The PH value of Udon noodles should be controlled between 3.8-4.2, and the steamed noodles should be washed for about 50s in Udon fresh-keeping liquid with pH of 4.3 and the same shelf life after purification. The purpose of washing and pickling is to make hot noodles cool quickly, make their surface convergence, prevent further gelatinization, also prevent noodles from bonding with each other, and play a bacteriostatic role. The above udon fresh-keeping liquid is composed of 1.2%-1.5% lactic acid (80% purity), 10%-15% edible alcohol (100% purity), and pure water if the quality is 100%. The udon produced by this method avoids the disadvantage that the taste is too sour, and the taste of the finished udon is close to that of artificial udon. It not only tastes strong and smooth, but also has a shelf life of 6 months at room temperature.
Our Zhengzhou Dongfang Naomu Food Machinery Co., LTD. Udon production equipment adopts multi-functional quantitative noodling, water washing and acid mixing integrated system, multi-quality noodles can switch the cooking time, unmanned automatic noodling, three-stage washing PH lactic acid regulation, to ensure the quality of each packet of noodles.