First, manual processing.
1. Paste mixing: take wet starch with water content of about 45-50%, slowly add cold water which is about 2.5 times the amount of powder, and keep stirring with a wooden stick. At the same time, add three thousandths of alum to the wet starch. Alum can increase the toughness and elasticity of vermicelli, and also has antiseptic and hydrophobic effects, which makes the product not easy to absorb moisture.
2. In the process of forming. Take a little of the mixed paste with a spoon and put it in a rotating plate. The turntable is a shallow disk made of copper or tin, with a diameter of about 20 cm and a slightly convex bottom. After adding the powder paste, float the pot on the boiling water in the pot and rotate it by hand, so that the powder paste is evenly spread from the center of the pot bottom to the periphery under the action of centrifugal force, and at the same time, it is gelatinized and shaped according to the shape and size of the rotating pot bottom. When there is no white spot in the center, that is, the edge plate comes out immediately and is put into clear water. After cooling for a period of time, take out the formed vermicelli and put it in clear water for cooling.
3. unfold it. Soaking the water farinaceous skin in acid pulp for 3 ~ 5 minutes can remove some pigments and surface stickiness and increase luster. If possible, it can also be smoked with sulfur, so that the effect of mildew prevention, bleaching and moth prevention will be better. After dipping or sulfur fumigation, spread clean straw on the bamboo curtain to dry and turn it once to make both sides dry evenly.
Mechanized machining
1. required equipment: vermicelli machine (including mixer, main engine and cutting machine)? Technological process: raw material selection-mixing-feeding-fast steaming-slow steaming-cooling-vermicelli separation-vermicelli cutting-vermicelli forming-packaging.
2, the production method:? Material selection: you can choose high-quality potato starch, sweet potato starch and other starches to make vermicelli. Weigh the selected high-quality starch, mix it with water in proportion, and stir it into slurry in the pulp mixer. When processing with dry starch, attention should be paid to fully wetting the starch, and the rotation speed should not be too high when stirring the slurry. Generally controlled at 1000 rpm, the effect is the best.
4. Rapid steaming and slow steaming: the slurry enters the high-temperature rapid steaming section in the steamer under the operation of the conveyor belt, and then enters the slow steaming section for molding after rapid solidification.
7. dry. It can be dried naturally or dried. The taste of sun drying is generally not as good as that of natural sun drying, but it is more hygienic.
Extended data:
Nutritional components of vermicelli:
The vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. It can be seen that its nutrients are still relatively high, which can supplement the nutrients and minerals needed by the human body.
Vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, which is more refreshing and pleasant. It's delicious and very delicious. This is a good health food.
References:
Baidu encyclopedia-fans