How to make ramen without adding ash
In recent years, healthy eating has become a hot topic, and many people have begun to pay attention to the safety of food additives. As a traditional ramen additive, Penghui can improve the toughness of noodles, but because it contains certain chemical components, some consumers prefer to choose ramen without additives. This article will introduce in detailRamen without ashproduction methods and provide structured data for reference.
1. The core ingredients of non-Japanese ramen noodles
The key to making ramen without ash is to use high-quality raw materials and scientific proportions. The following are the main raw materials and functions:
| raw materials | function | Recommended ratio |
|---|---|---|
| High gluten flour | Provide gluten and enhance elasticity of noodles | 100% |
| water | Adjust dough hardness | 40%-45% |
| salt | Improve dough extensibility | 1%-2% |
| eggs (optional) | Increase protein content and improve taste | 5%-10% |
2. Detailed explanation of production steps
1.Kneading noodles: Mix high-gluten flour and salt, slowly add water (or egg liquid), knead until smooth dough, and let it rise for 30 minutes.
2.Kneading and waking up the dough: Knead the dough repeatedly for 5-10 minutes, then let it rise for 1 hour to fully form gluten.
3.Ramen Tips: Roll the dough into thick sheets, cut into strips and stretch by hand, relying on the natural toughness of gluten to shape.
4.Cook noodles: Put boiling water in the pot and cook for 1-2 minutes. Submerge cold water to increase the smoothness.
3. Comparison with traditional ramen
| Comparative item | Non-fried gray ramen | Traditional Penghui Ramen |
|---|---|---|
| Resilience | Rely on high-gluten flour and kneading technology | Puffy gray enhances elasticity |
| healthiness | No chemical additives | Contains natural/synthetic ash |
| Production difficulty | Requires higher kneading skills | The process is simpler |
4. Frequently Asked Questions
Q: What should I do if the ramen without ash is easy to break?
A: It can be improved by the following methods: ① Use high-gluten flour with a protein content of ≥12%; ② Extend the rising time to 2 hours; ③ Be gentle when pulling noodles and avoid using excessive force.
Q: Can other raw materials be used instead of ash?
A: You can try natural alternatives, such as alkaline water (food grade sodium carbonate) or tapioca starch, but you need to pay attention to the dosage control.
5. Health Trends and User Preferences
According to the hotspot data of the entire network in the past 10 days,"No added food"Search volume increased by 35%, and more and more families are choosing to make homemade ramen. The following are statistics on topics related to popular platforms:
| platform | Related topics | Number of discussions (10,000) |
|---|---|---|
| #HealthyRamenChallenge# | 12.5 | |
| Douyin | "Handmade Ramen Tutorial" | 8.2 |
| little red book | "No added food check-in" | 6.7 |
Conclusion
Although ramen without ash requires higher craftsmanship, it is more in line with the modern concept of healthy eating. By optimizing raw materials and techniques, chewy and delicious noodles can also be produced. Try making your own bowl of additive-free ramen and enjoy the pure flavor!
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