Production process

Rice flour Production flow chart

Stir, steam, heat to medium baked

Stir, steam, heat to medium baked

Storage barrel

Storage barrel

Low pressure compression machine

Low pressure compression machine

High pressure compression machine

High pressure compression machine

Rice noodle injection shaping machine(strips)

Rice noodle injection shaping machine(strips)

Equal length by cutting machine

Equal length by cutting machine

Steamed by steam tank

Steamed by steam tank

Weighing

Weighing

Molding

Molding

To dry by dryer

To dry by dryer

Check the foreign matter

Check the foreign matter

Packaging

Packaging

The printed date at the seal Expiration date

The printed date at the seal Expiration date

Metal and weight detection machine

Metal and weight detection machine

Packing

Packing

Shipment

Shipment

Noodles Production flow chart

Mixed stirring

Mixed stirring

One time rolling

One time rolling

Original dough

Original dough

Second time rolling

Second time rolling

Fine dough

Fine dough

Fine dough(ripe)

Fine dough(ripe)

Rolling for the third time

Rolling for the third time

Cut into noodles

Cut into noodles

Noodles forming

Noodles forming

Dry

Dry

Packaging

Packaging

Print expiration date

Print expiration date

Metal and weight detection machine

Metal and weight detection machine

Finished product inspection

Finished product inspection

Packing

Packing

Shipment

Shipment

Silk noodle production flow chart

Mixed stirring

Strip shape

Boiled in boiling water

Cut into equal length

Frozen under -14~15℃ for about 20 hours

Unfreeze

Weighing

Forming

dry

Packaging

Print expiration date

Metal and weight detection machine

Finished products inspection

Packing

Shipment