1. Composition of the Production Line
The production line consists of several key machines and processes, each playing a critical role in transforming raw ingredients into finished instant noodles.
1.1 Mixing and Kneading Machine
Function: Mixes flour, water, and other ingredients to form a uniform dough.
Key Features: Adjustable speed, consistent mixing, and easy cleaning.
1.2 Dough Sheeting and Compounding
Function: Rolls the dough into thin sheets and folds it repeatedly to develop gluten.
Key Features: Precise thickness control, smooth operation.
1.3 Slitting and Cutting
Function: Cuts the dough sheets into noodle strands of desired width and length.
Key Features:Adjustable cutting blades, high efficiency.
1.4 Steaming
Function: Partially cooks the noodles through steam to gelatinize the starch.
Image: (Insert image of steaming chamber
Key Features: Even heat distribution, energy-efficient.
1.5 Seasoning Application
Function: Applies liquid seasoning to enhance flavor.
Key Features: Uniform coating, customizable flavors.
1.6 Frying
Function: Fries the noodles in hot oil to remove moisture and create a porous texture.
Key Features: Temperature control, oil filtration system.
1.7 Cooling and De-oiling
Function: Cools the noodles and removes excess oil.
Key Features: Air cooling system, oil recovery.
1.8 Packaging
Function: Weighs and packages the noodles, often with a separate seasoning packet.
Key Features: Automated weighing, airtight sealing.
—
2. Applications of the Production Line
2.1 Food Industry
– Produces instant noodles for retail and wholesale markets.
2.2 Customization
– Allows SMEs to create unique flavors and shapes to cater to local tastes.
2.3 Export
– Enables businesses to expand into international markets with proper packaging.
2.4 Educational Use
– Used in culinary schools for teaching food processing techniques.
—
3. Common Problems and Solutions
3.1 Dough Sticking to Machine
Problem: Dough sticks to rollers or cutting blades.
Solution: Ensure proper flour-to-water ratio and regularly clean the machine.
3.2 Uneven Noodle Thickness
Problem: Noodles have inconsistent thickness.
Solution: Adjust the roller gap and check for worn-out parts.
3.3 Overcooked or Undercooked Noodles
Problem: Noodles are too soft or too hard after frying.
Solution: Optimize steaming time and frying temperature.
3.4 Excessive Oil Absorption
Problem: Noodles are too greasy.
Solution: Improve de-oiling process and maintain oil quality.
3.5 Packaging Leaks
Problem: Packages are not sealed properly.
Solution: Check sealing temperature and replace worn-out sealing bars.
Conclusion
The small-scale fried instant noodle production line is a versatile and efficient system for producing high-quality instant noodles. With proper maintenance and troubleshooting, it can help SMEs achieve consistent product quality and expand their market reach. By addressing common issues proactively, businesses can ensure smooth operations and customer satisfaction.
This format provides a clear and engaging overview of the production line, its applications, and solutions to common problems.
