Repeated tests for half a year, using the udon noodle production line to make hot dry noodle wet noodles

Hot dry noodles are deeply loved by the citizens of Wuhan. Photo by He Xiaogang, a reporter of the Yangtze River Daily

Industrialization and standardization will sell hot dry noodles to the whole network and the whole country, and 55-year-old Tong Weijin is most touched by this. 22 years ago, Tong Weijin joined Wuhan Dahankou Food Co., Ltd. (hereinafter referred to as "Dahankou Company") and turned from a steelmaking worker to a noodle master. He and three others formed a "Shan Noodle Squad", one of whom was responsible for mixing oil and the other of whom was holding a steel fork and could dust 3 tons of noodles a day.

At that time, Tong Weijin was 33 years old, had strength, and could not carry it for a day, "his arm hurt so much that he couldn't lift it." Tong Weijin remembers that at that time, the "Shan Noodle Squad" was often replaced, many people worked for a day and left, and young people in their early 20s did not want to stay. After a week of persistence, his body began to get used to the strength of shan 3 tons a day.

Dahankou's first fully automated production line was put into use in 2009. Tong Weijin's dusting work was replaced by a machine, from the japanese noodles to the pressing of the noodles, to the boiling of the noodles, drainage, all done by the machine. Tong Weijin also went from a duster to the head of the company's production department.

At the end of September this year, KFC began selling hot dry noodles in stores across the country, and the supplier was Dahankou Company. In order to catch up with this batch of orders, during the "Eleventh" period, Tong Weijin and his colleagues only rested for two days, 4 production lines did not stop working for 24 hours, and produced 50 tons of hot dry noodles per day.

This is something that Tong Weijin did not dare to think about 22 years ago: "At that time, people could work overtime, the machine could not be added, and the pot that cooked noodles could only cook 3 tons of noodles a day, we wanted to dust more noodles, but the machine could not keep up." ”

In order to realize the industrialization and standardization of hot dry noodle production, hot dry noodle enterprises in Wuhan have made a lot of efforts.

Dahankou Company solved the automated production of hot dry noodles, how to achieve wet noodle automation in front of Hubei Evergreen Mai Xiangyuan Catering Management Co., Ltd. (referred to as "Evergreen Mai Xiangyuan").

Unlike Dahankou Company, which produces fast-food hot dry noodles, Evergreen Wheat Xiangyuan mainly focuses on offline stores. The hot dry noodle brand, founded in 2011, quickly opened up the market.

Evergreen Mai Xiangyuan has more than 30 stores in Wuhan two years after its establishment. Every Spring Festival, no matter how high the founder Li Yajuan's salary is, the noodle master has to go home for the New Year and can't stay.

After the Spring Festival in 2013, Li Yajuan took the team to Henan to find an automated production line that can produce hot dry noodles and wet noodles. In desperation, they transported back a production line of udon noodles from Henan.

Li Yajuan and the R&D team soaked in the factory to modify the production line, and each test consumed one or two tons of flour. After repeated trials, half a year later, hot dry wet noodles were made with a production line that produced udon noodles.

At present, Evergreen Wheat Xiangyuan has built 4 modern and automated noodle production lines, each line has an hourly production capacity of 4500 jin, which can supply more than 1600 stores of Evergreen Mai Xiangyuan.

(Zhang Weina, chief reporter of Changjiang Daily)

【Editor: He Equation】

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