Does ramen only add salt? How much salt and alkali should I put in ramen?

Ramen noodles are made of high-gluten flour, not ordinary flour, and there are both live and awake noodles, and if you don't do these things properly, the noodles don't have a strong sense of somersault.

There are additives such as puffy ash in the noodles, as well as edible alkali, etc., so you eat elastic and strong! Huh

But eating too much ash is harmful to your body!!

No matter how much you like ramen, you should be careful, so it's best to use salt and alkali and eggs (the cost is relatively high...).

Lanzhou ramen. The operation process of ramen noodles is mainly made of salt, flour and water, and noodles and Gabon gray noodles.

The amount of salt added is about 2% of the weight of flour, and the amount of water added is 50% of the weight of flour. New wheat flour should add more salt and less water than old wheat flour; The gluten content is high, and the flour should be added with less salt and more water.

The dough is kneaded to the light, and the better it is kneaded without destroying the gluten. The awakened surface can be pulled according to the specific situation, whether it is awake or not, but the awakened surface is slightly easier to pull.

At present, the most commonly used in China is the instant ash produced by the Lisi Chemical Factory of Lanzhou University, and the ash and water are mixed and dissolved in a ratio of 1:5 when making ramen. Generally speaking, "salt is bone alkali is meat", the amount of ash added is determined according to the amount of salt added and the quality of flour, about about the same, when the amount of salt is large, the amount of ash is also large, the amount of gluten is high, and the amount of gluten is large, and the amount of salt is large, and vice versa.

There will be a special fragrance when the ash water and the dough, if there is no taste, the ash is invalid, and the ash will be kneaded evenly in the dough. The first is to mix the ash more evenly and give it a time to act; The second is to attract customers. When drawing, the thick strip should be grasped according to a certain technique, the thin strip should be relaxed, and the force should be even.

For example, if the dough is slapped into a flat type before pulling, it is a leek leaf type, and the dough pulled out by making the dough agent into a triangular shape is a triangular type, and if it is pulled twice, it is ultra-fine.

In terms of the requirements of pulling flour, wheat flour should be high-quality wheat flour with a gluten content of more than 30%, and the requirements for gluten are about the elasticity of the better, and there are two types of elastic feel of gluten, one is like a rubber band, which can be quickly retracted and stretched; The other is as stiff as rubber, difficult to stretch, do ramen should be the kind of faster expansion and contraction, do pull noodles noodles The extensibility requirements are not high, because to make ramen noodles to Gabon ash, it can soften gluten and greatly improve elongation. If the extensibility of the flour is very long, and the elongation resistance is very low, the dough may be alkali resistant, the dough feels untenable, not resistant to placement, uneven thickness, and the taste is not bitten. General Requirements:

T (stable) 3min, weakening degree < 60, elongation resistance 400b, wet gluten 30%.

There are other condiments that taste good and the noodles are delicious.

Hello, Generally, 500 grams of flour can be added with 1 gram of salt and 1 gram of alkali, such an amount, in fact, adding alkali can help digestion and make the noodles more strong and delicious. The alkali should be dissolved in warm and hot water before it can be used, and cold water cannot be used, because cold water is easy to make the alkali form a lumpy solid. Water and additives are added to the flour, and through proper stirring between the pickpockets at a certain time, the gliadin and glutenin gradually absorb water and expand, bond with each other, form a continuous film-like matrix and cross each other, and form a three-dimensional and have a certain elasticity, extensibility, viscosity and plasticity of the surface early Zen tendon network structure so that it can be further utilized.

The amount of ramen and noodle salt and ramen agent is the same.

Ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, 20 grams of salt, 20 grams of ramen agent.

Here's how:

1. The main ingredient is edible alkali with warm water, and now it is cold in winter, and the flour is gluten with 30 degrees of warm water when mixing noodles.

2. Cover with plastic wrap and leave for 30 minutes after a dough mixing program.

3. Divide into three dough agents, knead them into long strips, smear oil on the surface, and still cover with plastic wrap for half an hour.

4. Then pull up the dough with both hands, and kink it after stretching, I can't take pictures myself, so I can only pull it open and put it on the board.

5. Pull it repeatedly, this is called slipping noodles, this process takes about 10 minutes, feel that the dough is tough, roll it into long strips, smear oil on the surface, cover with plastic wrap and set aside.

6. Prepare the beef stick bones, cook the soup with beef and beef stick bones, put the beef stick bones and beef into the pot together, add cold water, and skim off the foam when there is foam.

7. The only ingredients used for cooking meat are: 2 star anise, 2 cinnamon pieces, 20 Sichuan peppercorns, 5 slices of ginger, 2 dried chili peppers, and 1 green onion.

8. After skimming off the foam, add the boiled meat, simmer for 1 hour on low heat, remove the beef, leave the beef bones and continue to simmer over low heat for another 2 hours; If you are short on time, you can change the pressure cooker and simmer for 30 minutes.

9. Slice or dice the beef and cook it with broth and 3 grams of salt and set it aside.

10. Cut the white radish into thin slices, add 2 grams of salt and boiling water to cook, then change the water and soak it for later use.

11. Mix an appropriate amount of beef broth with half of the water, add 3 grams of salt and pepper to taste, and add the boiled radish slices.

12. Divide the noodles into thin strips, the thickness is according to your own preferences, my family has a difference between loving thick and thin, and cook it in a pot.

13. Wait for the noodles to float and add a little green vegetables to decorate.

What ramen? In the case of Lanzhou ramen, the proportion of salt in the first generation of noodles is about 250. You can add the noodle agent little by little! The salt can be left dry. It is best to dissolve the ramen agent with water, and the ratio of ramen noodle to water is 1:3

Of course, there is a lot of ramen agent. But not too much.

Summary. If there is too much salt, it can't be opened, and if there is less salt, it lacks toughness, and it can't be stretched, and it will break when it is pulled. Therefore, salt must be put in moderation. And ramen noodles don't need to put alkali, alkali is more often needed to make dough for buns.

Why can't the ramen be too strong, is it too much salt or too much alkali?

If there is too much salt, it will not be opened carefully, and if there is less salt, it will lack toughness, and it will not be long when it is pulled, and it will break when it is pulled. Yuzheng, so Qingpi regrets that salt must be in moderation. And ramen noodles don't need to put alkali, alkali is more often needed to make dough for buns.

There is no need to put alkali to make noodles, it is not recommended to put alkali to make pasta and socks to cook porridge, alkali will destroy the nutrients in the ingredients, especially the content of vitamin B in Dongbi, although the taste of jujube will be good, but it will reduce the nutritional value of the ingredients!

How much to put is the right amount.

This moderate amount is very spiritual. I usually put 8 grams of salt per pound of ramen, and when I am proficient, I can just go down. Look at the feel.

Because with a little salt, it won't rot when cooked, and it tastes strong.

The ratio of salt to alkali in ramen noodles should be adjusted with temperature, and at room temperature, it is generally about 30% alkali, about 70% water, and an appropriate amount of salt.

The preparation of ramen is as follows:

1. Put the flour and salt noodles into the basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the noodles with one hand, beat into tassels, make the flour and water all mixed and knead into a ball, and then dip the water with both hands to shake the noodles evenly, and rub until the basin is clean and the face is not sticky. Cover with a clean cloth for about half an hour.

2. Turn 100 grams of alkaline noodles into alkaline water, and add 6 grams of salt.

3. After the dough is ready, take l 2 dough and rub it into long strips with both hands dipped in alkaline water, stretch one end of the dough with each hand, lift it off the board, and slowly slide the strips, that is, shake up and down, and fold the two hands together to form a twist shape.

4. After shaking six or seven times repeatedly, when the thickness is even, put it on the board and sprinkle the dry noodles to roll evenly, then hold both ends, throw them into long strips off the case, and then put them on the board, remove the two ends and fold them in two, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles, pick it up in the air, stretch it with both hands at the same time, and shake it up and down, and pull it six or seven times repeatedly.

5. Roll the dough while pulling, pull the dough into strips (64 sticks) thick with fine incense columns, and boil the water pot.

6. When getting out of the pot, hold the noodles at both ends with your left hand, sprinkle the noodles evenly in the pot with your right hand, then put your right hand on the end of the noodles, cut off the noodles with your left hand, and sprinkle them into the pot.

The ratio of salt to alkali in ramen noodles is adjusted according to the weather and seasons. 1000 grams of fresh high-gluten flour, 8-10 grams of gluten power source (ramen noodle agent), 6-8 grams of salt, 30-40 grams of warm water 600-640 grams. Craft:

Add gluten and salt to warm water and stir to dissolve, then add flour in three times, knead into a dough, control the temperature of the dough at about 30, and let it rise for 25-30 minutes. Then pound and knead into strips, stretch and fold 6-7 times repeatedly, twist into twist and beat, knead into 20 mm thick 30 cm long round strips, smear some clear oil, cover with a clean white cloth, and pull noodles for customers at any time, about 150 grams per bowl.

100 kg of noodles, 48 50 kg of water, 50g of salt 100 grams. After the first successful cooking, adjust the flour quality appropriately according to the room temperature.