Processing and making fresh noodles, wonton skins, dumpling skins, Daoxiao Noodles, Lamian Noodles, handmade noodles, vegetarian noodles, miscellaneous grains noodles, fried noodles, dried noodles, Huimian Noodles, etc. They are all simple, but it is not easy to do them well. Not only the strength and cooking resistance should be considered, but also the long storage time should be considered. The used food additives should conform to GB 2760-2065438+, and the gluten source with QS certificate is specially used for fresh noodles, wonton skins, dumpling skins, Daoxiao Noodles, Lamian Noodles, handmade noodles, plain noodles, miscellaneous grains noodles, fried noodles, board noodles and other flour products. Fresh noodles and other noodle products processed with gluten are stiff, boiling-resistant, transparent, smooth, non-turbid, good in elasticity, long in storage time, non-shrinking and non-cracking when frozen, and can prevent noodles from becoming sour. Jinliyuan has complete three certificates (business license, production license, QS certificate and third-party test report) and reliable quality. The formula of processed noodles is: flour 85kg, starch 15kg, salt 0.3-0.5kg, gluten source 0.5kg and water 30-35kg. Production technology: dry-mix flour, starch and gluten evenly, add salt into flour water to dissolve, then stir and add it into the mixed flour, put the mixed flocculent dough into a dough press and roll it into fresh noodles. The processing methods of wonton skin, dumpling skin, Daoxiao Noodles, Lamian Noodles, handmade noodles, plain noodles, miscellaneous grains noodles, fried noodles, dried noodles and emblem noodles refer to fresh noodles.