Generally there are two methods for making vermicelli:

1. Manual processing

1. Paste making: take wet starch with a moisture content of about 45 to 50% , slowly add cold water about 2.5 times the amount of powder, and stir continuously with a wooden stick. At the same time, add three thousandths of alum into the moist starch. Alum can increase the toughness and elasticity of the powder skin, and also has antiseptic and hydrophobic effects, making the product less likely to absorb moisture.

2. Forming. Use a flour spoon to take a small amount of the prepared batter and put it into the rotating plate. The rotating plate is a shallow plate made of copper or tin, about 20 cm in diameter, and with a slightly convex bottom. After the batter is added, float the plate onto the boiling water in the pot and rotate it by hand so that the batter is evenly spread from the center of the bottom of the plate to the surroundings under the action of centrifugal force. At the same time, it is heated to conform to the shape of the bottom of the rotating plate. And size gelatinization molding. When there are no white spots in the center, take out the side plate and place it in clean water. After cooling for a while, take out the formed powder skin and place it in clean water to cool.

3. Spread to dry. Soaking the gouache leather in the physalis during starch making for 3 to 5 minutes can remove part of the pigment and surface stickiness, and increase the gloss. If possible, you can also smoke it with sulfur, so that the effect of mildew prevention, bleaching and moth prevention will be better. The gouache skin after soaking or fumigating with sulfur is spread on a bamboo curtain scattered with clean straw to dry, and turned over once to dry evenly on both sides.

Mechanized processing

1. Required equipment: flour machine (including mixing machine, main machine, cutting machine)? Process flow: raw material selection - mixing - feeding - rapid steaming — Slow steaming — Cooling — Vermicelli separation — Vermicelli cutting — Vermicelli forming — Packaging.

2. Production method: ?Selection of materials: High-quality potato starch, sweet potato starch and other starches can be used to make vermicelli. Weigh the selected high-quality starch, mix it with water in proportion, and stir it into a slurry in a mixer. When processing dry starch, attention should be paid to fully moistening the starch, and the speed should not be too high when mixing. Generally controlled at 1000 rpm, the effect is best at this time.

4. Rapid steaming and slow steaming. The slurry enters the high-temperature rapid steaming section in the steamer under the operation of the conveyor belt. It is quickly shaped and then enters the slow steaming section for shaping.

7. Dry. You can dry it naturally or in the oven. The taste of drying is generally not as good as that of natural sun-drying, but it is more hygienic.

Extended information:

Nutritional composition of vermicelli:

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, Potassium, phosphorus, sodium and other minerals; it can be seen that its nutritional content is relatively high and can supplement the nutrients and minerals needed by the human body.

Vermicelli has good flavor-adhering properties and can absorb the flavors of various delicious soups. Coupled with the softness and tenderness of the vermicelli itself, it is even more refreshing and pleasant. It tastes good and goes well with meals. It is a good health food.

Reference: Baidu Encyclopedia-Vermicelli