The vermicelli production line has always occupied a place in the convenient fast food. With the acceleration of people's life rhythm and the compression of office workers' life, a kind of convenient vermicelli, which is more nutritious and healthy than instant noodles, has become the hot and sour powder of the Internet.

The main factor of instant noodles' popularity lies in the change of seasoning. Spicy Sichuan flavor seasoning has made this instant food which has not been as familiar as instant noodles in the past 30 years. The network has become well-known for a short time. The development of last year has made the majority of consumers recognize the best instant food with good taste and good health. The development of hot and sour noodles is only the entry-level port. In the future development, whether it is the taste of vermicelli or nutrition and health, it has a greater development potential than instant noodles. The main thing investors should do is to clean, hygienic and aseptic operation, and seasoning must constantly try to innovate.

Technological Process: Starch agitation and pulping →→ lifting →→ feeding →→ extruding →→ extruding →→ aging →→ freezing →→ aging →→ temperature aging →→ weighing →→ bowl filling →→ automatic bowl pressing →→ continuous drying →→ dehumidification →→ cooling →→ flour milling and packaging

Advanced equipment, excellent quality

Based on the technology of producing crystal vermicelli (strips) with starch as raw material, the equipment structure matches the production process requirements of crystal vermicelli (strips). In production, large capacity mixer is used for mixing, frequency conversion speed regulation is used to adjust the thickness of powder, and frequency conversion speed regulation is used to adjust the aging time. The straight cutting method makes the strip uniform and consistent. The dried vermicelli (strips) are straight after being dried. The product crystal vermicelli is of high quality, beautiful appearance, crystal clear and crystal like, resistant to boiling, bubble, muddy soup, continuous strip and no adhesion. Clean and hygienic, delicate taste, smooth entrance. In addition to the advantages of high response speed, high control precision, flexible switching mode, good power saving efficiency, stable operation performance, few equipment failures and long service life, spiral stirring has added new technical transformation highlights:

1) The cold storage is widened and lengthened, the freezing aging time of powder belt is prolonged, and the toughness of the product is stronger;

2) When the oven is increased, the number of drying layers is increased, the drying time is

prolonged, and the product reinforcement is better;

3) Using vacuum stirring, the product has less bubbles and higher brightness;

4) More applicable raw materials, wider adjustable and controllable space;

5) The energy consumption of equipment is lower and the profit margin is larger;

6) Technology upgrading has greatly improved the productivity of products, and the return profit is very significant. The whole machine has the characteristics of unique design, advanced technology, compact equipment, energy saving and consumption reduction, small floor area, high degree of automation, less production labor, uniform quality of terminal products, high yield and large return profit.

The remarkable features of the equipment are: Changing the traditional extrusion ladle type, outdoor hanging rod cool drying production process, using straight cutting, entrainment molding,constant temperature, constant humidity, low temperature, freezing, not affected by the seasonal climate, can realize continuous uninterrupted pipeline operation, overcome many disadvantages of traditional production, vermicelli production and processing equipment. The remarkable advantages of the equipment are: it realizes the integrated production of full-automatic, fully enclosed, multi-functional, automatic feeding, automatic temperature control, etc., and has high-tech content, high added value, pure natural production technology, which is engaged in crystal vermicelli (bar) machine scale.

Green product quality

This production line from starch into the machine to the finished vermicelli machine, for fully closed, fully automated operation, the entire production process does not use any additives (alum), preservatives and edible pigments, pollution-free, pollution-free, fully reflects the natural, safe, high-quality, nutrition production philosophy, can be produced according to different production areas, different market demand, different consumer groups Crystal vermicelli, the product appearance is regular, the strip shape is the same, the color is uniform, crystal clear, clean and sanitary, easy to store, easy to transport. It is nutritious food, green food, safe food and safe food for people to pursue health. The equipment is not affected by weather and season in the production process. The rate of finished product is over 95%. The equipment operates at a low speed and the line speed is about (3.5 m / min), so the operation is convenient and safe. Through the practical application in the production process, the output of the machine has increased by more than 25% compared with the same products on the market without increasing the original size and ensuring the product quality.