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The practice of Chongqing Wuxi camphor powder
The processing of camphor has a fresh potato as raw material first processed into starch and then processed into vermicelli, but also directly to the starch as raw material processing vermicelli, the production process is as follows (with fresh potato as raw material)

⒈ ⒈ choose potato. Choose a smooth surface, no pests and diseases, no green head, the size of the sweet potato.

2. Cleaning, the selected sweet potatoes into the basket into the water, the soil, impurities wash off, and cut off the ends of the sweet potatoes.

3. Crush. After washing the sweet potato should be crushed in time. Using a pulverizer, adding water while playing, playing the finer the better, in order to improve the rate of powder.

4. Filtering. Use 0.7 - 1.5 meters hanging pulp cloth filter, to filter 2 times. The initial solution to dilute some of the second relatively thick some of the filtrate into the pool 2 days later, the pool of water to drain, add the original amount of water 1 / 3 stirring, and then filtered again, the filtrate into the small pool of precipitation.

5. Exposure: when the pool is all clarified, drain the water, take out the surface layer of oil powder, take out the lower layer of starch and hang it into a powder, put it on the tanning field exposure. When half of the water evaporated in the powder, the powder was cut into a number of sun exposure. The sun field is located in a windy and sunny place, in order to prevent dust pollution.

6. batter. 500 grams of starch with 100 grams of gluten source, mixed with 2500 - 3000 grams of cold water, put in a pot. Basin put in a pot to boil, stirring constantly, maturity of eight or nine can be. The batter made, can be converted to 20 kilograms of starch noodles.

7. leakage. Leakage of silk before you can try to see if the powder is appropriate, such as the leakage of vermicelli is not thick, not thin, not constant that is appropriate. As the next bar too fast, the phenomenon of broken bars, said the batter is too thin, should be mixed with dry starch and then kneaded, so that the toughness of the noodles moderate; as the next bar is difficult or too slow, thick and thin and uneven, the table batter is too dry, should be added to some wet starch. It is better to mix the flour before the leakage of silk at one time. The temperature of the powder is 30-42 degrees Celsius. Prepare 2 pans (model 8), 2 cold water tanks, leakage spoon to medium-sized 48 holes. Leakage of silk, paste to stir, while mixing and adding warm water, water temperature of 50 ℃. When the starch dough away from the hand, grab a group (handle), a little natural drooping, such as not falling, you can leak silk. In the leakage of silk, to prepare a pot of boiling water, when the pot of water boiling before the leakage of silk. Silk sinks to the bottom of the pot and then floats out of the water, you can get out of the pot, after a cold water tank cooling, with the hand into a bunch of wear to the wooden stick, after another cold water tank cooling, and constantly swinging, until the fans loose so far. Then put it indoors, and take it out of the outdoor sunshine after cooling.

8. sunshine. The vermicelli will be taken to the back wind to the sun, sun-dried packaging that is finished.

9.