Vermicelli and vermicelli are filamentous or strip-shaped dry starch products made from beans, potatoes and miscellaneous grains.

The vermicelli can be divided into round vermicelli and wide vermicelli according to its shape.

When purchasing vermicelli and vermicelli, consumers should first choose regular shopping malls and larger supermarkets. When purchasing, you can observe it through the senses

and pay attention to whether there is mildew. Pay attention to whether the packaging is strong, neat and beautiful. The factory name, factory address, product name, production date, shelf life, ingredients, etc. should be marked on the packaging.

1. Color Identification

When conducting sensory identification of the color of vermicelli and vermicelli, observe the product directly under bright light.

Good vermicelli and vermicelli - white in color and shiny.

Poor vermicelli and vermicelli - the color is slightly darker or slightly light brown, slightly shiny.

Inferior vermicelli and vermicelli - dark in color and dull.

2. Tissue status identification

When conducting sensory identification of the texture status of vermicelli and vermicelli, first conduct direct observation, and then bend and fold it with your hands to

perceive its toughness and elasticity.

Good vermicelli and vermicelli - uniform thickness (even thickness of wide vermicelli), no drawing, no broken strands, soft to the touch

Tough, elastic, no impurities.

Poor vermicelli and vermicelli - uneven thickness, with drawn and broken strands, poor flexibility and elasticity, and a small amount of general impurities

Inferior vermicelli and vermicelli - there are a large number of drawn and broken strands, mildew spots, a large number of impurities or malignant impurities

3. Identification of smell and taste

When conducting sensory identification of the smell and taste of vermicelli and vermicelli, you can take the sample and smell it directly, then soak the vermicelli or vermicelli

in hot water for a while and then smell it. Smell: Put the soaked vermicelli or vermicelli in your mouth and chew it carefully to taste the taste

.

Good vermicelli and vermicelli - the smell and taste are normal, without any peculiar smell.

Poor vermicelli and vermicelli - bland or slightly smelly.

Inferior vermicelli and vermicelli - have musty, sour, bitter and other foreign flavors, and have a sandy texture