Potato vermicelli is white, thin and rich in nutrients. Suitable for cooking, frying and cold salad.
Spicy potato noodle
2. Technological process: material selection and powder extraction → ingredients thickening → adding alum and dough → boiling water leakage → cold bath drying → bundling and packaging.
3. Key points of production: selecting materials and extracting powder: selecting potatoes with high starch content within 30 days after harvest as raw materials. Remove frozen, rotten, rotten blocks and impurities, repeatedly washing with water, crushing, pulping, fermenting, filtering, filtering starch and forming.
4. Ingredients: Add 50 kg of water according to potato starch 100 kg with water content below 35%. First, put 5 kilograms of starch into a basin, then add warm water 70% of its weight to make a slurry, then pour boiling water into the basin from the middle, and quickly stir it in a clockwise direction with a wooden stick or a beater until it is stirred.
Potato flour collocation
It becomes a sticky ball, that is, it becomes thick.
5. Adding alum to mix flour: according to the ratio of 100 kg of starch and 0.2 kg of alum, grind the alum into flour and put it into the flour mixing basin, then pour the beaten flour into it and stir it evenly, so that the water content of the mixed flour is between 48% and 50%, and the flour temperature is kept at about 40℃ to ferment and decompose the remaining starch.
6. Boiling water leakage: firstly, add water to the pot until it is 90% full, boil it, and then put the mixed noodles into a leakage machine with the aperture of10mm to try to leak. When the diameter of the leaked vermicelli reaches 0.6-0.8mm, it will be at a fixed distance, then leak into the boiling water pot, and fish out while leaking, and the water in the pot will always be kept at.
The water level of the first strip is controlled at a slightly open level.
7. Cold bath drying: Take out the vermicelli leaked into the boiling water pot, put it in a cold water tank, put it on a stick, put it in water at 15℃ for 5 ~10 minutes, take it out and air it in the shade at 3 ~10℃ for 2 hours. Then put it in the sun to dry, and when the water content reaches about 20%, it will converge into piles, remove the sticks and dry it.
8. Bundling and packaging: When the water content is reduced to 16%, bundling and packaging can be sold.