality of frying oils. And the oil during frying will check the Acid Value and Peroxide value for measuring Value range for verify.The rapid oxidation reactions (lipid oxidation) (rancid), as well as filter the noodles may have residue in.Frying oil and frying when the new term of use.Making cool (cooling) after frying noodles, going through the blower (blower) to reduce the temperature of the rice noodles, less than 50. Degrees Celsius.After dinner and made noodles are through to the high care area to area with metal detectors and metal detector.Check the weight and bulk of Tsukuba line bears Put the envelope with a seal envelope and then boxed for delivery with supplier.
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