Handmade cold rice noodles production technology:
(1) Washing gluten with flour: Take 10 kg of high-gluten wheat flour (the strongest cold noodle made of flour without flour improver), add about 4 kg of warm water to make a soft dough, stir for 30 minutes, then put it in clear water for kneading to wash out gluten, filter the remaining water paste with gauze and let it stand for 5-8 hours (it is best to put it in the refrigerator in summer).
(2) Paste mixing: after the upper part is clarified, drain the clear water, and the concentration of cold batter is better than 17- 18 Bohr measured by Pompeii hydrometer, then 25 g of refined salt and 8- 10 g of intensity source are melted and stirred with a little hot water at 50-60℃ to form cold batter, and stirred evenly.
(3) Skin-making: blanch the spinner (such as gong) in a boiling water pot. Rub a little salad oil in the dryer quickly after taking it out (too much oil will easily crack the cold noodles). While it's hot, take 300-350g of cold noodle paste, add it into the dryer, and shake it evenly to spread the cold noodle paste evenly. Put it on the boiling water in the pot, cover it and cook for about 2-3 minutes. Then take out the rotator. After the production is completed, put a little salad oil between each piece to prevent adhesion, and finally cover it with a clean wet cloth to prevent dehydration and cracking.
④ Steaming gluten: Knead the washed gluten with 0.5-0.8% Tianfa gluten bulking agent (dissolved in warm water at about 30℃ in advance), let it stand for 5-8 hours, then steam it in a cage, cool it and cut it into pieces.
⑤ Mix cold rice noodles: cut the steamed cold rice noodles into strips, and mix with gluten, Chili oil, vinegar, seasoning water, salt, monosodium glutamate, hemp juice, shredded cucumber or cooked bean sprouts and other seasonings or side dishes to serve.