1. Paste mixing: Take wet starch with water content of about 45-50%, slowly add cold water which is about 2.5 times the amount of flour, and keep stirring with a wooden stick. At the same time, add three thousandths of alum to the wet starch. Alum can increase the toughness and elasticity of vermicelli, and also has antiseptic and hydrophobic effects, which makes the product not easy to absorb moisture.

2. In the process of formation. Take a little powder paste with a powder spoon and put it in a rotating plate. The disk is a shallow disk made of copper or tin with a diameter of about 20cm and a slightly convex bottom. After adding the paste, float the pot on the boiling water in the pot, and turn the pot by hand to make the paste spread evenly from the center of the pot bottom to the periphery under the action of centrifugal force. At the same time, heating gelatinization is carried out according to the shape and size of the rotating pot bottom. When there is no white spot in the center, take it out from the side plate, put it in clear water, cool it for a while, then take out the formed vermicelli and put it in clear water for cooling.

3. Stand and dry. Soaking vermicelli in acidic slurry for 3 ~ 5 minutes can remove some pigments and surface stickiness and increase luster. If possible, it can also be smoked with sulfur, so that the effect of mildew prevention, bleaching and moth prevention will be better. After the vermicelli is soaked in pulp or fumigated with sulfur, spread it on the bamboo curtain with clean straw to dry, and turn it once to dry both sides evenly.

Mechanized machining

1. required equipment: vermicelli machine (including pulp mixer, main engine and cutting machine) process flow: raw material selection-pulp mixing-feeding-fast steaming-slow steaming-cooling-vermicelli separation-vermicelli cutting-vermicelli forming-packaging.

2. Production method: material selection: 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 pulp in the pulp mixer. When processing dry starch, we should pay attention to fully wetting the starch, and the rotation speed should not be too high. Generally controlled at 1000 rpm, which is the best time.

4. Fast steaming and slow steaming: the slurry enters the high-temperature fast steaming section in the steamer under the operation of the conveyor belt, and then enters the slow steaming section for molding after rapid solidification.

7. Drying. It can be dried naturally or dried. The taste of sun drying is generally not as good as that of natural sun drying, but it is more hygienic.