Up-rotating steaming paste: take about 60g of the prepared paste with a powder spoon and put it into a rotating disk. The rotating disk is a shallow disk made of copper or tin, with a diameter of about 20cm and a slightly protruding bottom. After the batter is added, the tray floats on the boiling water in the pot and is stirred and rotated, so that the batter is evenly spread from the center of the chassis 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 bottom of the rotating tray. When there is no white spot in the center of the paste, take it out with a tray and put it in clear water for cooling. When steaming, it is necessary to stir the powder paste in the powder mixing tank from time to time to make it thin and uniform. This process is the key to making vermicelli, and it must be agile and skilled, with stable paste amount and uniform rotating force to ensure the consistency of vermicelli thickness.

(3) cooling: soak the scalded vermicelli in cold water for a while, and take it out to drain.

(4) Bleaching: Bleaching the prepared wet vermicelli in acid pulp, taking it out after bleaching, and rinsing it with clear water.

(5) Drying: spreading the bleached and cleaned vermicelli on a bamboo plaque or sticking it on a prepared sorghum foil to dry, taking it off after drying thoroughly, trimming and packaging. After drying, the moisture content of vermicelli should not exceed 2% by weight, and it should be dry, without wet lumps and intact.

The mechanized processing technology of sweet potato vermicelli is as follows: raw material selection, pulping, feeding, rapid steaming, slow steaming, cooling, shredding, shredding, sun drying, vermicelli forming and packaging.

manufacturing method

1, material selection: high-quality sweet potato starch can be used as raw material for skin lifting.

2. Sizing: Weigh the selected high-quality sweet potato starch, mix it with water in proportion, and stir it into slurry in the sizing machine. 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.

3. Feeding: Open the valve of the finished pulp chamber of the mixer and let the pulp slowly flow into the hopper of the lapping machine, with uninterrupted flow rate.

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. It is one of the keys to make vermicelli that the machine design is reasonable and the configuration of high temperature zone and medium temperature zone is accurate.

5. Low temperature cooling. The vermicelli cooked at high temperature is very soft and sticky, so it is not convenient to leave the packaging. It needs cryogenic cooling to enhance its toughness.

6. Separation: the sheet cooled at low temperature is separated from the conveyor belt and enters the drying plate.

7. Drying and shredding: the peeled vermicelli is dried to 60% to 70% in the outdoor with a drying plate, then shredded with a cutting machine, dried in the sun and packaged.