Function: The fresh noodles made of this product have strong taste, good boiling resistance, good drawing and ductility, good softness and elasticity, smooth surface, and can prevent sour, dark hair and yellowing of fresh noodles.
Usage: directly mix the dry powder of this product into the dry flour, mix it evenly, then add warm water to mix the flour (or mix the flour), and extend the mixing time as much as possible (20-30 minutes is appropriate). Or stir and dissolve this product with more than 30 times of boiling water, then add it into flour (or dough), stir well and let it stand for 20-30 minutes before use.
Related technology: 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, and put the mixed flocculent dough into a dough press to roll fresh noodles.
Extended data
1, the energy source can make the wet fresh noodle products stiff, resistant to cooking, transparent, smooth, not muddy soup, good elasticity, long preservation time, freeze-drying, non-shrinking, non-cracking, preventing souring and discoloration. ?
2. Different types of tendon sources have slightly different functions.
Jin Liyuan F (for fresh noodles) emphasizes that the taste is strong, smooth and slightly hard, and the noodles take a long time to cook.
Jin Liyuan H emphasizes that the taste is soft, boiling-resistant and slightly soft, and the cooking time of noodles is shorter. ?
References:
Noodles (China traditional food)-Baidu Encyclopedia
Eating noodles has eight benefits-People's Network