Starch was used as the main raw material, and food-grade sodium alginate and anhydrous calcium chloride were used as additives instead of alum to ensure the processability and toughness of vermicelli. High calcium nutritional vermicelli can be processed by existing processing methods. According to the invention, alum which must be used in the traditional technology is abandoned, and pure natural food additives are used as substitutes, and calcium which is easily absorbed by human bodies is added at the same time, so that vermicelli becomes a popular food with nutrition and health care functions. The characteristics of high calcium nutritional vermicelli with additive method are that starch is the main material, and food-grade sodium alginate and anhydrous calcium chloride are used as additives instead of alum to ensure the processability and toughness of vermicelli. The formula in parts by weight is: starch 100, water120, sodium alginate (400-500 viscosity) 1- 3 and anhydrous calcium chloride 0. 1-60. The vermicelli containing seaweed is a kind of vermicelli containing seaweed (sodium alginate), which is characterized by mixing sodium alginate and starch in a certain proportion, cooking, drying, and finally cutting into required vermicelli and vermicelli products. This product is rich in essential trace elements, especially iodine and calcium. Can effectively prevent and treat diseases such as thyroid and iodine deficiency. It is a kind of health food with delicious taste, convenient eating and storage, high nutritional value and suitable for all ages. Solutions to the difficulties in processing sweet potato vermicelli The phenomena such as "broken strips", "foaming", "white chaff" and "drawing" often appear in the processing of sweet potato vermicelli. The reasons are as follows: 1. Broken strips: The specific reason is 1. The quality of starch is poor, even moldy, and the original starch loses its proper gelatinization, especially when it is pulped with inferior starch, it is easier to break. Solution: 1 Never thicken with inferior starch. 2. If the dough has high moisture content and low moisture content, you can mix some dough with low moisture content in the pot. If the dough has a high water content, add some dry starch properly and continue to leak powder after the test is normal. Wise consumers should never indulge themselves to eat these foods and drinks with low nutritional value just because some foods are marked as "sugar-free". Some sugar-free foods, such as sugar-free milk, are derived from animal foods and have low sugar content. Generally, they will not cause blood sugar to rise, so they can be ingested according to a certain amount. Healthy people who pursue low-sugar fashion do not need to blindly choose sugar-free foods. Just be careful not to eat too many sweets in your daily life. 3. In the continuous powder leakage, besides keeping the dough warm, you can also take out some dough with high water content from the mixed dough in another jar and knead it again. 4. In order to prevent slipping, you can take 8- 10% dough, coat it with a small amount of warm water and put it in a heat preservation place. When slippage occurs, mix it immediately. 5. If the cooking is not heavy, you can take a small amount of dough (about 1.5 kg) from the pot, dip it in the boiling pot with powder leakage, and then put it back in the boiling pot. Do this several times, then stir it evenly, and then leak it after the test is normal. This is called adding vegetables. 6. When thickening, you can add some salt properly and melt it in hot water with 0.3%-0.5% sodium alginate. The ductility of dough can be increased when the salt content is 0.5%- 1.0%, the coarse powder is low and the fine powder is high. 7. Add 0.3%-0.5% sodium alginate as toughening agent. 2. Foaming: The main reason is that the water temperature is low when the powder leaks, and the vermicelli can't be cooked in time, which leads to the foaming of the semi-paste, especially the poor quality starch is more likely to foam. Solution: Choose the appropriate starch, raise the water temperature appropriately, and make the starch out of the pot quickly. If foaming occurs, the powder leakage can be temporarily stopped, the foam and impurities can be removed with a filter screen, and a small amount of defoamer can be added to make the foam disappear quickly. Three, white hair chaff: that is, some white hair chaff appears during freeze-drying, which is fragile during transportation and storage. The main reasons are poor starch quality, low density and poor toughness of dough containing impurities, improper or excessive freezing, or excessive addition of malt powder in the powder fishing pool, which affects the aging degree. Solution: 1 Purify inferior starch. 2. Seal the freezer and freeze it urgently. 3. There should not be too much malt powder in the old powder pool. 4. When thickening, sodium alginate can be added according to the starch situation, and the dosage is 0.3%-0.5%. 4. Drawing: The reason is that the dough is less thickened, the water content is more, the water temperature in the old powder pool is high, and the amount of malt powder is less, which makes it impossible to remove the thin starch paste around the cooked and formed vermicelli, and these thin pastes are "combined" with each other. Solution: Grasp the water-to-material ratio of glutinous rice flour, and add malt powder with three ten thousandths of water into the old flour pool.