Is there any alum added to the rice noodles

Alum is not allowed to be added to rice noodles. Rice noodles are mainly divided into two types according to the production process: sour rice noodles (traditional way) and dry rice noodles (self-cooking or steam method). The traditional way process is more complex, now most of the rice noodles are self-cooked or steam method of production. Self-cooking method is relatively simple, directly the rice (preferably with early indica rice, viscosity is small, glutinous taste) soaking, grinding, powder, extrusion of self-cooking, pergola ripening, fresh or sun-dried sales. Steam method is an improvement on the self-cooking method, the extrusion of self-cooking to steam flour, extrusion, and then steam two processes. But self-cooked or steam rice noodles (including rice noodles) are poor gluten, not boil-resistant, cooked in the pot will be broken, no sinew, more not resistant to soaking, a bubble on the powder and other issues. Now, Tianxi's R & D of sinewy source has completely solved these problems, sinewy source is in accordance with the "food additives use standard GB2760-2011" provisions of the scientific compound, and by the Shandong Provincial Bureau of Quality and Technical Supervision review and approval of the use of the State General Administration of Quality Supervision issued by the National Industrial Products Production License (referred to as the QS certificate), safe and legal. Using the QS certificate of sinew source processed rice noodles taste glutenous and smooth, resistant to cooking and soaking, non-strip, not muddy soup, fresh rice noodles can also extend the freshness of time, freezing and refrigerating does not dry shrinkage, not brittle strips, rehydrated bright as before. Tendon Power Source is also suitable for sour milk rice noodles.