What are the brands of Sichuan noodle sales? Vigorous flour high temperature rapid drying method: This method is China's traditional technology, the highest drying temperature of 50 ℃, distance of 25~30 meters, time about 2~2.5 hours. It has the advantages of small investment, fast drying and so on. The disadvantage is that the temperature and humidity is difficult to control, product quality is not stable, easy to produce crisp noodles, etc., has gradually been replaced by other methods. Low temperature Slow drying method: is introduced from Japan in the 1980s dried noodles drying method, the highest drying temperature of not more than 35 ℃, the distance is about 400 meters, time up to 7-8 hours. This method is characterized by imitation of natural drying, stable production, reliable product quality. The shortcomings are large investment, high drying costs, maintenance trouble, etc., only suitable for some large and medium-sized plant use. Medium Wenzhong Speed Drying method: According to the advantages and disadvantages of high temperature fast method and low temperature slow speed method, our country in 20th century 80-90 years of study successfully in the middle Wenzhong speed drying method. This method has the characteristics of less investment, low energy consumption, high production efficiency and good product quality, which has been popularized in China.
What are the Sichuan noodle brands?
