Processing technology of buckwheat noodles

The processing technology is characterized by comprising the following steps: by taking buckwheat as a raw material and food additive-grade calcium hydroxide as an adhesive, kneading into dough with cold water or warm water, and then preparing buckwheat noodles, noodles or fine dried noodles, the dosage of the buckwheat flour, the calcium hydroxide and the water is as follows: 3-10g of calcium hydroxide and 450-600g of water are added into 1000g of buckwheat flour. The buckwheat noodles have the advantages that the buckwheat noodles are not doped with flour, the buckwheat noodles are completely adopted as the raw material, the prepared hele noodles and noodles are good in gluten hanging property and very boil-resistant, the noodles cannot be broken or scattered in the boiling process, and the cooked wheaten food is very smooth and good in taste; the requirements of people on crude fibers and low carbohydrates can be better met. 本发明涉及一种荞面的加工工艺其特征是：以荞面为原料，以食品添加剂级氢氧化钙为粘合剂，用凉水或温水和成面团，再制成饸饹面、面条或挂面；所述荞面、氢氧化钙、水的用量为：