1. Technical formula of steamed noodles: 60 kg of flour, 40 kg of starch, 0.5 kg of gluten source, 0.3-0.5 kg of salt and 30 kg of water. Steaming technology: mix flour and starch evenly, dissolve gluten source with warm water at 50-60℃, then add it with salt, then mix it into flour and starch, roll it in a noodle machine, steam the pressed flour in a steamer, spray some salad oil after taking it out, and package it for sale after it is completely cooled and the surface is dried in the shade.
2. Fresh noodle technology: Formula: 85kg flour, 0/5kg starch/kloc, 0.3-0.5kg salt, 0.5kg gluten source and 30-35kg water. Operation technology: Dry-mix flour, starch and gluten evenly, add salt into flour water to dissolve, then stir and add it into the mixed flour, put the mixed flocculent dough into a dough press and roll it into fresh noodles.
3. Cold noodle technology: 88kg buckwheat noodles, 12kg starch and 0.5kg gluten source dry powder are mixed, poured into a basin, scalded into slightly hard noodles with boiling water, kneaded into dough, stacked into strips, put into a special extruder, quickly pressed into noodles, and then cooked in a boiling water pot. After the noodles are cooked, they are cooled in cold water, and some vermicelli blow the noodles to cool. Then, spray some salad oil and pack it for sale.