Wet surface detection parameter detection

Wet noodles refer to convenient wet noodles, which integrate the traditional Chinese methods of hand pulling and hand rolling noodles into the entire industrial production process. When consumed, the rehydration time is short, there are tendons and continuous strips, the taste is pure, the moisture content is high, and there is a fresh taste of noodles. Convenient wet noodles have been considered a substitute for fried instant noodles and are known as the "fourth generation instant noodles". This food is popular and best-selling in countries such as Japan, Europe, and Southeast Asia. However, due to the current consumption level and insufficient promotion of this food by instant noodle production enterprises in China, convenient wet noodles have not been fully promoted and accepted by consumers in the market, and are still only a potential market, with products at the forefront of the growth period. When cooking wet noodles, the water must be boiling hot and not too long. After about 2 minutes of cooking, remove the noodles and immediately soak them in cold water for a moment, which is called "supercooled river". Then, soak the noodles that have passed through the "cold river" in hot water for a while, and the noodles will be refreshing and tender. If you want to make the cooked noodles refreshing, non sticky, non hard, and non sticky, you must control the heat and cooking time based on the characteristics of the noodles. The best time to cook noodles is two to three minutes before the water boils, and put the noodles into the pot to cook. The specific trick is to remove the noodles from the pot when you see the water vapor just floating on the surface. The noodles cooked in this way are very strong and the time is very easy to control. Generally, by boiling the pot twice, the noodles are also cooked. If the noodles form a ball and spray a little rice wine, the noodles will scatter

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