Sweet potato vermicelli making sweet potato vermicelli making tutorial

1, batching and beating. Add 5- 10% sweet potato starch into the pot, then add 0.3-0.6% intensity source sweet potato starch, dry mix evenly to make starch, add 0.7 times of 55-degree warm water to make paste, and thicken it with 6-7 times of boiling water to milky white.

2. Mix dough. In fact, the process of processing and kneading sweet potato vermicelli is the process of bonding starch and prepared starch together. Its methods are divided into manual kneading and mechanical kneading. Mix the thick paste and the remaining starch evenly to form a starch dough.

3. Extrusion molding. First, fill the water tank with water, light a coal fire and heat it until the water boils; Wipe the screw shaft of the mill with a small amount of edible oil and install the sieve plate. Then start the flour milling machine, pour the prepared starch milk dough out of the hopper, close the flour outlet valve for about 1 min, and then open the valve to let the cooked dough squeeze out of the vermicelli sieve plate under the thrust of the screw shaft.

4. Heat dissipation and shearing. After the vermicelli is extruded from the sieve plate, turn on the small blower or fan, and the air outlet faces the sieve plate to reduce the heat of the vermicelli. With the increase of the length of vermicelli, when it reaches a certain length, it should be quickly cut off with scissors and placed on the connecting board.

5, cooling. There are natural cooling and cool storage cooling.

6, freezing, freezing at a low temperature of -5℃ for 65438 02 hours.

7. Thaw. There are natural thawing and running water thawing, and the latter produces vermicelli with more beautiful appearance.

8. dry. There are two kinds of natural drying and drying.

9. At the beginning, the pylon was mainly controlled by water. Don't touch it easily, lest there be too many fragments. After 20 minutes, gently spread out the fans and fill the vacant positions of the fans. When it's 40% to 50% dry, gently knead the drawing and the following vermicelli knots and let them spread out separately. When the air is 70% to 80% dry, take out the vermicelli and change direction until the water content of vermicelli is 14%.