What is the production process of potato vermicelli, what starch is needed, what are the precautions, some details

Traditional potato vermicelli production process

1, product characteristics:

Potato vermicelli, white in color, thin, nutritious. Suitable for boiling vegetables, cooking and frying and cold dishes.

Process:

2, selection of materials and flour → ingredients thickening → alum and noodles → boiling water leakage → cold bath drying strips → bundling and packaging.

3, the main points of production:

Selection of materials and flour:

Select the potato with high starch content, within 30 days after harvest as raw materials. Remove frozen, rotten, rotting blocks and impurities, rinse with water repeatedly, crushing, pulping, fermentation, filtering, filtering starch, molding.

4, ingredients thickening:

100 kilograms of potato starch with a moisture content of 35% or less, add 50 kilograms of water to the ingredients. First take 5 kilograms of starch into the basin, and then add 70% of its weight of warm water into a thin slurry, and then pour boiling water from the center of the basin, quickly with a wooden stick or thickening machine in a clockwise direction, until stirred into a very viscous mass that is made into gravy.

5, add alum and noodles:

According to 100 kilograms of starch, 0.2 kilograms of alum ratio, alum research into the surface into the basin and noodles, and then pour the good gravy, stirring evenly, so that the water content of the noodles and good between 48% and 50%, the temperature of the noodle is maintained at 40 ℃ or so, so that the remaining starch fermentation decomposition.

6, boiling water leakage:

First, add water to the pot to ninety percent full, boiling, and then loaded and good noodles into the aperture 10 millimeters of the leakage machine leakage, when the leakage of the vermicelli diameter of 0.6 ~ 0.8 millimeters, for the fixed distance height, and then to the pot of boiling water leakage, the leakage side to the outside of the pot, the pot of water is always kept in the first time out of the strip of the level of the pot, the pot of water to control the degree of micro-open.

7, cold bath drying strips:

Leak into the boiling water pot of vermicelli, gently fished out into the cold water in the dregs, on a stick, and then racked into the 15 ℃ water bath for 5 ~ 10 minutes, remove the rack in the 3 ~ 10 ℃ room shade drying 1 ~ 2 hours, in order to enhance its toughness. Then rack in the sun to dry, water content to about 20%, converge into a heap, remove the bar stick, so that it is dry.

8, bundling and packaging:

Moisture content down to 16%, bundling and packaging, can be sold.

Mechanized production methods:

1, ingredients and thickening. Thickening can also be directly seasoning process, direct seasoning process according to the ratio of dry starch and water 5:4 modulation, add additives can be.

2, and noodle processing and noodle processing is actually made of gravy will be starch bonded together in the process. The method is divided into manual and mechanical noodle and noodle.

3, extrusion molding First, fill the tank with water, light a coal fire to heat the water to boil; with a small amount of cooking oil to wipe the spiral shaft of the vermicelli machine, installed sieve plate. And then open the vermicelli machine, from the hopper pour and good starch milk dough, close the powder valve for about 1 minute, so that the powder is fully cooked, and then open the valve, so that the cooked powder in the spiral axis of the thrust, from the vermicelli sieve plate extrusion molding.

4, heat dissipation and shear After the vermicelli is extruded from the sieve plate, a small blower or fan should be opened, and the air outlet is facing the sieve plate, so that the vermicelli can reduce heat. As the length of the vermicelli continues to lengthen, when it reaches a certain length, it should be quickly cut with scissors and placed on the splicing plate.

5, cooling natural cooling and cold storage cooling.

6, rubbing powder loose stripes Put the cooled vermicelli into the water to soak for 10-20 minutes, and rub the powder open to the sun. Or use open frozen loose powder machine rolling powder.

7, drying There are two kinds of natural drying and drying.

The first hanging on the shelf to control the water is the main, do not easily move, to avoid too much broken bars. 20 minutes later, gently spread the noodles, accounting for the full of the powder rod spare position. When drying to forty-five percent dry, will be and the strip and the lower side of the knot gently rubbed to loosen the separation of the loose. Drying to 70% to 80% dry, the powder pole removed to change the direction, until the vermicelli in the water content of 14% until.

8, packaging. After drying the vermicelli can be cut and packaged, finished products for sale.