T/WRSPCYHY 002-2020 Wanrong famous food: Ronghe cold noodles production technical specifications

Scope

Main Technical Content: 5.1 Cold Noodles Production 5.1.1 Raw Materials: Pea starch and drinking water (ratio of 1:4). 5.1.2 Mixing the Starch: Add pea starch to a container and gradually add water while stirring until the starch is completely dissolved to form a smooth paste. 5.1.3 Cooking the Noodles: Add water to a pot and heat to about 80°C. Gradually add the mixed starch paste to the pot, stirring continuously in one direction to prevent sticking. When the noodle soup turns from white to semi-transparent and is cooked, transfer it to a wide-mouth container. 5.1.4 Making Noodle Lumps: Let the cooked noodle soup in the wide-mouth container cool and solidify naturally. Gently shake the container to separate the lumps from the walls, then pour out the solidified noodle lumps. 5.2 Hand-pulled Noodles Production 5.2.1 Raw Materials: High-gluten wheat flour and buckwheat noodles (ratio of 6:4). 5.2.2 Ingredients: Fresh eggs (yolk removed and egg whites used). 5.2.3 Mixing the Dough: Add high-gluten wheat flour and buckwheat noodles to a container, along with egg whites and warm water (35-40°C). Mix until dough crumbs form, then knead repeatedly until the dough is smooth and even. 5.2.4 Proofing: Cover the dough and let it rest for about 30 minutes to enhance its elasticity. 5.2.5 Making Noodles: Roll the rested dough into pieces about 20 cm long and 10 cm in diameter, brush with oil, and set aside. 5.2.6 Pressing: Place the hand-pulled noodle press on a boiling pot, add the dough pieces to a sieve, press down the piston lever to extrude the noodles into the pot, and cook them before transferring to a plate. 5.2.7 Sauce: Mix the cooked noodles with cooking oil and seasoning to taste, then set aside to cool. 6 Eating Methods 6.1 Traditional Seasonings: Table salt, millet vinegar, garlic paste, mustard, and chili oil. 6.2 Serving: Take appropriate amounts of hand-pulled noodles, scrape off noodles from the noodle lumps, and place them on

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