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The processing of vermicelli has a long history in mainland China, and the finished vermicelli products are also deeply loved by the Chinese people. With the reform and opening up, vermicelli has gradually been recognized by international friends. Nowadays, our traditional vermicelli products have been Going global, there is a vast sales market.

The general choice of raw materials in the processing of flour products is mainly starch. The flour products generally recognized by consumers are generally made from potatoes, sweet potatoes and other raw materials, and the vermicelli is mainly made from beans. However, due to the price restrictions of market buyers in actual processing, flour products are generally made from mixed starches, such as cassava, corn, wheat, potato starch, etc. Most of the flour products on the market are mixed in this way. Nowadays, there are very few vermicelli made from pure potato starch.

With the passage of time and the progress of the times, history has recorded the changes in different industries. Of course, the powder products industry has also developed with the progress of the times. The processing of vermicelli and vermicelli has said goodbye to the tedious manpower. Ruyang The County Machinery Factory was the first professional manufacturer in China to conduct research and manufacturing of potato processing equipment. It was also the first domestic manufacturer to convert manual powder leakage into mechanized powder leakage. However, the processing at that time was only a manual hammer scoop machine, Simple machines such as graters were slowly transformed into electric devices with the popularization of electricity in mountainous areas. In this way, a Ruyang County Machinery Factory founded in 1958 began the exploration of potato processing machinery. Today, The vermicelli processing equipment produced by Ruyang Machinery Factory is roughly divided into two types, one is the anti-artificial leakage ladle type, and the other is the steam type vermicelli machine. The first type of leakage ladle type is divided into semi-automatic and steam chain pot. Two types of steam-type vermicelli machines, single or combined assembly lines, are the most widely used machines in the market today.

In the processing of vermicelli, freezing and loose powder are necessary processes. Freezing can improve the quality of vermicelli. The freezing of vermicelli will intensify aging, causing the excess water to freeze out, and individual vermicelli will also freeze accordingly. Shrink, so that after the vermicelli is taken out of the cold storage and hydrolyzed, the ice layer melts away, and the vermicelli can be naturally powdered. The vermicelli made in this way is easier to dry, and the vermicelli tastes better, is stronger, more flexible, and has stronger cooking resistance. After freezing, the color of the vermicelli changes. Better and brighter, the vermicelli will be straighter and less curved after drying.

In the past, freezing was an indispensable link in vermicelli processing. It was difficult to make vermicelli when the weather was not freezing. In the 1980s and 1990s, the biggest headache in making vermicelli was the freezing problem. How to solve this link? That is to increase the aging time or soak the malt powder in water. This can solve the problem of vermicelli in an appropriate way, but there is a certain gap between the texture of the vermicelli produced and that of the frozen vermicelli.

With the promotion of steam-type vermicelli machines, more and more people say goodbye to manual powder leakage, but for farmers, this type of machinery can create better benefits, employ less people, and produce larger quantities. The labor force is small, but they are also faced with the problem of frozen powder. In the 1980s and 1990s, the earliest batch of Ruyang Machinery Factory people also studied how to better open the powder formula. In the early days, they used edible oil, paraffin, and ammonium bicarbonate. After the additives are mixed and added to the powder product, this is the early Su powder formula. However, this cooperative production has lasted for several years. With the development of the times, people have higher and higher requirements for powder products. The freezing aspect has attracted more and more attention from producers. Building a cold storage is a wise choice because of the market demand. It is high-quality vermicelli. Of course, the above description is of a merchant who processed vermicelli in the late 1990s. At that time, most of the pure sweet potato vermicelli was flowing in the market. If the vermicelli was of poor quality, the market would not accept it and would not purchase it. Unlike today's The market is completely different.

For the 6FT series steam vermicelli machine, there are two production methods for freeze-free and no-kneading. One is the simplest and most widely used. The vermicelli machine is produced together with a water tank. The vermicelli is directly discharged after being formed. After entering the water tank, after the water temperature is cooled and aged, the hanging pole can be directly rolled out to dry the powder. Cold water should be injected into the water tank from time to time. This kind of production can also solve the problem of loose powder, but this production is aimed at corn, wheat starch and mixed starch. It is more suitable. Friends who make mixed powder products may wish to try it if they do not have a cold storage. The second one is the no-frills and no-rinsing noodle machine head. The following will explain the freeze-free and no-rinsing vermicelli machine head:

Freezing-free Research on knead-free vermicelli machines. In recent years, as the quality of the flour products flowing in the market has become worse and worse, the prices of slightly better quality noodles are extremely high. More and more farmers choose to find merchants to process sweet potatoes, and then process them with starch. The industry of external processing of vermicelli and flour products is gradually becoming more and more popular, but this hot stage is only around the sweet potato season. The stage from sweet potato processing to flour processing may remain hot from February to March. Processing merchants are in this In the temporary hot weather, we don’t want to invest too much in a cold storage to freeze vermicelli. Opening vermicelli is a problem faced by many merchants. However, the freeze-free and scrub-free equipment has become their ideal equipment. On this basis, Ruyang Machinery Factory developed The freeze-free and scrub-free machine head was developed. Through constant trials and groping, we successfully produced a set to change the way vermicelli is formed. A seamless steel pipe more than one meter long is covered with dense holes. With the mechanical push The pressure is transferred by the conveyor belt after molding. After aging for 2-3 hours, it can be hung on a pole to dry.

This production method greatly solves the problem of inexperienced farmers opening flour after external processing, but it also faces indifference in the next year after processing, because flour products are traditional foods, and they are foods that people often eat. Pay attention to the taste, because farmers work hard to find the taste of processed sweet potato vermicelli, but the taste does not have the original taste. Next year, they will switch to another processor to taste the taste, so we recommend that if conditions permit, Freeze as much as possible or distribute a small leaflet to farmers after processing. The page indicates how the processor will manage it after returning home. It is recommended that processors freeze the powder. Freezers are more common among farmers today. Refrigerator freezing is recommended. .

Purchasing a freeze-free and scrub-free vermicelli machine is generally equipped with: mixer, unloading machine, gear pump (automatic feeding part), vermicelli machine, conveyor belt, scrub-free machine head, cutter and other configurations.