Bread technology: flour incoming inspection → mixing → ripening → tabletting → shredding → calendering → cooking → frying → drying → packaging.

Sauce package technology: incoming material inspection → fresh processing (onion, ginger, garlic, beef, etc. ) → sauce boiling → primary cooling → secondary cooling → packaging.

Subcontracting and vegetable vinegar package are actually relatively simple.

The above is just the general process of instant noodle production, which is actually much more complicated than this, including some grams of weight, detection and control of microorganisms, acid value and moisture, prevention and detection of chemical, physical and biological hazards, and packaging quality.

The so-called human harm actually mainly refers to frying, but isn't there non-frying now? For example, the wheat field in area A of Jinmailang is non-fried. As for all kinds of food additives, don't worry. Generally, the instant noodles sold in the market are produced by large companies, and as a large food processing enterprise, the dosage of additives is strictly controlled. Isn't there the People's Republic of China (PRC) Food Safety Law? Who dares to fool around? In fact, instant noodle enterprises no longer pursue the control and guarantee of food hazards. For example, the slogan of Jinmailang is: delicious noodles, nutritious noodles and healthy noodles.