Following with the successful cooperation with the first domestic enterprise manufacturing fresh rice noodle—Hunan Jinjian Rice Industry Group, and after the manufacture of the first domestic fresh rice noodle production line, the forgeign market sales of rice noodles are much bigger than that of the domestic market, and what's more, the prospect of the domestic market is very promissing. In the second half of 2008, Beijing JTM International Food Co., Ltd came to Guangzhou Kennyway Food Processing Machinery Co., Ltd. for ordering a whole set of flesh rice noodle production line (i.e. boiled type instant rice noodle production line), and after several negotiations, both parties formally signed a sales contract in March 2009, and the installation and commissioning were finished in the same year.
At present, enterprises which possess large-scale production ability of flesh rice noodles (or boiled type instant rice noodles) are JTM International Food Co., Ltd and Hunan Jinjian Rice Industry Group. The main products of JTM International Food Co., Ltd. are boiled type instant noodles, boiled type instant noodles, Udon noodles, ramen noodles, rice noodles, flat rice noodles, buckwheat noodles, semi-dry noodles, frozen noodles, fresh-wet noodles and so on, with annual sales of 160 million yuan, among which 70% are sold to Europe, America, Australia, Canada, South Africa, Thailand, Hong Kong and other countries and regions and the sales in domestic market cover all the cities above the second level.
Guangzhou Kennyway Food Processing Machinery Co., Ltd. utilizes its own technological advantages to research, develop and design a series of equipment with high technical content such as quatitative vermicelli extruder, anti-aing machine and sterilization machine, which also acquired many national invention patents and fully realize the mechanization, serialization and automation of production and control.
The concrete technological processes of processing the flesh rice noodles are fermentation treatment, sand separating, grinding, rice sheet steaming, sticks extruding and anti-aging, and then vermicelli extruding, vermicelli steaming, quantitative cutting, water cooling and finally sealing and packing and sterilization. Products which are produced according to the above procedures can be stored for more than one year. This fundamentally changes the characteristics of those noodles produced by traditional methods, which are quick aging, short shelf life, poor taste, easy to harden and break while eating. At the same time, it also keep the advantages of convinient for eating. It can be heated by microwaver or cooked in boiled water, and also be fried to eat. Compared with dry rice noodles, boiled type instant rice noodles won't cause discomfort such as abdominal distension due to its fermentation technology.
