The diagram delineates the manufacturing process of instant noodles.
This procedure can be segmented into two primary phases: the preparation of noodle discs and the subsequent packaging of the final product.
Initially, the production commences with the storage of flour in sizable silos, from which it is transported via trucks to a mixer. Here, the flour is amalgamated with water and oil to form a cohesive dough. This dough undergoes a flattening process through rollers, transforming it into thin sheets. Subsequently, these sheets are sliced into narrow strips, which are then shaped into circular noodle discs. Following this, the noodle discs are subjected to frying and drying, which is critical in enhancing their shelf life and palatability.
The packaging stage involves placing the cooked and dried noodle discs into designated cups. Concurrently, an assortment of vegetables and spices is incorporated to enhance flavor and nutritional value. In the concluding steps, the cups are affixed with labels, which provide essential product information, and subsequently sealed for market distribution. This meticulous process ensures that instant noodles retain their quality and taste, ready for consumer convenience.