Don't use food additives indiscriminately. The processing formula of fresh noodles: 95 kg of high-gluten flour, 5 kg of starch, 0.3-0.5 kg of salt, 0.5 kg of gluten source, 0/0-20 g of vanillin/kloc and 30-35 kg of water. Operation technology: dry mix flour, starch and gluten evenly, add salt and vanillin into flour water to dissolve, then stir and add into the mixed flour, put the mixed flocculent dough into a dough press and roll it into fresh noodles.