METHOD AND INSTALLATION FOR MAKING QUICK-COOKING NOODLES Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: dough is kneaded from flour produced by dry milling of corn and/or rice and passing through a 80-mesh sieve. Mass ratio of liquid phase and flour is (40-50): 100. Dough is matured at 90-120 C then held in sealed chamber positioned before noodle press plate. Formed semifinished products are cooled, held for 2.5-3.5 h before drying which is conducted at 45-60 C for 20-40 min. Noodle-making installation comprises mill for dry milling of vegetable feedstock into flour, mixer for flour and liquid phase, noodle press with multiple-link auger and dough-holding chamber positioned before press plate, cooling unit in the form of fan which delivers air onto outlet part of plate, mechanism for packing of semifinished products into forms, cylindrical tunnel for holding semifinished products, and dryer. EFFECT: higher efficiency. 8 cl, 1 dwg