The processing of sweet potato vermicelli is based on fresh potato as raw material first processed into starch and then processed into vermicelli, but also directly to the starch as raw material processing vermicelli, in addition to vermicelli processing of the traditional and modernized process of two kinds of technology, the traditional process is generally small-scale processing of farm units.
The production process is as follows (with fresh potatoes as raw materials):
Chosen potato. Select smooth surface, no pests and diseases, no green head, moderate size sweet potato.
2. Cleaning, the selected sweet potatoes into the basket into the water, the soil, impurities wash off, and cut off the ends of the sweet potatoes.
3. Crush. Washed sweet potato should be crushed in time. Using 195 type 12 horsepower diesel engine driven 380-type or 440-type pulverizer, while playing the side of the water, playing the finer the better, in order to improve the rate of powder.
4. Filtering. With 0.7 ~ 1.5 meters hanging pulp cloth filtration, to filter 2 times. The initial solution to thin some, the second to thick some, the filtrate into the pool 2 days later, the pool of water drain, add the original amount of water 1/3 mixing, and then filtered once more, the filtrate into a small pool of precipitation.
5. Exposure: when the pool is all clarified, drain the water, take out the surface layer of oil powder, the lower layer of starch out of the suspension into a powder weight, placed in the sun on the exposure. When half of the water evaporated in the powder, cut the powder into a number of exposure. The sun field is located in a windy and sunny place to prevent dust pollution.
6. batter. 500 grams of starch with 100 grams of jinliyuan, mixed with 2500 ~ 3000 grams of cold water, put in a pot. Basin in a pot to boil, stirring constantly, maturity of eight or nine can be. The batter, can be converted into 20 kilograms of starch noodles.
7. leakage. Leakage of silk before you can try to see if the powder is appropriate, such as the leakage of the powder is not thick, not thin, and constantly that is appropriate. As the next bar too fast, the phenomenon of broken bars, said the batter is too thin, should be mixed with dry starch and then kneaded, so that the toughness of the noodles moderate; as the next bar is difficult or too slow, thick and thin and uneven, the table batter is too dry, should be added to some wet starch. Before the leakage of silk powder to a good mixing is preferred. The temperature of the powder is 30 to 42 degrees Celsius is good. Prepare 2 pans (model 8), 2 cold water tanks, leakage spoon to medium-sized 48 holes. Leak silk, paste to stir, mixing while adding warm water, water temperature of 50 ℃. When the starch dough away from the hand, grab a group (handle), a little natural drooping, such as not falling, you can leak silk. In the leakage of silk, to prepare a pot of boiling water, when the pot of water boiling before the leakage of silk. Silk sinks to the bottom of the pot and then floats out of the water, you can get out of the pot, after a cold water tank cooling, with the hand into a bunch of wear to the wooden stick, after another cold water tank cooling, and constantly swinging, until the fans loose so far. Then put it indoors, cold and take it out of the outdoor sunshine.
8. sunshine. The vermicelli to get the back wind to the sun, sun-dried packaging is finished.