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Aging
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Description
The core of the rice noodle aging system lies in promoting the orderly rearrangement of starch through controlled temperature and humidity conditions, thereby enhancing the elasticity of rice noodles, reducing stickiness, and ensuring that they don’t become mushy when boiled in soup.
Pre-treatment before aging (linked to front-end milling)
Ripening and Shaping: Rice flour is extruded or steamed into shape (either as noodles or sheets). After extrusion, the product is quickly transferred into an aging system to prevent surface cracking and ensure uniform initial moisture content (typically 35%–45%).
Pre-cooling: Cool the freshly formed hot rice noodles to a temperature close to the onset of aging (approximately 25℃ - 30℃) to prevent uneven aging caused by local temperature differences.
Hanging / Powdering: Hang the noodles on rods or spread them evenly on the mesh belt of the aging machine, ensuring uniform spacing between the noodles and preventing any overlapping. This guarantees smooth airflow circulation.
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Aging
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Email:542989604@qq.com
Address: No. 1, within the premises of Zhengzhou Jianghe Heavy Industry Co., Ltd., on the north side of the Zhoucheng section of Xuliu Road, Jiayu Town, Xingyang City, Zhengzhou, Henan Province
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