Understanding the Udon Noodle Production Process：From Quality Ingredients to Advanced Equipment
Udon noodles, a beloved traditional Japanese dish, have gained widespread acclaim for their unique texture and rich nutritional value. As the production manager at Weifang Huasui Agricultural Development Co., Ltd., I am delighted to introduce you to our factory’s udon noodle production process. From the selection of premium ingredients to the use of advanced production equipment and rigorous workshop management, let’s explore the secrets behind this delectable cuisine.
We understand that high-quality udon noodles are inseparable from premium ingredients. Therefore, we spare no effort in selecting raw materials, ensuring that each component meets the highest standards.
- Wheat Flour: Our udon noodles are made from a blend of Australian-imported wheat and high-quality wheat from the Jiaodong Peninsula in Shandong. Australian wheat is renowned for its high protein content and excellent elasticity, while Jiaodong Peninsula wheat is celebrated for its purity and rich nutritional value. The perfect combination of these two types of wheat gives our udon noodles exceptional elasticity and chewiness when cooked.
- Water: The quality of water directly affects the texture and quality of the noodles. We use water that has undergone rigorous filtration and softening processes, ensuring purity and smooth texture in our noodles.
- Tapioca Starch: We add high-quality tapioca starch to enhance the noodles’ flexibility, making them more resilient and less prone to breaking when cooked.
- Sodium Alginate: This natural thickening agent significantly improves the noodles’ stability and texture.
- Lactic Acid and Sodium Lactate: These components help regulate the noodles’ pH balance, extending their shelf life and maintaining a fresh taste.
- Salt: An appropriate amount of salt not only enhances the noodles’ flavor but also adjusts the dough’s elasticity, making the noodles more resistant to cooking.
Production Process
Kneading: Wheat flour, water, tapioca starch, sodium alginate, lactic acid, sodium lactate, and salt are mixed in proportion and kneaded into dough. The time and intensity of kneading are strictly controlled to ensure the dough’s uniformity and elasticity. We use advanced kneading machines imported from Japan, capable of automatically adjusting kneading time and intensity to guarantee consistent quality in each batch of dough.
Resting: The kneaded dough needs to rest, allowing the gluten to fully develop and improve the noodles’ elasticity. We typically rest the dough in a constant temperature and humidity environment for about 30 minutes.
Rolling: The rested dough is repeatedly rolled into sheets of uniform thickness. We use high-precision rolling machines imported from Japan, which can control the thickness of the dough sheets to the ideal range, ensuring consistent thickness in every noodle.
Cutting: The rolled dough sheets are cut into strips, determining the shape and size of the udon noodles. Our udon noodles come in round and rectangular shapes with a diameter of 4.5 mm. This step requires high-precision cutting machines to ensure that each noodle meets the standard width and length.
Pre-cooking: The cut noodles are pre-cooked to remove excess starch and make them easier to store. The time and temperature of pre-cooking are precisely controlled to ensure the noodles are cooked without being overdone.
Cooling: The pre-cooked noodles are quickly cooled in cold water to maintain their elasticity and texture. We use efficient cooling equipment to bring the noodles to room temperature in a short time.
Packaging: The cooled noodles undergo strict quality inspection to ensure there are no broken or sticking noodles. The qualified noodles are packed into 180g or 200g packages and vacuum-sealed to ensure freshness and hygiene.
Storage and Transportation: The packaged noodles are stored in low-temperature warehouses to keep them fresh. We use an efficient logistics system to quickly deliver the noodles to our customers, ensuring their quality remains unaffected.
Workshop Environment and Hygiene Management
At Weifang Huasui Agricultural Development Co., Ltd., we adhere to strict standards for the production environment. Our production workshops undergo daily rigorous disinfection, ensuring the entire process complies with international food safety standards.
- Clean Environment: The production workshops are kept clean and tidy, with all equipment and work surfaces cleaned multiple times daily to prevent any contamination.
- Air Purification: We have installed advanced air purification systems to ensure the cleanliness of the workshop air, preventing dust and microorganisms from entering.
- Disinfection Measures: At the end of each production day, the workshop undergoes comprehensive disinfection, including floors, equipment, and tools, to ensure the highest hygiene standards.
Producing high-quality udon noodles requires not only premium ingredients and advanced equipment but also strict hygiene management and a commitment to craftsmanship. We have passed various certifications, BRC, HACCP, ISO9001 and ISO22000, HALAL. Our produciton lines have the ability to undertake OEM and ODM orders.
Weifang Huasui Agricultural Development Co., Ltd. is dedicated to providing the best quality udon noodles to our global customers, allowing more people to enjoy the unique charm of this delightful cuisine. Whether savoring the authentic Japanese flavor or pairing with various delicious broths, our udon noodles will be your best choice!