Handmade sweet potato vermicelli in the production of various steps to pay attention to the heart in order to maintain the strength

1 ⒈ ingredients and thickening, take 5-10% of the sweet potato starch into the basin, and then add the sweet potato starch of 0.3-0.6% of the source of gluten dry mix evenly, with a thickening of the powder, plus 0.7 times the 55-degree temperature of warm water to adjust the paste, and then 6-7 times the boiling water thickening, stirred to a milky white color, that is, thickening the paste.

Peake and noodles, sweet potato vermicelli processing and noodle process is actually made of gravy will be starch bonded together in the process. The method is divided into artificial and mechanical and noodles. The gravy paste and the rest of the starch and well, that is, into the starch dough.

3 extrusion molding, first fill the water tank with water, light a coal fire and heat until the water boils; use a small amount of cooking oil to wipe the spiral shaft of the vermicelli machine, and install the sieve plate. And then start the fan machine, from the hopper pour and good starch milk dough, close the powder valve for about 1 minute, so that the powder is fully cooked, and then open the valve, so that the cooked powder in the spiral axis of the thrust, from the fan sieve plate extrusion molding.

Sunglasses and shear, after the vermicelli is extruded from the sieve plate, a small blower or fan should be turned on, with the air outlet facing the sieve plate, so that the vermicelli can cool down the heat. As the length of the vermicelli continues to lengthen, when it reaches a certain length, it should be quickly cut with scissors and placed on the splicing plate.

Be careful about cooling, there are natural cooling and cold storage cooling.

6. Freezing, at a low temperature of -5 ℃ for 12 hours.

7. Thawing, there are natural thawing and running water thawing, the latter produces more beautiful looking vermicelli.

Expanded Information

Sweet potato flour identification:

1, color identification, for the sensory identification of the color of the vermicelli, the product will be in the bright light of direct observation.

Good vermicelli - white color, with luster.

Poor vermicelli - color slightly dark or slightly light brown, slightly shiny.

Inferior vermicelli - gray color, no luster.

2, the organization of the state of identification, the organization of the state of the sensory identification of vermicelli, the first direct observation, and then hand bending, folding, in order to perceive its toughness and elasticity.

Good vermicelli - uniform thickness (wide vermicelli uniform thickness), no parallel bars, no broken bars, feel soft, elastic and no impurities.

Bad vermicelli - uneven thickness, with parallel bars and broken bars, poor flexibility and elasticity, a small amount of general impurities.

Inferior vermicelli - a large number of parallel bars and broken bars, mold, a large number of impurities or malignant impurities.

3, odor and taste identification, odor and taste of vermicelli sensory identification, you can take the sample directly smell, and then soak the vermicelli in hot water for a few moments and then smell the smell, will be soaked in soft vermicelli in the mouth chewing, taste the taste.

Good vermicelli - odor and taste are normal, without any odor.

Bad vermicelli - bland and tasteless or with a slight odor.

Inferior vermicelli - moldy, sour, bitter and other foreign tastes, the taste of the presence of sand.

Baidu Encyclopedia - Hot and Sour Noodles