Jinjian Rice 3 strokes to teach you to choose good noodles

Noodles are wheat flour to add salt, alkali, water after hanging dry cut made of dry noodles. Far away in the Tang Dynasty, Vermicelli is popular "fast food" by the people. Now, noodles because of its good storage performance and edible convenience, palatability, still widely popular people's favorite. Noodles in China has more than more than 2000 years of history, but also because of its long history and the extensive consumption of people, now noodle production and sales of large, market products are also good and poor coexistence. 2007 "Jinjian" brand noodles to the same product total score first prize won the "China famous brand products" title. Jinjian rice Industry as a well-known noodle experts, warm tips to choose noodles have exquisite, the key to see 3 strokes. The first recruit: good noodles, raw material is the key "bricks". To produce good quality, taste excellent noodle, must choose wheat gluten strength Moderate, ductility good wheat flour, that is, raw material is the key. Jinjian noodles (noodles) using its own flour processing wheat flour, from the wheat raw materials strict quality control, to ensure that each product of all raw materials quality standards and continuous stability. At the same time, flour processing according to the needs of noodle production, to avoid long-distance transportation and long-term storage of flour pollution and quality effects, but also to ensure the processing of noodle flour freshness, absolutely avoid the flour storage time is too long or close to the shelf life before processing as noodles phenomenon. The second recruit: good noodles, the process to lead the noodle has not been the era of manual, advanced production technology is high-quality noodles guarantee. Jinjian surface products through a long period of accumulation, with the leading process characteristics: 1, a good noodle technology. Jinjian noodles using a high moisture imitation hand and face technology, simulation of hand and face movement, stirring low, to the dough up to the pressure, pinch, mix, turn and so on, and through sufficient water to ensure the full formation of dough gluten network. 2. Roller calendering technology. To imitate hand-rolling, ramen effect, so that the face in different directions are to be subjected to force and extension. 3, Low-temperature slow drying process. Ensure that the products maintain the original nutritional value and function intact. The third recruit: good noodles, do not contain additives generally nonstandard enterprises in order to prevent the noodles worms, and improve the taste, in the noodles often add additives. and the additive choice thickener, thickening agent can dissolve in the water, and under certain conditions fully hydrated to form a viscous, creamy solution of macromolecules, in the processing of noodles can be thickening, thickening, adhesion and so on, so that the appearance of noodles more beautiful, boiled soup clearer, taste more smooth. But good means "safe". Jinjian rice noodles do not add any thickening agent, whitening agent and other additives. As a staple food commonly eaten by the public, not adding additives can avoid safety problems, but also make the products keep natural flavor. Nature is the most healthy is the truth, Jinjian rice industry is also adhere to such a concept, in the production of vermicelli without any thickening agent, whitening agent and other additives, so that Jinjian products natural, safe and secure access to the mouth of consumers. For a long time, Jinjian surface products have been focused on raw material control and process improvement to the pursuit of food health and safety as a guideline, all products are not added thickener and other additives, so that consumptionPeople are more comfortable to eat. This product is more safe, edible more assured!