With the mechanized production input, the vermicelli industry improves production and guarantees quality

With the improvement of people's living standards, in the pursuit of health, nutrition and safety, it is bound to bring about the expansion of the market scale of medium and high-end noodle products.
With the development of the food industry, the production mode of dried noodles has moved from the original manual production to the direction of automatic and intelligent processing. More and more noodle processing enterprises have introduced automatic noodle machines and noodle machines to realize automatic production and greatly improve the capacity and quality of noodles.
It is worth mentioning that almost 60% of the new capacity of many small and medium-sized enterprises are manufacturers with production characteristics. And healthy, convenient, nutritious and unique high-quality noodles have become the major trend of noodle products.
At present, there are various kinds of flavored and nutritious noodles on the market, such as coarse cereals, fruits and vegetables, highland barley products, and functional health care noodles, such as high calcium noodles, buckwheat, etc. In addition, some enterprises have joined the fermentation process, which makes the dried noodles easy to digest, mature, and emit the aroma of naturally fermented noodles.
The enterprise continuously carries out product innovation, not only to develop functional, nutritious and high value-added products with good quality, but also to improve and innovate product ingredients, processes, equipment, packaging, etc. in many aspects, and also to strengthen the flexibility and adaptability of the noodle production line to ensure the noodle production capacity and quality.