Up-rotating steaming paste: Take about 60g of the prepared paste with a powder spoon and put it into a rotating disk, which is a shallow disk made of copper or tin sheet with a diameter of about 20cm and a slightly protruding bottom. After the batter is added, the tray floats on the boiling water in the pot and is stirred to rotate, so that the batter is evenly spread from the center of the chassis to the periphery under the action of centrifugal force, and at the same time, it is gelatinized and shaped according to the shape and size of the bottom of the rotating tray. When there is no white spot in the center of the paste, take it out in a tray and put it in clear water for cooling. During the steaming operation, the powder paste in the powder mixing tank needs to be stirred from time to time to make it thin and uniform. This process is the key to making vermicelli, and it must be agile and skilled, with a stable amount of paste and even rotating force to ensure the consistency of vermicelli thickness.

(3) cooling: put the scalded vermicelli in cold water for a while, take it out and drain it.

(4) Bleaching: Bleaching the prepared wet vermicelli in acid pulp, taking it out after bleaching, and rinsing it with clear water.

(5) Drying: spreading the bleached and washed vermicelli on a bamboo plaque or sticking it on a prepared sorghum foil to dry, and taking it off, trimming and packaging when it is completely dried. After drying, the moisture content of the vermicelli should not exceed 2% by weight, and it should be dry without wet lumps and intact.

The mechanized processing process of sweet potato vermicelli is as follows: raw material selection, pulping, feeding, quick steaming, slow steaming, cooling, vermicelli separation, vermicelli cutting, sun drying, vermicelli molding and packaging.

Production method

1, material selection: high-quality sweet potato starch can be used as raw material for skin lifting.

2. Slurry mixing: The selected high-quality sweet potato starch is weighed, mixed with water in proportion, and stirred into slurry in a slurry mixing machine. When processing with dry starch, we should pay attention to fully moistening the starch, and the rotation speed should not be too high when mixing the pulp.

3. Feeding: Open the valve of the finished pulp chamber of the mixer, so that the slurry can slowly flow into the hopper of the lapper, and the flow rate should be uninterrupted.

4. Urgent steaming and slow steaming: the slurry enters the high-temperature urgent steaming section in the steaming box under the operation of the conveyor belt, and then enters the slow steaming section for molding after rapid setting. It is required that the machine design is reasonable and the high temperature zone and the medium temperature zone are accurately configured, which is one of the keys to making vermicelli.

5. Low-temperature cooling. After high-temperature ripening, the vermicelli is very soft and viscous, and it is not convenient to leave the packaging. It needs low-temperature cooling to enhance its toughness.

6, separating, namely separating the sheet after low-temperature cooling from the conveyor belt and entering the drying plate.

7. Drying and cutting: dry the peeled vermicelli outdoors with a drying board until it is 60% to 70% dry, then cut it with a cutting machine, and then dry it in the sun to package.