Quality control is a key aspect of our udon noodle production and is carried out throughout every step of the production process to ensure a hygienic, safe and high quality product. The following are the specific quality control procedures in our factory for udon noodle production:
- Raw Material Inspection
Raw materials are inspected before entering the warehouse.
Each batch of raw materials such as imported Australian wheat flour, tapioca starch, sodium alginate, lactic acid, sodium lactate and salt are subject to strict quality inspection before warehousing.
Inspection items include appearance, color, odor, moisture content, microbiological indicators and heavy metal content.
Only raw materials that meet the standards can be put into storage and used.
- Control of mixing process
Ingredient Accuracy.
Ensure that each raw material is weighed accurately and the ingredients are strictly in accordance with the recipe proportions.
Mixing uniformity:
Ensure that the mixing machine is running properly.
Ensure that the mixing machine operates normally and the dough is mixed evenly, without dry powder and unmixed phenomenon.
- Wake-up process control
- Temperature and humidity monitoring.
The temperature and humidity in the waking room need to be monitored and recorded in real time to keep within the set range.
Time control.
Ensure the dough rising time is in accordance with the process requirements to avoid under or over rising.
- Pressing and cutting process control
Thickness and width consistency.
The setting parameters of the sheet pressing and cutting machine need to be calibrated regularly to ensure the thickness of the sheet and the width of the noodles are consistent.
Equipment Cleaning.
At the end of each shift, the sheet press and cutter need to be thoroughly cleaned to prevent dough residue from affecting the next batch.
- Steaming process control
Steaming time and temperature control.
The temperature and time of the cooking machine need to be strictly controlled to ensure that the noodles are fully cooked and maintain proper elasticity.
Water Quality Monitoring.
The water used in the steaming process needs to be purified to ensure that the water quality meets the drinking water standards.
- Cooling process control
Rapid Cooling.
After cooking, the noodles need to be cooled quickly within a specified time to prevent overcooking.
Cooling equipment maintenance.
Regularly check and maintain the cooling equipment to ensure its normal operation and cooling effect.
- Packaging process control
Dosing Accuracy.
Packaging machine needs to be calibrated regularly to ensure accurate weight of each packet of noodles.
Sealing Effectiveness.
Check the sealing of the bags to ensure that there is no air leakage or breakage.
Packaging material quality:
Ensure that the packaging material used meets food grade standards and is free of odor and contamination.
- Finished product inspection
Appearance Inspection.
Check the appearance of the finished noodles to ensure that the color and shape are uniform and no foreign matter.
Physicochemical index test:
Test the physical and chemical indexes such as moisture content, acidity and alkalinity, elasticity of the finished products to ensure compliance with product standards.
Microbiological Testing.
Conduct microbiological testing on finished products, including colony count, coliform, mold and yeast, etc., to ensure product hygiene and safety.
- Production environment control
Workshop Hygiene Control:
The production workshop is cleaned and sterilized every day.
The production workshop is cleaned and sterilized daily to prevent cross contamination.
Employee Health Management.
All production employees need regular medical checkups to ensure that there are no infectious diseases, and they need to be strictly cleaned and disinfected personally before entering the production area.
Air Quality Control.
The air in the production workshop needs to be filtered and purified to maintain good air quality.
- Traceability system
Batch Management.
Each batch of products has a unique batch number, recording the date of production, source of raw materials, test results and other information.
Product Traceability.
The batch number can be traced back to the entire production process of the product, ensuring timely traceability and handling in case of quality problems.
Through the above detailed quality control process, Weifang Huasui Agricultural Development Co., Ltd ensures that every step in the production process of Udon Noodles meets strict quality standards to provide consumers with safe, hygienic and high quality products.