Double Bamboo Konjac Noodles [Hubei Zhuxi Specialty]

What is Double Bamboo Konjac Noodles? Authentic Hubei Zhuxi specialty: Double Bamboo Konjac Noodles

Summary:Do you want to know what Double Bamboo Konjac Noodles are? This article is a detailed introduction toHubei Zhuxi specialty - Shuangzhu Konjac Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shuangzhu Konjac Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Shuangzhu Konjac Noodles and their nutritional value? The production method of double bamboo konjac noodles and the awards and honors of double bamboo konjac noodles

Basic Introduction to Double Bamboo Konjac Noodles

Double Bamboo Konjac Noodles - Made from special grade konjac flour and special grade wheat flour, with the addition of 8 nutritional elements, refined using scientific formulas and advanced processes. The health benefits of konjac have begun to be recognized by more and more people, and it has the advantages of unique taste and long-lasting cooking. Therefore, in recent years, konjac noodles have become more competitive than ordinary noodles in the noodle market

Method for making double bamboo konjac noodles

Ingredients: 0.3-0.5kg konjac flour, 100kg standard flour, 2kg salt, and 35kg water

Expansion of konjac flour: Add 50-80 times the amount of water to konjac flour and stir until the particles and grains disappear

Noodle dough: Mix the ingredients thoroughly and place them in a mixing and kneading machine. Stir at a speed of 8 revolutions per minute for 20-30 minutes to knead into dough, then let it stand for 10 minutes to mature

Rolling and cutting: The matured dough is fed into a compactor and pressed into a 4mm thick billet. After three or four rounds of rolling, it is cut into thin slices of 1.2mm to 1.5mm thickness, and then sliced into noodles of 2mm to 4mm width by a slicer

Drying: The pressed wet noodles are dried using a dryer or naturally dried to a moisture content of 13% to 14.5%

Shortening, weighing, and packaging: Cut the dry noodles into sections of 210-220mm in length, weigh them, and package them for storage

Awards and honors for Shuangzhu konjac noodles

Since its launch on the market, this product has been deeply loved by consumers in 28 large and medium-sized cities at home and abroad. In recent years, it has been rated as a premium brand product in Hubei Province and a brand product at the '99 China International Agricultural Expo. The China Green Food Development Center allows the use of green logos, making it the first brand in the same industry in China