How to make vermicelli

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vermicelli with red signature
vermicelli made with red signature has low cost and high economic benefit. Generally, 100kg fresh sweet potato can produce 20kg starch and 13 ~ 14kg vermicelli. Its economic benefit can be increased by about three times. Powder slag after processing. It is also a good feed for pigs
production method 1 Select a good plot: Sweet Potato with dry potato, Geda and sandy soil on sunny slope has a high flour yield
2. Preparation of slurry: grind the washed potato blocks into slurry, and then add clean water to the slurry while stirring and filtering. After 12 hours of precipitation, pour out the slurry water on the upper layer, then add clean water (about 100kg of sweet potato plus 100kg of clean water), fully stir, and filter twice with a fine screen. After precipitation, remove the clean water, put it into a cloth bag to drip the water, take out the wet starch and cut it into small pieces for drying
3. Stir the starch into a paste with hot water, and then mix it into a paste. About 18 minutes, the powder paste is transparent and uniform, and it is powder when it is easy to produce silk. Add 0.5% alum into the powder first, then mix it with wet starch, and knead it into a uniform and fine soft dough without knots, non stick hands, capable of drawing
4. Powder leakage: put the adjusted dough into the leaky spoon (the diameter of the leaky hole is 1mm, which is set about 40cm away from the water surface of the water pot), and then beat the dough evenly to make it into a strip, slowly enter the water pot from the leaky spoon, and become vermicelli when it solidifies. The water boils but does not boil (the water temperature is kept at about 97 ℃) to ensure that the vermicelli are not easy to break
5. Cooling: pick up the vermicelli floating in the pot with a clean bamboo pole and put them into cold water for cooling. The cooled vermicelli are wrapped with a bamboo pole and soaked in acid slurry for 3 ~ 4 minutes. Pick them up and cool them thoroughly, and then float them with clean water to prevent vermicelli from adhering to each other
6. Drying: the soaked vermicelli can be hung on the bamboo pole and dried evenly. The dried finished products can be packaged for sale
automatic feeding and washing machine for sweet potato Sweet potato refiner Powder separator, multi-layer filtration, spiral backlog separation, sweet potato residue basically contains no water, and the starch extraction rate is high
Sweet Potato (sweet potato) is mainly used Potatoes (potatoes) Pueraria lobata peas and beans. Corn can be processed into starch
multifunctional vermicelli machine
1. Process flow: raw material treatment → crushing → filtering → drying → beating paste → wire leakage → cooling → drying → finished product
2. Preparation method
(1) selecting potatoes. Choose sweet potatoes with smooth surface, no diseases and insect pests, no green head and moderate size, remove the small and leave the large. (2) Cleaning. Put the selected sweet potatoes into baskets and put them into water. Wash away dirt and impurities. Cut off both ends and surface roots
(3) crushing. The cleaned sweet potato shall be chopped with a grinder in time and then ground into slurry. During beating, water should be added while grinding. The finer the grinding, the better, so as to grind out the starch particles in the cells as much as possible, so as to improve the powder yield
(4) filtering. The purpose is to realize the separation of leather residue and starch. Generally, 2-5-foot slurry hanging cloth is used as filter bag for filtration, twice in total. The slurry is thinner for the first time and thicker for the second time. Then send the filtrate to the sedimentation tank (leather residue can be used as feed). After standing in the pool for two days, release the supernatant in the pool. Add 1 /3 of the original amount of water for stirring and filter again. This time, the filtrate enters the small pool and stands for sedimentation
(5) exposure to starch. When the water in the tank has no turbidity, i.e. it is completely clarified, drain the supernatant. Remove the oil powder on the surface of the starch precipitation layer, take out the lower starch, hang it into a powder mound (i.e. powder mass), and move it to the sun farm for exposure. When half of the water in the powder mound evaporates, cut the powder mound into several parts for exposure. The sun farm is located in the leeward and sunny place to prevent dust pollution
(6) beating paste. This process is the key to determine the quality of vermicelli. Add 8-5 grams of starch into a large pot of cold water, and then boil it to form a paste (2-5 grams of starch per pot). The batter can be used to stir other starches into moderate soft dough
(7) wire leakage and cooling. Before wire leakage, prepare two pots (model 8), two cold water tanks and a medium-sized 48 hole leaky spoon. Because the sweet potato vermicelli are thicker, the hole of the leaky spoon is slightly larger than that of other vermicelli. In case of wire leakage, the paste shall be fully stirred evenly, and warm water shall be added while stirring. The water temperature is about 50 ° C. Grab a ball of powder paste by hand and let it extend and fall naturally. If it is not broken, it indicates that the thickness is moderate and the wire can begin to leak. Prepare a pot of boiling water and continuously fill it into the leaky pot. When the water in the leaky pot is nearly boiling (97-98 ° C), leak the wire, let the powder flow down through the hole of the leaky spoon, gradually lengthen and thin, and become vermicelli (if possible, it is best to use the vermicelli machine). After the vermicelli sink into the bottom of the pot and gelatinize, when they surface again, they are immediately taken out, put into a cold water tank to cool down, put them into bundles by hand, put them on a wooden frame, and then cool them through another cold water tank, and keep swinging until the vermicelli are loose into strips, and then put them indoors. After they are completely cold, take out the silk drying outside the room
(8) drying silk. Take the fans to the leeward and sunny venue for hanging and drying. After drying, it can be sorted and packaged into finished products
3. The finished product quality requires that the vermicelli have uniform thickness, consistent color, dry and transparent, good toughness and not easy to break

the production method of this noodle can be completed by taking the initiative to establish the mode.

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