It is made by mixing raw materials, resting the crumbly dough, sheeting the dough into two dough sheets, compounding the two sheets into one, gradually sheeting the dough into desired thickness and slitting into noodle strands.
Mixing ingredients:
Mixing is carried out in mixer for 10-15 min. Mixing results in crumbly dough with uniform and small particle size.
The gluten development in noodle dough during mixing is minimized.
Dough resting:
After mixing the dough pieces are rested for 15-30 min.
It allows for reduction in sheeting operation.
It mellows the protein and makes it more extensible.
Resting produces noodles with a firmer eating quality.
Sheeting and Compounding:
The rested crumbly dough processes are divided into two positions. Each one passes through a pair of sheet rolls to form noodle dough sheet.
The two sheets are then combined (compounded) and passed through a second set of sheet rolls to form a single roll.
The roll gap is adjusted so that there is a reduction between 20-40 percent.
Sheeting, slitting and waving:
Further dough sheeting is done on a series of 4-6 pairs of rolls with decreasing roll gaps.
Noodle slitting is done with a slitter.
Noodle can be square or round in shape by using different slitters.
Noodle strands are cut into desirable length by cutters.
At this stage the making of raw noodles is complete.
For making instant noodle, noodle strands are waved before steaming and cutting.
Cooking involves parboiling, boiling and steaming.
Noodles are parboiled for 45-90 sec to achieve 80-90 percent gelatinization in starch.
The noodles are then coated with 1-2 percent edible oil to prevent strands from sticking.
Then they are quickly re-cooked or boiled prior to consumption.
Japanese noodles are boiled for 10-15 minutes, rinsed and cooled in running water, steeped in dilute acid water before packing and further steamed for 30 seconds in a pressured steamer.
Is done by air drying, deep frying or vacuum drying.
Air drying takes 5-8 hours for regular noodles, multi stage drying is done to 8-10 per cent moisture.
About 30-40 minutes of steam cooking in the pressure steam and then dried in oven to 10 percent moisture.
They have a good shelf life.
Drying by frying takes a few minutes. Instant noodles or Raman noodles, are made by steaming or precooking and then frying. They are packed with seasonings.
Vacuum drying of frozen noodles produces premium quality products.
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