Instant Noodle Making Machine

Instant Noodle Making Machines: Production Process Description

The working principle of the instant noodles production line is to mix flour and water, and then press the dough into a thin sheet and cut it into pasta noodles. Slurry dough sheet spreading and slurry colandering methods are suitable to process starch and wet milled rice to make vermicelli glass noodles. Optionally pasta extrusion process can be used instead of aforementioned dough calendering, slurry spreading or colandering methods.

 Dough Mixing & Calendering

In the instant noodle production line, the dough mixing & calendering methods use dough mixer to knead the dough by stirring wheat flour or durum wheat semolina, saline water and other ingredients in an usually vacuumed container; and then the dough is calendered into a continuous dough sheet by rollers and cut into thin pasta noodles.

Slurry Sheeting & Colandering

In the traditional rice vermicelli noodle production line and in the modern instant rice noodle production line, the dough slurry is spread to form a continuous sheet and after cooked and pre-dried, the pasta sheet is shredded into long product vermicelli or rice sticks, or short products such as rice ada flakes ( Heshan rice ada production line ). Some Asian mie, bihun products are made with a colander to drip the flowing lines of dough slurry, into boiling water. 

Dough & Slurry Machines

In the instant noodle production line the follow processing units are involved:

• Flour And Grain Conveying Systems, Liquid Storage Containers And Automatic Dosing Systems
  These machines in the instant noodle production line are for the material handling in the ramen instant noodles production line, as well as for all our other noodle and vermicelli noodle production lines. We provide pneumatic and screw conveyors, alkaline solution and food additive tanks, and dosing systems for this purpose.

• Machines For Dough Mixing, Kneading, Dough Sheet Calendering And Noodle Cutting
  Dough mixing and kneading is the first step of operation in the ramen instant noodles production line. After mixing, sitting and maturing, the dough is rolled into a continuous dough sheet, which is shredded into noodle strips. We provide both vacuum dough mixers and normal pressure dough mixers. These machines are for our main stream ramen instant noodles production line.

• Dough Sitting & Maturing, Vermicelli Aging Machines
  The dough aging machine is a container with slow stirring device. The vermicelli aging machine is multi-layer conveyor systems with a designated total residence time. For batch operation instant noodles production line, we provide starch/rice sheet roll-up machines. You can roll the sheets into rolls to sit aside for them to mature.

Heshan® Modern Extruders

Heshan's modern extruders with quick remount die plate which replace the aforementioned methods of dough sheet calendering, slurry sheet spreading and slurry colandering, can process a variety of grains flour and starch to make traditional fresh or dry vermicelli noodles, and modern instant noodles. Heshan has built rice vermicelli production lines and non-fried instant noodles production line featuring extrusion technology.

Our extruders are with fast mount die plate that can be replaced within 15 minutes. They are suitable for starch/rice vermicelli noodle production lines and non-fried wheat ramen instant noodle production lines, as well as Italian pasta lines.

Final Product Processing

The products are optionally steamed (e.g. Heshan® instant noodle steaming machine) or boiled and the fresh wet noodles can be the final products; they can be dehydrated via deep-frying or heated-air-drying, and turned into dry products. There are also dried and fresh wet products that are uncooked. Heshan® stick noodles production line makes uncooked dried noodles that are convenient to us e and taste exactly the same as the traditional Italian and Chinese sun-dried-spaghetti stick noodles.

We make both multi-layer steamers and single layer steamers for the fried and hot-air-dried instant noodles production line. Boiling cookers are usually for the precooked fresh instant noodles production line. Pressure steamers can be used to improve noodle and vermicelli product texture and they are usually a part of the rice vermicelli noodle production line. Non-fried instant noodles can also be made by instant noodles production line with pressure cookers.

Deep fryers and heated-air-dryers dehydrate the vermicelli and noodles so that they can be stored for years in room temperature without deterioration in product qualities. They are the core of the fried instant noodles production line.

We provide cooling chambers to cool the food stuff during processing and for final product cooling before packaging. These are enclosed or opened conveyor systems with cooling fans installed.

 We have built many turnkey plants with our instant noodle machines installed in China, India and all over the world.

Features Of The Heshan Fried Instant Noodle Processing Machines: 

Fully automatic control system using Siemens PLC.

• Vacuum or normal pressure dough mixers available according to customers' requirement.

• Each pair of compound rollers and continuous rollers is individually controlled by PLC.

• Single layer or multi-layer noodle steamers available according to customers' requirement.

• Efficient frying oil circulation and proper temperature zoning to produce perfect dehydrated noodles of proper micro-structure.

• Fully automatic cup/bag noodles packaging lines are available.

• The Heshan® fried instant noodle processing machines assembly makes up to a million cups/packs of noodles per day.

Heshan instant noodle machines are highly automatic that can produce up to a million cups or bags of instant noodles per day. Only two operators are needed to run a Heshan instant noodle machine assembly.

Both fried instant noodles and non-fried instant noodles must go through the pressing and cutting process during the production process. However, the difference in the final drying method creates the distinction between "fried" and "non-fried". Fried instant noodles are made by steaming and frying shredded noodles to fix the shape of the noodles; non-fried instant noodles are generally made by micro-expanding or hot air drying processes.

From the perspective of production process, the difference between fried and non-fried instant noodle processing is mainly reflected in the "drying" process. The former is frying while the latter uses hot air drying process.

In terms of texture and taste, fried instant noodles, after rehydration have a soft texture and rich flavor; non-fried instant noodles have a light texture and are not oily when eaten. The main nutrients in instant noodles are carbohydrates and protein. Whether it is fried instant noodles or non-fried instant noodles, there is not much difference in the content of these two categories; but there is a difference in moisture content and fat content. The moisture content of fried instant noodles is less than 10% and the fat content is about 20%; the moisture content of non-fried instant noodles is about 14.5% and the fat content is 4%-5%.

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Features of  Heshan heated-air-dried instant noodle machines:

• Optional Pressure Cooking Process to improve the product texture and palatability.

• Fully automatic control system using Siemens PLC.

• Non-fried instant noodles are better for health.

• Hot air dehydration does not require cooking oil, the production cost is relatively low, and there is no problem of oxidation and deterioration of oil components during the storage period of instant noodles.

• Mechanical vibrating dough blocks are automatically shaped or pneumatic dough blocks are automatically shaped, which saves a lot of manpower in manually sorting the dough blocks before drying.

• The entire production process is highly automated.

The non-fried dry hakka instant noodle processing machine assembly features the batch high pressure steaming unit operation consists of the steps of dough kneading, dough setting, compound and continuous dough sheet rolling/pressing, noodle strips slitting, noodle strips length cutting and noodle blocks boxing, steaming trays stacking, batch pressure cooking, heated-air-drying, cooling, finally packaging.  The complete set of the hakka noodle machine is either fully automated such as dough making and noodle strips cutting, or manually assisted mechanized operation like the loading the layer stacks of noodle tray arrays into the pressure cookers.

In the dry hokka noodle machine assembly, flour and water are mixed, and after automatic dough making, dough resting, compound pressing and continuous rolling to form the dough sheet, which is cut into noodle shreds and automatically put inside the plastic boxes; after stacking, they are sent into the high pressure steamers of the instant noodle machine assembly. After steaming for 2 or 3 Minutes, the stretchiness and flexibility of the steamed noodles are significantly increased and products are more thoroughly sterilized, extending the shelf life. After the noodles are steamed, they are placed in the metal noodle boxes, which carry the noodles into the heated-air dryer for drying. The drying time is about 40 minutes. Output capacity of one hakka instant noodle dryer is from 250 kg to 1200 kg per hour.

Due to the use of autoclave cooking instant noodle machine, the degree of ɑ gelatinization is effectively improved. The product has a beautiful appearance, is slightly yellowish and semitransparent; the re-hydrated or cooked noodles have an elastic and refreshing texture; the noodle soup is not muddy and highly appetizing.

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Extruders can process almost all grains and are used as starch/rice noodle processing machines,  starch/rice vermicelli machines, as well as the wheat flour ramen instant noodles making machines. The extrusion type noodle processing machine uses a twin-screw extruder to press a dough of wheat flour, starch, rice flour and various grain to pass a die to form different types of noodles. Heshan® extrusion type rice noodle processing machines assembly is a automated processing line to make rice vermicelli noodles, rice sticks, and instant rice noodles from  granular rice and other grains. 

The die plates of the extruders of our rice vermicelli machines and rice noodles making machines can be quickly disassembled and assembled from the side installation port. Most our competitors require manual removal of several screws from the bottom before the rice noodle making machine die plate can be removed. Disassembly and assembly are very labor-intensive (it takes about 1 Hour). Our rice noodle making machine extruders are equiped with an easy-to-pull-out die plate and a special pulling-out-mechanism that can automatically replace the rice noodle making machine extruder die plate. The procedure can be completed in about 10 minutes. The rice noodle making machine extruder dies are often clogged with the feed debris so that die plate needs to be replaced regularly. Therefore, rice noodle factories urgently need to solve this problem. Our rice noodle extruders with the easy-to-pull-out die plates were developed under this situation.

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The fresh noodles produced by our fresh instant noodle processing machines are fresh, refreshing and nicely chewy.

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▶️ Heshan Recent Turnkey Plants

Recent projects: rice vermicelli / rice stick noodles production line featuring vermicelli noodle extruders with the quick remount die plate; instant noodles production line that makes high-pressure precooked dry hakka noodles; coated fried peanuts lines; fresh noodles production line, and more...  

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▶️ Coated-and-fried Japanese Peanuts Processing Line

🌐 Coated Fried Peanuts Processing Line Homepage

📄 Brochure

Heshan brand centrifugal peanut coating machine and coated peanut frying machine - the automatic peanut coating processing line is a complete set of snack coating and frying machines, ie., coated peanut machines that uses nut kernels as raw materials, applying coating and frying through fully automatic continuous frying machine to produce high quality snacks. This automatic peanuts snack coating and deep-frying processing line is designed for making crunchy coated peanuts, Turkish Cips Fistik, Japanese-style peanuts (also known as Japanese peanuts or cracker nuts widely known in the Spanish-speaking world as Cacahuates Japoneses or Maní Japonés), Indonesian Borrelnootje fried peanuts, Indian spiced coated fried peanuts, Philippine Nagaraya cracker nuts, Thai Koh-Kae peanuts and American beer nuts. 

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▶️ Extruded Non-Fried Instant noodles production Line

Heshan extrusion non-fried instant noodles production line integrates automatic dough kneading, feeding, and AI controlled extrusion. The complete process, including noodle cooling and conveying, automatic strip cutting, automatic lifting and conveying are all under centralized PLC automatic control. The process features humidification before length cutting, automatic drying, automatic noodles placement in drying boxes and pneumatic noodle block shaping. This instant noodles production line automatically makes non-fried instant noodles from material feeding to finished product delivery and packaging. 

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