The main raw material is soybeans and flour.
Equipment equipment pots, grinding, wok and noodle machine.
Process soak soybeans, pulping, refining, boiled pulp and noodle strips dehydrated products.
Production Method Soak soybeans with water for 6 to 8 hours (depending on the water temperature), rinse off with clean water (until the yellow water is completely removed) to ensure that the soybean milk is white and white. Afterwards, a small amount of fresh water was added to the small steel mill to grind the soybeans into a fine slurry. The soymilk used to make dried noodles has a higher consistency than regular tofu, and about 7-10 kilograms per kilogram of soybeans. The cooked raw slurry is boiled with steam, but it can also be cooked in an iron pot, but care should be taken not to boil it, otherwise it will affect the taste of dried noodles. In order to achieve the respective slags, the temperature of the slushing is about 110°C, and the time is preferably not less than 30 minutes.
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