Korean Ramyeon
Ramen Noodle Production 🍜
Ingredients 🍝
1. Wheat flour 🌾
2. Water 💧
3. Salt 💸
4. Kansui (alkaline mineral water or baking soda) ⚗️
5. Vegetable oil 💦
Manufacturing Process 🏭
1. Mixing: Combine flour, water, salt, and kansui to create dough 🌾
2. Kneading: Knead dough for 10-20 minutes 🥊
3. Resting: Let dough rest for 30 minutes ⏰
4. Rolling: Roll out dough into thin sheets 🌮
5. Cutting: Cut sheets into noodle shapes ✂️
6. Shaping: Shape noodles into desired form 🌀
7. Drying: Dry noodles to remove excess moisture 💨
8. Packaging: Package noodles for distribution 📦
Instant Ramen Production 🍜
1. Pre-cooking: Cook noodles briefly ⏰
2. Seasoning: Add flavorings and seasonings ❗️
3. Dehydration: Dehydrate noodles 💨
4. Packaging: Package with seasoning packet 📦
Artisanal Ramen Production 🍜
1. Hand-rolling: Roll out dough by hand 🤸♂️
2. Hand-cutting: Cut noodles manually ✂️
3. Aging: Age noodles for improved texture ⏰
Regional Variations 🌍
1. Japanese ramen: Known for rich broths and varied toppings 🍜
2. Chinese ramen: Often features lighter broths and vegetables 🥗
3. Korean ramyeon: Spicy, flavorful broths and noodles 🔥

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