The invention relates to a production process of heterogeneous embedded nutrient fine dried noodles. In the preparation process of the fine dried noodles, a new flour patch is embedded between two ordinary dough pieces, and the new flour patch is prepared by mixing third-class flour with bran powder. Experiment result shows that the heterogeneous fine dried noodles contain richer carbohydrate, proteins, total dietary fibers, vitamins and minerals than common noodles. In addition, texture experiment and sensory evaluation show that the heterogeneous fine dried noodles and the common noodles have no much difference. The optimal combination of intermediate sandwich flour comprises 85% of the third-class flour and 15% of the bran powder, and the added water amount for dough kneading is 38% ofthe flour in mass, and the optimal ratio of the thickness of an embedded intermediate interlayer to that of outer layers is 2:3:2.