Traditional Chinese Fried instant noodles: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Fried instant noodles process Refined powder, auxiliary materials, water→ ingredients→ mixed and→ stirred→ Composite→ calendering→ Cooking Deep→ frying→ Cooling→ Picking→ Add soup Packaging→ Warehousing production method — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3057 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fried instant noodlesProcess flow Refined powder, auxiliary materials, water → ingredients → mixing → stirring → compounding → calendering → cooking → frying → cooling → picking → adding soup and packaging → warehousingPreparation method1. Selection of oil for frying: Trial and comparison of refined palm oil, sesame oil, imitation cream, and refined lard. Finally, choose refined palm oil with lower acid value, stable composition, light color, and low cost as the oil for mass production. Palm oil is a vegetable oil that contains unsaturated fatty acids, which can prevent the deposition of cholesterol on blood vessel walls. It is also a component of human cell membranes and a raw material for human body synthesis of prostate. Foods made with palm oil have a fragrant taste and light color. If peanut oil is added to palm oil, it will not only keep the palm oil light in color and have the characteristics of setting effect, but also eliminate the unpleasant smell and reduce the trouble in the production process.2. …
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