Cold water. Cold water soaking beef gluten noodles is more tough and crisp, and can maintain the original flavor of the noodles. And with cold water soaking can reduce the production of gluten in the flour, because when the water temperature is less than 30 ℃, with the increase in temperature, the degree of gluten formation increases; gluten protein at about 30 ℃, its water absorption rate of up to 150%, the highest rate of gluten production. When the water temperature is greater than 30 ℃, with the increase in temperature the degree of gluten formation decreases, however, the use of hot water more than 65 ℃, gluten protein will be due to thermal denaturation and make the gluten generation rate decreased significantly. Therefore, cow gluten noodles with cold water soak.