方便面流水线生产工艺流程

方便面流水线生产工艺流程英文回答：
Instant Noodle Production Line Process Flow.
Pre-production.
Ingredient preparation: Mixing and preparing flour, water, and other ingredients to form the dough.
Dough formation: Kneading and shaping the dough into desired specifications.
Extrusion.
Extrusion: Passing the dough through a die to form continuous strands or ribbons.
Cutting: Cutting the extruded strands into individual noodle shapes.
Frying.
Pre-frying: Partially frying the noodles to remove excess moisture.
Final frying: Deep-frying the noodles until they are golden brown and crispy.
Cooling.
Air cooling: Passing the fried noodles through a cooling tunnel to remove excess oil and reduce temperature.
Water cooling (optional): Dipping the noodles into a water bath for further cooling and stabilization.
Seasoning.
Sauce preparation: Mixing and preparing sauces, seasonings, and ingredients such as vegetables, meat, or seafood.
Seasoning application: Coating the noodles with the prepared sauce and seasonings.
Packaging.
Primary packaging: Filling individual noodle packs with seasoned noodles.
Secondary packaging: Grouping individual packs into cartons or multi-serving packages.
Post-production.
Quality control: Inspecting and testing noodles for quality and safety.
Storage and distribution: Storing and distributing the finished noodles to retail outlets and consumers.
中文回答：
方便面流水线生产工艺流程。

前处理。

原料准备，将面粉、水和其他成分混合、制备成面团。

面团成型，将面团揉制、塑形成所需规格。

挤压。

挤压，将面团通过模具挤压成连续的细条或面带。

切割，将挤出的细条切成单个面条形状。

油炸。

预炸，将面条部分油炸以去除水分。

复炸，将面条深度油炸至金黄色酥脆。

冷却。

空气冷却，将油炸面条通过冷却隧道去除多余油脂并降低温度。

水冷（可选），将面条浸入水中进一步冷却和稳定。

调味。

酱料制作，混合、制备酱料、调味品以及蔬菜、肉类或海鲜等
配料。

调味应用，将面条涂抹上制备好的酱料和调味品。

包装。

初级包装，将调味后的面条装入单个面条袋中。

二级包装，将单个面条袋组合成纸箱或多份包装。

后处理。

质量控制，检查和测试面条的质量和安全性。

储存和配送，将成品面条储存和配送至零售店和消费者手中。