How much water and ash do you put in each pound of dry noodles in ramen? 30

Not to mention that the country does not allow the use of natural ash ash, even if you want to use it, you can't buy it now, because there has been no processing of natural ash for a long time, although the ash has been used for two hundred years, and there has never been a local ** department that explicitly prohibits the use of traditional natural ash ash. At present, the fluffy ash used in the domestic ramen industry is the popular name of the ramen agent for the majority of traditional ramen masters, especially Muslims, in order to facilitate communication and exchange. As for the gluten source mentioned below, I have never heard of the domestic ramen industry to choose, I believe that the national ramen chef will have the answer, can you say which ramen restaurant in China uses your gluten power source?

It is a friendly and mutually helpful place for friends in need to provide help and answers within their ability, and don't do boring advertising here. Also, if you really want to sell your strength, can you provide your production license to your friends?

As for the ratio of water and ash, in fact, there is no fixed requirement, as long as the total water consumption does not exceed the amount of water you need and the noodles, the ratio of water and ash 1:10 to 1:20 can be, anyway, the solution you dissolve the ash is to be with the surface, in principle, the proportion of water is appropriately higher, one is to better and fully dissolve the ramen noodle agent, and the other is to better fuse with flour.

According to GB2760 regulations: Ramen noodles are not allowed to add natural limelight, and compound food additives can be used.

Ramen noodles can be replaced by alkali ash.

Edible alkali. It is an inorganic compound.

Mainly used in the neutralization of dough yeast.

The acid produced by fermentation makes the raw materials of dry goods rise rapidly, softening the fiber, and can be applied to the processing of orange food, such as noodles, bread, steamed buns, etc.

Puffy ash is a grass ash made from firewood grass, and adding puffon ash to ramen can increase the texture of ramen noodles and make them strong and delicious. However, the ash contains lead and arsenic, so you should pay attention to the dosage when using it. By adding fluffy ash to the ramen, it can increase the texture of the ramen and make the ramen firm and delicious.

The two are similar in purpose and can be replaced.

Ramen Gabon Gray is actually rare.

A small amount of ash and alkaline water.

The same, it is harmless to the human body. If there is no potassium carbonate in the ash of the puff.

To help gluten proteins form a tight network structure, it is impossible to pull out thin and gluten noodles.

Although it is very "authentic", its limitations are also obvious, it is not conducive to mass production. Because, a large number of fluffy grass is planted to burn to produce "fluffy ash", this practice cannot be industrialized, standardized and its composition cannot be artificially controlled.

Now, there is a high-gluten flour for ramen.

There are also alkali and salt as auxiliary materials, coupled with skilled kneading skills, which can completely make the ramen noodles achieve a satisfactory gluten, and the fluffy ash is almost useless.

Ramen noodles can be replaced by alkali ash. Because edible alkali is an inorganic substance, it can neutralize the acid produced by the fermentation of dough, which can make the dough fluffy and soften the fiber. And the fluffy ash can also enhance the taste of ramen, and remember that the ramen is strong and delicious.

The two are similar in purpose and can be replaced. Pay attention to the amount of ramen noodles when using fluffy ash. Puffy ash is generally used in Lanzhou beef noodles, and there is no national standard.

The ash on the market is made from burnt grass, and the lead, arsenic and other levels contained in it are lower than the national standard. The Health Supervision Institute will conduct random inspections of the fluffy ash used by the merchants from time to time.

Precautions for making ramen:

1.When choosing ingredients, it is generally necessary to choose fresh high-gluten flour. Now, flour processing has been well-known or very professional, making steamed buns, dumplings have special powder, and ramen noodles also have special powder.

2.Kneading noodles requires the skill of mixing noodles with high-gluten flour, which is the key to making ramen. First of all, you should pay attention to the temperature of the water, which is generally required to use warm water in winter and cool water in other seasons.

Through the difference in the temperature of the water when mixing the dough, the temperature of the dough is always kept at about 30, and the gluten generation rate is also the highest, the quality is the best, the extensibility and elasticity are the best, and the most suitable for stretching. If the temperature is too high or too low, it will cause denaturation of the protein and lose its properties.

3.Ingredient. When mixing the dough, you should also add an appropriate amount of salt, alkali, and eggs, all of which can improve the production rate and quality of gluten in the dough.

Sleepy kneading pays attention to "ninety-nine eighty-one kneading". The kneading effort is in place, and the noodles pulled out are smooth and yellow, and the tendons are strong. Some masters who are not good at kneading noodles may use "ramen noodle agent", which is a substitute for the legendary "canopy ash", and its main function is the same as alkali.

The ramen agent is the same as the puffy ash. Puffy ash, also known as ramen noodle, is usually added during the production and processing of laza noodles. Adding a small amount of fluff ash to the dough or dough water can make the dough have better extensibility and make the food taste more chewy.

Ramen agent is a traditional additive in the historical development of Lanzhou beef ramen, and due to the limitations of the production process, it has been basically eliminated on the market.

The traditional ramen sauce is made by burning a plant called puffy grass and then boiling it with other substances in boiling water.

The main ingredients of ramen noodle agent are salt, alkali and other substances, which contain lead and arsenic and the content exceeds the national standard.

In fact, you can go to Lanzhou to eat a bowl of Lanzhou ramen, that noodle is chewy and delicious, and their soup is particularly delicious, the soup is very rich, and it is very cheap, they not only have Lanzhou ramen, but also all kinds of fried noodles, such as ** chicken fried noodles, these are very delicious noodles,

The standard for making ramen noodles is 70% to 25% ratio of noodles, water, salad oil, salt, alkali, and lime to 25%.

50 grams of salt, 15 grams of alkali, 150 grams of water, 12 grams of ash, the dough kneaded in this way is very strong, the taste is very good after cooking, and it is not easy to break during the ramen process.

Normally, it takes 5 grams of salt to make 1 kg of ramen noodles. 10 grams of alkali, 50 ml of water and 20 grams of ash of ash. Such a ratio will do.

About 1 kilogram of noodles with 400 grams of water, 6 grams of salt, 2 4% ash and 10 grams of alkaline noodles, the ramen noodles made in this ratio are delicious.

When making ramen, how much ash do you put in it? . . .

Hello dear, I'm glad to answer your question of how much ash to put in when making ramen? In the process of making ramen, the amount of ash is adjusted according to the type of flour, the quality, temperature and humidity and other factors, and generally speaking, the amount of ash is about the weight of the flour. The following is an approximate reference table for the amount of fluffy ash:

High Gluten Flour: The amount of fluffy ash - Plain flour: The amount of fluffy ash - Low gluten flour:

When making ramen, if there is no ash, you can also use other substitutes, such as alkaline water, baking soda, etc., and adjust the amount according to the type and quality of flour. At the same time, when using fluffy ash or this substitute, it is necessary to pay attention to ensure that it is clean and hygienic to avoid contaminating the food. I hope this service can help you, thank you for your consultation, and I wish you all the best!

Summary. Hello, based on your above questions, we are happy to answer for you.

Ramen is a lot of people like to eat, and it is a kind of traditional noodle of the Han nationality, we are more familiar with Lanzhou ramen, Shanxi ramen, Henan ramen, dragon beard noodles, ramen and other names, called throwing noodles, pulling noodles, ramen is the northern region more like to eat, whether it is fried or boiled or stuffy, it has its own taste, so how do we make delicious and chewy ramen? First of all, we have to prepare 2500 grams of fine powder, then 1500 grams of water, 25 grams of alkaline noodles, these are prepared in accordance with a certain proportion, and then we must prepare some salt, when making ramen, generally use 2 4% of the ash, and after the noodles are finished, then use the water that is ashed, a small amount of mixed together, if you are afraid of putting too much, you will put it slowly, making ramen is actually very particular, not only test you, the proportion of raw materials, you can also test your skills in making ramen, this is a technical work, The cover is about 1 kilogram of noodles, 400 grams of water, and 6 grams of salt, and the ramen that comes out of this way is delicious, and you want to eat authentic ramen.

How much salt, how much alkali, how much water and how much ash do you need to make ramen, 1 pound of noodles?

Hello, according to your above questions, I am glad to answer for you that ramen is a lot of people like to eat, and it is a kind of traditional noodle of the Han nationality, we are more familiar with Lanzhou ramen, Shanxi ramen, Henan ramen, dragon beard noodles, ramen and other names, called throwing noodles, pulling noodles, ramen is the northern region likes to eat, whether it is fried or boiled or stuffed, it has its own taste, so how do we make delicious and chewy ramen? First of all, we have to prepare 2500 grams of fine powder, then 1500 grams of water, 25 grams of alkaline noodles, these are prepared in accordance with a certain proportion, and then we must prepare some salt, when making ramen, generally use 2 4% of the ash, and after the noodles are finished, then use the water that is ashed, a small amount of mixed together, if you are afraid of putting too much, you will put it slowly, making ramen is actually very particular, not only test you, the proportion of raw materials, you can also test your skills in making ramen, this is a technical work, The cover is about 1 kilogram of noodles, 400 grams of water, and 6 grams of salt, and the ramen that comes out of this way is delicious, and you want to eat authentic ramen.

The above is the answer to your question, if you have any other questions, I am always available to answer them

The same. Puffy ash, also known as ramen agent, is indeed added in the production and processing of ramen; In the process of dough mixing, it is added or added to the dough water; Add a small amount of fluffy ash to make it more malleable than the noodles that come out, so that the noodles that are "pulled out" will be more chewy.

Kongbi Peng gray is a traditional additive in the historical development of Lanzhou beef ramen of Nian nationality, which has been basically eliminated due to the limitations of the production process. In Lanzhou, customers who often eat beef noodles know that it is Peng ash, but it is really a ramen agent, and the traditional Peng ash is burned by Peng Caozi, and finally the Peng grass and its impurities are boiled in boiling water to refine the so-called Peng ash. The main ingredients in the ash are salt and alkali (which can be used as laundry detergent when there is no washing powder), which contains lead and arsenic, and the content exceeds the national standard.

Traditional things are not necessarily non-toxic and harmless, and science should be believed to be the right thing.