Packaging of vermicelli is as follows:

The finished product of vermicelli produced in the processing plant should be free of broken strips, no foreign matter, clean and hygienic, and the vermicelli on the ground can not be directly packaged for shipment, and it should be re-processed or properly processed before shipment, or directly disposed of as a waste product. Vermicelli machine production line automatic cutting, the length of the vermicelli is consistent, the use of sealing machine will be qualified products for packaging sealing, bag mouth should be neat and tight.

The packaging materials used should be clean, no odor, in line with the requirements of food hygiene. Packaging should be firm, no damage, sealing tightly, to protect the subsequent loading and unloading, transportation and storage normally. Packaging specifications should be carried out according to specific circumstances, the choice of packaging and filling weight should be appropriate, accurate measurement.

Vermicelli Identification

Color Identification

For the sensory identification of vermicelli and vermicelli color, the product will be directly observed under bright light. Good vermicelli and vermicelli - white color with luster.

Bad vermicelli, vermicelli - color slightly dark or slightly light brown, slightly shiny. Poor-quality vermicelli and vermicelli - grayish color, no luster.

Organization identification

The sensory identification of vermicelli and vermicelli organization, first direct observation, and then bending and folding to perceive its toughness and elasticity.

Good vermicelli, vermicelli - uniform thickness (wide vermicelli thickness uniformity), no merging, no broken bars, feel soft, elastic, no impurities.

Poor vermicelli, vermicelli - uneven thickness, there are parallel bars and broken bars, flexibility and elasticity are poor, there are a small number of general impurities.

Inferior vermicelli and vermicelli - a large number of parallel bars and broken bars, mold spots, a large number of impurities or malignant impurities.

Smell and taste identification

Vermicelli, vermicelli odor and taste sensory identification, can take the sample directly smell, and then the vermicelli or vermicelli soaked in hot water for a few moments and then smell the smell; will be softened vermicelli or vermicelli put in the mouth to chew, taste the taste.

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

Bad vermicelli and vermicelli - bland and tasteless or slightly odorless.

Bad quality vermicelli and vermicelli - moldy, sour, bitter and other foreign tastes, and the presence of sand and soil in the taste.