Hello everyone, my name is Chen Keming noodles. The characteristics of "I" are: flexible and delicate, good taste, easy to cook, resistant to cooking, and non-sticky soup. I'm sure you've all had the experience of returning home from work, your family has cooked you a bowl of steaming noodles, followed by a fond memory of the whole family eating noodles together. In the face of the ups and downs and challenges of life, that bowl of noodles not only warmed the heart, but also gave the courage to persevere.
First of all, introduce yourself: don't underestimate me, my production process is not simple. After the flour is put into the warehouse, first of all, my first process is the production workshop and the material post, according to the production process and product ingredient list, set the parameters of flour and auxiliary materials matching, control the moisture of the fabric, can not be dry or wet.
Next, after nine calendering, each calendered dough thickness has the required standard parameters, so that the produced noodles will be stronger. According to the plan, the host personnel will install the corresponding face knife model for strip cutting to ensure the production site. Make the production facilities meet the process requirements, quality requirements and on-site 5S hygiene requirements;
Then it is time to bake the post, according to the process standards in accordance with the requirements of cold air stripping, moisture retention and sweating, high temperature drying, cooling and heat dissipation, and control the moisture of the production of semi-finished products within the qualified range. The baking personnel control the temperature and humidity of the baking room to avoid high and low levels and broken noodles.
After several hours of training in the baking room, it is time to cut the noodles, and the cutting union will cut the length of the semi-finished product into strips according to the plan. Cutting noodles is the last pass to control the production process, and the cutting workers need to check and confirm that the semi-finished products are not abnormal before they can flow into the packaging.
The packaging process is a little more complicated, first of all, the process controls the measurement, appearance, and coding information of the product...... The design and packaging materials of each batch of products need to choose suitable materials and materials with good sealing performance, and the function of protecting the products needs to be considered to ensure that the products are not damaged or deteriorated during transportation, storage and sales. Therefore, the outer packaging design should be able to accurately convey the key information of the product, including the name, specification, production date, ingredient list, and usage method of the product...... The presentation of information should be concise and clear.
The third on the left: Guo Huanhuan
As an enterprise engaged in the production and sales of dried noodles, Keming noodle industry will only be favored by consumers if the quality is passed. Control the occurrence of abnormal batch accidents on site, reduce the rate of customer complaints, and do a good job in food safety "daily control, weekly inspection, and monthly scheduling" to avoid the occurrence of food safety accidents. Confirm the self-inspection records of each process in the production workshop and the confirmation of unqualified products on site, as well as the implementation of follow-up preventive measures and verification tracking. We are both producers and consumers, with a greater sense of responsibility and mission. (Guo Huanhuan, Quality Control Department of Sui Ping Keming No. 2 Factory)