The additives added to Lanzhou beef noodles,

Raw materials: traditional ash:

The ash is a traditional additive in the historical development of Lanzhou beef noodles, due to the limitations of the production process has been basically eliminated. In Lanzhou, often eat beef noodle customers know is the ash, but really is the ramen agent, the traditional ash a kind of pong grass burned, and finally the pong grass and its impurities such as stone in boiling water to boil and refine the so-called pong ash.

The main ingredient inside the ash is still salt and alkali (no laundry detergent can be used as a laundry detergent) contains lead, arsenic ingredients and the content exceeds the national standard. Traditional things are not necessarily non-toxic and harmless, should believe in science is right.

Expanded information:

Ramen agent related:

April 2011 by the Lanzhou Jinbo Biotechnology Co. Ltd. and Lanzhou Jiaotong University*** together developed a "new type of Lanzhou ramen agent" - Dr. Noodle Ramen Companion was officially launched. This means that through the docking of industry, academia and research, last year through the identification of scientific and technological achievements of the "new Lanzhou ramen agent" project has completed the transformation of the results of the official landing, to help Lanzhou beef noodle industry bigger and stronger.

Since the melamine incident at the end of 2008, the country has been paying more attention to the safety of food additives.

In January 2009, Dr. Meng Xiangang, a doctor of food engineering, and Dr. Li Baiyu, a doctor of chemistry, and Wang Xiaolong started the research on a new type of noodle pulling agent, with the aim of rejecting the chemical components in the common noodle pulling agent that are not suitable to be used as additives for noodles, and developing a new type of noodle pulling agent that meets the requirements of manual processing of Lanzhou Ramen noodles, and also complies with the national requirements and has a good all-around performance.

After more than one year's research, the project team has developed a new type of Lanzhou ramen agent by adopting composite enzyme preparation, amino acid and salts, and the raw materials used are in accordance with the provisions of GB2760, and the products are in accordance with the standard of Q/LZJB0001S-2009.

Baidu Encyclopedia - Ramen noodle agent