Cold noodle improver Jin Liyuan One catty of flour plus one gram. Technical data of steaming cold noodles with cold noodle machine: 1. Flour 100 kg, add 50 kg of warm water at 35℃ to make dough, and keep still for 30 minutes. 2.? Knead and wash the dough into normal temperature water to get gluten. 3. The flour paste is allowed to settle for 5-8 hours, and the upper clear water is removed, and the flour paste concentration 17- 18 Baume is measured with a Pommel hydrometer, and then 0. 15-0.2 kg of energy source (dissolved with cold water 2 hours in advance) and 0.5 kg of salt are added, and filtered after being evenly stirred. 4. Start the machine and the boiler for preheating, then add the flour paste into the hopper and start steaming the cold noodles. 5. The processed cold rice noodles are completely cooled and then sealed and packaged. 6. Steaming gluten with multiple sources for 30 minutes, stopping the fire for 5 minutes, and taking out the pot.