And the first one is the observation method, which is also the best way to distinguish between true and false vermicelli, because when we buy vermicelli, we just need to put it in the middle. Then we can roughly distinguish the true and false vermicelli, because as long as it is really good vermicelli,
then it can be completely broken with a little force, while those bad vermicelli, vermicelli added with food glue, can't be broken at once, because when breaking these vermicelli, There will always be cases where some vermicelli will be slightly connected or bent directly after being broken
So the method of directly breaking vermicelli is also the simplest and most convenient method. As for the second method, it is the burning method, that is, when we buy vermicelli, we use a lighter to burn the end of vermicelli, so we can also distinguish the true and false vermicelli,
because if it is a real vermicelli, Then white bubbles will appear directly when the fire is burned with a lighter, and the vermicelli will be burned into a black shape after the white bubbles appear, but this method is useless in some places, so it can only be regarded as a inferior method. As for the last method of boiling water, it seems to me that it is not a good method.
Because when we buy vermicelli, it is impossible to put it in water anytime and anywhere. Therefore, this method can only be used when we get home, and if we use it when we get home, it's useless to know that vermicelli is fake, so we just need to know this method, that is, good vermicelli can't be cooked and rotted, while those bad vermicelli will be boiled and rotted directly. < P > Our family just makes sweet potato vermicelli, in Guo Zhuang, Zhukou Town, Taikang County, Henan Province. When I was a child, every household in our village cooked vermicelli. Now, First of all, it is normal for vermicelli to have different thickness. This is because the water seepage of sweet potato powder is uneven and it is difficult to stir it evenly. Therefore, no matter how hard you try, there will be pimples in vermicelli during the manual production process. This is inevitable and can only be reduced as much as possible, but the machine will look even and smooth. This will be explained later. Secondly, the vermicelli will rot as soon as it is cooked. Basically, it can be suspected that something like gelatin has been added. How much is the sweet potato starch and how much is the gelatin? Even if it is not pure sweet potato vermicelli, it will not melt when cooked with cassava flour, but the taste and elasticity will be different. Therefore, if the vermicelli you buy goes back to cook, it will rot, so don't buy it again.
As for how to distinguish the true from the false, the above two factors can be used as a reference: those with uneven thickness are usually made by hand, and those made by machines will look smooth and uniform because the high temperature generated by machine rotation changes some internal structures of sweet potato starch, while those that are cooked will definitely be mixed with other things, at least not good vermicelli; The other is burning. As many people know, the nature of sweet potato starch is that when burned, white bubbles will first appear, and then it will burn into black ash.
another obvious thing is the price. Most people are greedy for cheap, and they buy 2 yuan a catty and 3 yuan a catty. In fact, everyone knows that the price of sweet potato alone is generally about 1-2 yuan, and then it is made into sweet potato starch, and finally it is processed into sweet potato vermicelli, and then it is dried and packaged. There will be a loss rate in each step. If it is pure sweet potato vermicelli, it is generally not 1 yuan. The so-called sweet potato vermicelli in the market does contain the ingredients of sweet potato starch, but it is only seen in a large amount, just like in the ingredients. If it is pure sweet potato vermicelli, there are only two kinds of ingredients, sweet potato starch and water, at most there will be some food additives (not to say that food additives are not good, because food additives can really make the products taste and appearance better), and the cheap ingredients will include sweet potato starch and water. There may also be tapioca starch, potato starch, etc. (people who know the trade probably know that these starches are much cheaper than sweet potato starch), but some of them may taste better. Different people have different opinions, as long as you don't add things that are harmful to your health, such as gelatin, it's actually okay to eat and harmless to your body. After all, it also belongs to the category of whole grains.
I hope it is useful to the landlord.
Hello, I'm Lan Chan Shi Ji, winner of Qingyun Plan in the field of food, and I'll answer your question.
how to distinguish between true and false vermicelli? I can make you understand in three lyrics.
some people may say that real vermicelli are expensive and fake vermicelli are cheap. Let's just say that you underestimate the skill of profiteers. If you encounter serious business, you may be sold separately. If you encounter unconscionable people, you will be given a high price for the second goods, giving you the illusion that good goods are not cheap. This sales method is particularly prominent in the origin of vermicelli.
Therefore, real vermicelli are expensive, such as sweet potato vermicelli, which is generally around 15 yuan in Luoyang, and peas and mung beans are more expensive. What kind of vermicelli is used for Huainan beef soup and duck blood vermicelli that are blooming everywhere in the south?
hello, let me answer. I have bought fake vermicelli, which is a personal experience. No matter how the fake vermicelli is cooked, it won't rot, and my pot of Chinese cabbage is all mushy.
As a good-tempered ingredient, vermicelli seems to be delicious with everyone. In many families in the north, stewed vermicelli with cabbage and pork is the most common food in winter. However, there are many fake vermicelli in daily life, so it seems a little difficult to buy real sweet potato vermicelli.
sometimes I really don't understand. Sweet potato vermicelli is not expensive. Why do so many people pay for it? How much profit can they make?
Today, the wine and meat Jianghu will exchange some ways to pick vermicelli, so that everyone can buy high-quality sweet potato vermicelli, and no longer have to worry about buying fake vermicelli.
1. Look at the color and thickness of vermicelli
First, observe its color and thickness, and high-quality vermicelli will be darker in color and even in thickness. Because it is impossible to ensure that the sweet potato is ground very finely when making vermicelli, some small white pimples will appear on some vermicelli, so the small white pimples are real sweet potato powder.
Inferior vermicelli will be lighter in color and transparent and shiny. Due to the addition of many additives, such vermicelli will be very clean, and there will be no white pimples and white bubbles in pure sweet potato powder. Therefore, when choosing vermicelli, we must carefully observe the color and thickness. Beautiful fans are not necessarily good fans.
2. Burn the vermicelli with a lighter
So we suggest that you take a lighter with you when you are ready to buy vermicelli. Burn it with a lighter. High-quality vermicelli will expand when it meets fire, and there will be no unpleasant smell or crackling sound during the burning process. After burning, white ashes will generally appear.
Inferior vermicelli, on the other hand, is easy to smell an unpleasant smell when it is burned, and there are some crackling sounds, and the ashes that appear after burning are black.
3. test whether it is easy to break
vermicelli is a common food ingredient in life, which is a traditional food with characteristics of silk strip drying, which is made of sweet potato and potato as raw materials and then processed by pulping and precipitation.
China is vast in territory and abundant in natural resources, and each region has its own characteristics. The finished vermicelli is grayish white, yellow or yellowish brown, which can be divided into round vermicelli, fine vermicelli and wide vermicelli according to its shape. But the quality of vermicelli on the market is uneven, and there are even some inferior vermicelli, commonly known as fake vermicelli.
the existence of inferior vermicelli can be traced back to the production process of vermicelli. In the process of production, in order to solve the problems of adhesion and fracture, a large amount of alum was added deliberately. However, in recent years, with the continuous optimization and upgrading of the technology, the current vermicelli standard has been clearly alum-free. However, due to the trend of interests, some manufacturers make more profits in order to save costs, so they use alum to make vermicelli regardless of the latest national regulations.
Fake vermicelli may contain excessive alum, industrial paraffin, sulfur and so on. The chemical composition of alum is mainly aluminum potassium sulfate, which contains more aluminum ions and is very harmful to health. Excessive intake of aluminum ions will affect the absorption of iron, calcium and other components, leading to symptoms such as osteoporosis and anemia, which will seriously affect the development of nerve cells and poison the nervous system. Long-term consumption will also cause symptoms such as brain damage and memory loss, which is more likely to increase the probability of heart disease. If long-term consumption is carried out, there is still a risk of cancer.
Only by learning to distinguish between true and false vermicelli can we avoid the harm of fake vermicelli to human body. According to experience, we can distinguish from these aspects.
the starch color of high-quality vermicelli is relatively dark, the transparency is not too clear, the thickness is not uniform, the epidermis is serrated, and because some small particles are occasionally left when grinding, there are occasional white pimples on the vermicelli. In contrast, inferior vermicelli is lighter in color, more transparent, more uniform and smooth.
A lot of alum is mixed in the making of inferior vermicelli, which is not easy to break, chewy and tastes very bad. The high-quality vermicelli is very easy to break after drying, accompanied by a crisp breaking sound, and the fracture is white powder, so the quality of this vermicelli is better.
When buying vermicelli, you can fold a short piece and chew it in your mouth. If it tastes like potato powder, you can preliminarily judge that vermicelli is made of real potato powder. If the fake vermicelli doesn't have the fragrance of the corresponding potato powder, it is the taste of other raw materials.
When inferior vermicelli is burned, there will be an unpleasant smell, and there will be some crackling sounds, and the ashes after burning will be black. High-quality vermicelli is made of starch and does not contain alum, so it will expand when it encounters fire, and there will be no unpleasant smell or crackling sound during the burning process. Real vermicelli will emit yellow flames when it burns when it encounters fire, and the final ash will be white.
high-quality vermicelli has the same taste as homemade vermicelli, which is soft and tough. It's safer to choose a big name when shopping everyday. Only authentic vermicelli can make real delicious food!
About the author: Jia Jia, a national second-class nutritionist with 5 years' experience in health food industry, is familiar with the supply chain and brand characteristics in the field of health food, and has rich experience in purchasing imported food at home and abroad. She specializes in purchasing "less added, less processed" health food for the customers of Jia Xuan You Pin, and is the curator of Jia Xuan You Pin Health Life Museum.
Fire burning method:
Light vermicelli with fire to see the flame, smell and identify the residue after burning. Generally, the vermicelli with flour or other low-value fillers is easy to produce protein burning odor and smoke after burning, and the vermicelli with talcum powder or without refined starch is not easy to burn and the residue is easy to agglomerate, and the flame of the vermicelli with glue is easy to produce crackling sound. 2. Poor vermicelli and vermicelli are insipid or slightly smelly. 3. Inferior vermicelli and vermicelli have musty, sour, bitter and other exotic tastes, and the taste is sandy. Longkou vermicelli and vermicelli are filamentous or strip-shaped dry starch products made from beans and potatoes. Among them, vermicelli can be divided into round vermicelli and wide vermicelli according to shape. How do consumers choose and identify good and bad Longkou fans? Zhaoyuan Quality Supervision Bureau teaches you "three" identification methods.
Color identification method:
In sensory identification of the color of vermicelli and vermicelli, the product can be directly observed under bright light. 1. Good vermicelli and vermicelli should be white and shiny. 2. Poor vermicelli and vermicelli are slightly dark or slightly brownish in color and slightly shiny. 3. Inferior vermicelli and vermicelli are dull and dull.
identification method of tissue state:
In sensory identification of tissue state of vermicelli and vermicelli, direct observation should be made first, and then bending and folding should be done by hand to perceive its toughness and elasticity. 1. Good vermicelli and vermicelli should be uniform in thickness (wide vermicelli is uniform in thickness), free from drawing and broken vermicelli, flexible to the touch, elastic and free from impurities. 2. Poor vermicelli and vermicelli are uneven in thickness, with drawn and broken strips, poor in flexibility and elasticity, and a small amount of general impurities. 3. Inferior vermicelli and vermicelli have a lot of drawing and broken strips, mildew spots, a lot of impurities or malignant impurities.
Smell and taste identification method:
In sensory identification of the smell and taste of vermicelli and vermicelli, samples can be directly sniffed, and then the vermicelli or vermicelli is soaked in hot water for a while before smelling its smell; Chew the soft vermicelli or vermicelli in your mouth and taste it. 1. Good vermicelli and vermicelli should have normal smell and taste without any peculiar smell. 2. Poor vermicelli and vermicelli are insipid or slightly smelly.
Hello, I'm glad to answer this question for you. As a native of the land of potatoes, vermicelli is all too familiar.
As for the authenticity, I really didn't think about it or try it before. Just to seriously answer your question, I specially bought two kinds of vermicelli at home from two factories that used to produce vermicelli.
Try the first one. It will burn when you light the vermicelli with fire, but the burnt black ash is just like the pure wool and acrylic we wear. It melts very soft and tasteless when you gently press it with a good hand. The second one has a pungent smell when you light it with fire. The hand press it is broken but granular, not as delicate as the first one. I judge that it can burn with a fire, but it is really tasteless and the black ash is delicate.
I think what we call fake here is that alum is added too much, so we shouldn't add anything else. I only said potato vermicelli, and we don't know anything else if we don't eat it! Below I attach a picture for you to see, the right side is really, the left side is too much fake alum!
This is my fried vermicelli dish.
There are three kinds of common vermicelli:
1. Sweet potato vermicelli
2. Guilin vermicelli
3. Potato vermicelli
The difference between true and false sweet potato flour is mainly observed from these aspects: whether the color is bright and transparent, whether the thickness is uniform, whether the toughness is good, whether the tension is insufficient, etc. < p Bad vermicelli will be connected or bent directly, and vermicelli added with food glue cannot be broken at once.
2. Another method is burning. Take a lighter and burn the ends of vermicelli. When the vermicelli is really burned, white bubbles will appear directly, but after the white bubbles appear, the vermicelli will be burned into a black shape.
Distinguishing the authenticity of three potato vermicelli,
1. The color of potato vermicelli is white and smooth, and it is silvery and translucent under direct sunlight.