I. specific costs strong >
One: flour cost: one kilogram of flour can make 4.8 portions of cold rice noodles. 25 kg of flour per bag, from 80 yuan to 90 yuan, per kg of flour 1.6 yuan. The cost of flour for each cold noodle is 33 cents.
Two: Coal: 700 yuan per ton of coal, 35 cents per catty. The average coal consumption for making each cold noodle is 22 Liang, and the cost of burning coal for each cold noodle is 70 cents. This is because some big cities in my hometown are not allowed to burn coal, so we have to use gas and electricity, so we have to forget it.
Brush oil: when making cold noodles, you need to brush oil on the bottom of the mold and the surface of the cold noodles to prevent mutual adhesion. The average brush oil for each cold noodle is 20 cents (in fact, the brush oil for each 100 cold noodle is three to four). At this time, the production cost of a cold noodle is 42 cents.
Retail: shredded cucumber, Chili oil, seasoning water, sesame sauce and other seasoning series. Need to be added in cold noodle retail. The average annual price of cucumber is about 1.5 yuan, and chili oil is 8 yuan per catty. 9 yuan per catty of sesame sauce (including Chili noodles), the average seasoning cost of cold noodles contains cucumber shreds as high as 1.8 yuan (of which the cucumber shreds per serving of cold noodles are 22). If it's true,
If you sell it yourself, the comprehensive cost of each cold noodle is 1.7 yuan to 2 yuan. If you wholesale other people's cold noodles, the comprehensive cost of each cold noodle is from 2.5 yuan to 3 yuan. The necessary profit of catering is half of the gross profit margin.
Second, the method of making cold rice noodles & gt
First, mix starch with cold water (similar to water starch used for cooking, the ratio of starch to water is about 1: 6, and then the ratio of alum must be about 1 000g and1g), boil a pot of boiling water (the boiling water must be kept boiling during operation), take a flat-bottomed aluminum or stainless steel sheet with a diameter of about 35cm, and hold the thin low plate horizontally with both hands. It is best to rotate a thin low plate. When the starch is translucent, take it out together with the plate and put it into a pot of cold boiled water prepared in advance. Using the principle of cold shrinkage, the cold rice noodles will be separated from the plate by themselves. Cool the cold noodles and set aside. After the cold noodles are processed, they can be rolled up and cut into 1- 1.5 cm wide. Then you can add ingredients and adjust the taste according to your favorite taste, just like cooking.