raw material formula: 5 kg of flour, 22.5 ~ 25 kg of salt, 3.5 ~ 4 kg of oil and potato powder
Production method
1. Flour mixing: put the flour, water and salt (the amount of salt and water should be changed appropriately according to the weather and temperature of the day) in a flour mixer and stir.
2. Fried dough sticks: Take out the stirred dough, knead it into a round ball, put it in a big pottery basin and ferment it for 2-3 minutes, then cut it into long strips on a big board, dip it in oil with your hands, knead the dough into noodles with a diameter of 2-2.5 cm, and then put it in a big pottery basin and ferment it for 2-3 minutes.
3. vermicelli: knead the fried dough sticks by hand, sprinkle potato powder while kneading until the diameter is 5 ~ 7 mm, and then ferment for some time.
4. stringing noodles: wrap vermicelli around two 33cm long bamboo chopsticks, 55-6 noodles each, string them and put them in the fermentation cabinet. Hang it horizontally, make it hang vertically, and let it stand in the counter for 2 hours before Lamian Noodles.
5. Lamian Noodles: Fix two noodles chopsticks and one on a special noodle rack. Pull the other end by hand. After repeated stretching, the length is generally about 19 cm, the fineness is .67 mm, and the water content of the finished product after drying is 13%.
In recent years, domestic and foreign countries are scrambling to imitate it, replacing manual work with machinery. However, its taste is bland, and it is not as pliable, smooth, chewy and tasteless as handmade noodles. However, for social production, it is necessary to further explore the chemical properties of the fermentation process and the physical properties of the surface formation of the noodles, so as to replace the handmade noodles with machine-made noodles.