The invention provides a large-scale production and preparation method for Lanzhou stretched noodles. The large-scale production and preparation method comprises the following steps of 1, pretreating flour, wherein the selected
wheat flour can meet the following indexes: the ash content is 0.6-0.7, the
water content is smaller than 14 percent, the
gluten content is greater than 28, the stabilization time is longer than 4 minutes, the flour can fully due to the meet the requirements of roughness CB30, the
retention rate of CB36 is smaller than 10 percent, and the new ground
wheat flour is stored for longer than 2 weeks; 2, mixing the flour; 3, performing curing; 4, performing secondary curing; 5, performing squeezing forming, namely forming the noodles through a mold in a squeezing mode; 6,
cutting the noodles; 7, performing
drying, namely naturally airing the noodles under the conditions that the
air humidity is 20-40 percent and the temperature is 10-30 DEG C for about 5-7 days until the
water content of the noodles is reduced to be lower than 11 percent. The method disclosed by the invention is low in cost, high in efficiency and suitable for large-scale production of the Lanzhou stretched noodles, and can be stored for 12 months under normal temperature; after being cooked, the Lanzhou stretched noodles keep the
palatability of the fresh Lanzhou stretched noodles, have the enough tenacity, and are free from the phenomena of water mudding, noodle breaking and the like.