놀랍습니다! 압도적인 라면공장의 최상급 재료로 만드는 라면 생산과정 Amazing ramen making process in korean instant noodle factory

Introduction

This tutorial will guide you through the incredible process of making ramen at a Korean instant noodle factory. We will cover the high-quality ingredients used, the techniques for preparing the broth, and the methods for drying the noodles. This guide is perfect for food enthusiasts looking to understand the behind-the-scenes of ramen production.

Step 1: Preparing the Broth

The foundation of great ramen is a rich and flavorful broth. Here’s how it’s done:

• Select High-Quality Ingredients: Use beef bones, chicken, and special seasonings to create a deep-flavored stock.
• Simmer for Flavor: The broth is simmered for 20 hours to extract maximum flavor from the ingredients.
• Strain the Broth: Once cooked, strain the broth to remove solids, ensuring a smooth liquid.

Practical Tips

• Ensure the broth remains at a low simmer to avoid burning and to maximize flavor extraction.
• Use fresh ingredients whenever possible for the best taste.

Step 2: Making the Noodle Dough

The dough is crucial for the texture of the ramen. Follow these steps:

• Combine Ingredients: Mix the strained chicken broth with flour to create the noodle dough.
• Knead the Dough: Knead until smooth and elastic, which helps develop the gluten for the noodle structure.
• Rest the Dough: Allow the dough to rest for a period to relax the gluten, making it easier to roll out.

Common Pitfalls to Avoid

• Avoid over-kneading the dough, which can lead to tough noodles.
• Ensure proper hydration of the dough; too dry will result in brittle noodles.

Step 3: Shaping and Cutting the Noodles

Once the dough has rested, it's time to shape it into noodles.

• Roll Out the Dough: Use a pasta machine or rolling pin to flatten the dough to the desired thickness.
• Cut into Strips: Cut the rolled dough into thin strips to form the noodles.
• Dust with Flour: Dust with flour to prevent the noodles from sticking together.

Real-World Application

Different thicknesses of noodles can be used for various styles of ramen, such as tonkotsu or shoyu ramen.

Step 4: Drying the Noodles

Drying is a crucial step that affects the noodle’s final texture.

• Use Hot Air Drying: Employ a high-temperature drying method to remove moisture while preserving the flavor and texture.
• Monitor Drying Time: Ensure the noodles are dried thoroughly but not overcooked to maintain quality.

Practical Tips

• Proper drying can enhance shelf life, allowing noodles to be stored for longer periods.
• Pay attention to the drying temperature to avoid cooking the noodles.

Conclusion

Making ramen in a factory involves careful attention to detail, from the broth preparation to noodle production. Key takeaways include the importance of using quality ingredients, the technique of kneading and shaping the dough, and the drying process that ensures the noodles maintain their integrity.

For the next steps, consider trying to make ramen at home using similar techniques, or explore different broth flavors to expand your ramen repertoire!