First of all, you need to precisely control the fermentation temperature and time of the rice fermentation bacteria. If the fermentation time is too short, the taste is not good, and if the fermentation time is too long, it may be sour and the taste is not strong enough. Since we are specialized in river noodle processing, we can make a special fermentation room with constant temperature. The raw materials are put into the fermentation room for a certain period of time, and should be taken out and processed.

Secondly, if you find that the fermentation is too acidic, add a little bit of edible alkali to neutralize it.