Process Flow：

Salt water mixer and measurement-----mixing-----dough aging------pressing-----steaming-----cutting and dividing------ drying------cooling------convey-----packing(in bags)

The whole non-fried instant noodles making machine consists of a series of machines, brine quantifier and mixer machine, double speed dough mixer machine, disc cooker machine, composite and continuous dough pressing machine, single layer steamed noodles machine, cutting, folding and conveying machine, double layers drying machine, horizontal conveyor, cooling conveyor. Compared to the fried instant noodles making machine, this production line just don’t include the frying machine.

The productive technology of non-fried instant noodles making machine is similar to the fried instant noodles production line, the main difference between them is that the non-fried instant noodles adopts hot air system to dry instant noodles. There is a big difference is that the moisture and lipid content. The moisture of fried instant noodles is below about 10%, non-fried is about 14.5%. In the aspect of lipid, fried instant noodles is 20%, the non-fried is 4%~5%. So the non-fried instant noodles are healthier, because it doesn’t have the procedure of frying. Non-fried instant noodles have the characteristic of compact organization, can reach the flavor and taste which fried instant noodles can’t have. Non-fried instant noodles are relative thin and less fat content.

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