1. Mixing the paste:Take the moist starch with about 45 ~ 50% water content, slowly add about 2.5 times the amount of flour to the cold water, and stir constantly with a wooden stick. At the same time, add three thousandths of alum to the moist starch. Alum can increase the toughness and elasticity of the vermicelli, but also has antiseptic and hydrophobic effect, so that the product is not easy to absorb moisture and moisture.

2. In molding. Take a little powder paste with a powder spoon and put it into a rotating disk, which 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 pan on the boiling water in the pan and rotate the pan by hand so that the paste is spread evenly from the center of the bottom of the pan to all sides under the action of centrifugal force. Meanwhile, heat the paste according to the shape and size of the bottom of the rotating pot. When there is no white spot in the center, remove it from the side pan, put it into clear water and cool it for a while, then take out the shaped vermicelli and put it into clear water to cool.

3. Stand to dry. Soak the vermicelli in the acidic slurry used to make starch for 3 ~ 5 minutes to remove some of the coloring and surface stickiness and increase the luster. It can also be smoked with sulfur if possible, so that the effect of mildew, bleaching and moth-proofing will be better. After the vermicelli soaking pulp or sulfur fumigation, use clean straw to spread on bamboo curtains to dry, turning once, so that both sides are evenly dried.

Mechanized Processing

1.Required Equipment:Vermicelli Machine (including pulp mixer, main machine, cutting machine)Process:Raw Material Selection - Pulp Mixing - Feeding - Fast 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 according to the proportion, and stir it into slurry in the slurry mixer. When processing dry starch, pay attention to fully moisten the starch, and the rotational 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 fast setting.

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