One, choose noodles

Generally want to choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites,

molded contaminated flour, because this kind of flour is not only does not meet the health standards, the protein molecules contained within it, in the protease (due to pollution and other reasons, the protease activity is enhanced), the protein molecules decomposed into amino acids, so that the protein can not be combined with the formation of gluten and water, thus greatly reducing the generation of gluten. Only fresh, high-gluten flour (Lanzhou beef ramen special flour) with a high protein content can ensure the preconditions for the success of ramen production.

Two, and noodles

and noodles is the basis of ramen production, is the key. The first thing you should pay attention to is the temperature of the water, generally require warm water in winter and cool water in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of the water used in the pasta, so that the temperature of the dough is always maintained at 30 ℃, because at this time the protein in the flour has the highest water absorption, which can reach 150%, and at this time, the gluten generation rate is also the highest, the best quality, that is, the best elongation and elasticity, the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten is likewise reduced, and when the temperature reaches 60°C, it causes denaturation of the proteins and loss of their properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is produced by the Gobi Beach Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique is still the most crucial.

Three, wake up

Wake up, that is, and the good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in summer), its purpose is also to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed the water to have sufficient time to absorb the water, in order to improve the production and quality of gluten.

Four, slipping strips

By the bladder round strong young man first large soft dough repeatedly pounding, kneading, stretching, wrestling, put the dough on the panel, with two hands holding the ends of the strips, lifting on the board and wrestling hard. After the strip is stretched, the ends are folded, continue to hold the ends of the wrestling, and so on and so forth, the purpose is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, the industry is called the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodle knots, or roll it into round strips.

Five, pulling the noodles

The slippery noodles on the board, sprinkled with oil (to prevent the noodles from sticking), and then with the diners' preferences, pulling out the size of the different thickness of the noodles, like to eat round noodles, you can choose thick, two fine, three fine, fine, fine, hairy fine 5 kinds of styles; like to eat the flat noodle, you can choose a wide, wide, leek leaf 3 kinds of styles; want to eat out of a clear-cut angle, the master of the pulling of the noodles will pull a special bowl of "buckwheat flute" for you. Noodle pulling is a masterpiece, holding the two ends of the hand, both arms evenly force to accelerate outward stretching, and then folded at both ends, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger down to hook the other end, the palms of the hands upturned, so that the noodles to form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, force should be even, so repeated, each fold is called a buckle.