an old man came by car today. The old man is from Zhengzhou, Henan Province. Although he is the hometown of pasta and knows a lot about noodles, he has been turning around in noodle processing. Because he wants to do noodle processing business and keeps trying and making at home, the effect of each production is not very satisfactory. Either the noodles are not strong, or the noodles don't taste good.

so Sanhao used this SH4-260 fresh noodle machine to test the machine on the spot, and the old iron watched every processing link in person. after some operation, the old iron said that the processing speed of this small noodle machine was quite fast, and the old iron asked. Is there no need to add any other additives during the production of processed noodles? Otherwise, can the noodles made out be strong?

see here, the old iron is always skeptical, see the effect of the noodles made, the old iron is still worried, so here to move on to the next step of testing, that is, boiled noodles, see cooked noodles, the old iron can not help but taste After tasting, the old man's face was full of smile and approval, but the old man wondered why the noodles I made didn't taste good, why you didn't add anything, and the noodles tasted better when they were made.

that in the process of noodle processing, if you want to improve the noodle strength, it can be achieved by the following methods, and without violating the food regulations, add edible alkali and salt when mixing noodles. According to the proportion of two grams of salt and one gram of alkali per jin of noodles, they can be hydrated or directly added to the flour, so that the noodles made in this way can achieve a good improvement in both taste and quality, and when entering the supermarket, even if they are sent for inspection, they will not collide with the red line. If the old man in front of the screen has any suggestions on noodle processing, he can leave a message through the comment area.