Family identification of vermicelli:

(1) Color

Vermicelli and vermicelli are filamentous or filamentous vermicelli made from beans, potatoes and grains. The raw materials of strip-shaped dry starch products determine the quality of vermicelli. The colors of vermicelli produced from different raw materials are different.

Mung bean vermicelli is white and smooth in color, shining silvery and translucent under direct sunlight;

Although broad bean vermicelli is also white and smooth, it is not as thin, waxy and tough as mung bean vermicelli;

Grain vermicelli made from corn and sorghum has a light yellow color;

Among potato vermicelli, potato pink is whiter and more transparent; the best quality sweet potato flour is white Transparent, but a little dark. Generally, sweet potatoes are light yellow or brown, and have the unique taste of sweet potato flour. Tapioca starch is generally not used in vermicelli processing. In order to reduce costs, some places use tapioca starch and corn starch to make them, pretending to have a better taste. Good sweet potato noodles, but this kind of noodles cannot withstand cooking.

The color of normal vermicelli and vermicelli is slightly yellowish, close to the original color of starch.

It is best not to buy vermicelli that is particularly bright, white or black in color.

(2) Tissue status

When conducting sensory identification of the texture status of vermicelli, first conduct direct observation, and then bend and fold by hand to sense its toughness and elasticity.

Good vermicelli - uniform thickness (even thickness of wide vermicelli), no drawing, no broken strands, soft and elastic feel, no impurities. Pure potato vermicelli has irregular air bubbles arranged in it.

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

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

(3) Odor and taste

When conducting sensory identification of the smell and taste of vermicelli, you can take a sample and smell it directly, then soak the vermicelli in hot water for a while and then smell the smell; Put the soaked vermicelli in your mouth and chew it carefully to taste its taste.

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

Poor vermicelli - bland or slightly smelly.

Inferior quality vermicelli - has musty, sour, bitter and other foreign flavors, and has a sandy texture.

(4) Fire method

Light the vermicelli with fire, watch the flame, smell the smell and identify the burned residue. Generally speaking, vermicelli added with flour or other low-value fillers will easily produce the smell of burning protein and thick smoke after burning. Vermicelli added with talc powder or vermicelli made without refined starch will not burn easily and the residue will easily form hard clumps. Vermicelli added with glue will The flame is likely to produce a crackling sound accompanied by thick smoke, and vermicelli with excess water content is likely to produce a hissing sound.

(5) Light inspection method

Inspect the vermicelli against the light to see the internal structure of the vermicelli. If there are abnormal colored spots, they are generally impure vermicelli. The structure is uneven and white. The layer is usually filled with flour. High-quality sweet potato vermicelli has dense and fine bubbles when inspected by light. The cut of the vermicelli is regular and smooth, with no residue. When you twist the vermicelli with force, you can make a crisp sound, and the cross-section is smooth and clear. Substandard vermicelli usually contains cornmeal or flour. Their cell molecules are small, their water-holding capacity is low, their tissues are relatively dense or even hardened, and their surface is not smooth. When you twist the vermicelli, the sound is dull and the cross section becomes black.

(6) Tasting method:

Taste the texture after cooking. Generally speaking, vermicelli is more brittle. The paste is mostly brittle and has no soft and chewy feel. High-quality vermicelli tastes like homemade vermicelli, soft and tough.

(7) Price method:

High-quality sweet potato starch on the market is generally priced at 2.4 yuan/kg, while some vermicelli retails for only 2 yuan/kg. Anyone with a discerning eye can do the math. Find the problem. The operating costs of ordinary small-scale vermicelli factories are obviously low due to tax evasion, squeezing of workers' wages, low power consumption, crude equipment and factories, and lack of inspection and control. On the other hand, in order to reduce the price, flour is added to the raw materials, and even more unscrupulously, talcum powder of 200 to 400 mesh is added. Flour is of course cheaper than sweet potato starch; on the other hand, the quality is lowered to increase the product yield, and the product is shoddy. To lower the price, this kind of vermicelli will be cheaper, but it will also affect human health.