Processing of sweet potato vermicelli

Vermicelli is mainly processed from mung bean, pea, broad bean, sweet potato and other starch, among which mung bean is the best. However, sweet potato is the main starch crop, with a wide range of raw materials, low price, high starch content, good taste after cooking, and simple production process, so it has always been popular with people.

1. Process flow

Raw material processing → crushing → filtering → drying → pasting → silk leakage → cooling → drying → finished product.

2. Production method

(1)Choose potatoes. Select smooth surface, no pests, no green head, moderate size sweet potato, to small stay large.

(2)Cleaning. Put the selected sweet potatoes into baskets and put them into water. Wash away dirt and impurities. Cut off both ends and surface roots.

(3)Smash. Clear selected sweet potato should be promptly chopped with a grinder, and then ground into slurry. When beating, we should add water while grinding, the finer the better, so that the starch particles in the cells can be ground out as much as possible to improve the powder yield.

(4)Filtration. The aim is to separate the starch from the skin dregs. Generally use 2 - 5 feet hanging pulp cloth as filter bag for filtration, a total of two times. The first slurry is thinner and the second is thicker. The filtrate is then sent to a sedimentation tank (the skin residue can be used as feed). After standing for two days in the pool, the supernatant in the pool was discharged. Add 1/3 of the original amount of water to stir, and then filter once. This time the filtrate goes into a small pond and settles.

(5)insolated starch. When the water in the pool has no turbidity phenomenon, that is, after all clarification, drain the supernatant. Remove the oil powder on the surface of starch precipitation layer, take out the lower starch and hang it into powder (i.e. powder mass), and move it to the sun to expose. When half of the water in the powder is evaporated, cut the powder into several parts and expose to the sun. Sunny ground is located in the leeward sunny place to prevent dust pollution.

(6)Paste. This process is the key to determining the quality of fans. Add 25 grams of alum per 500 grams of starch, stir 2.5 - 3 kilograms of cold water, and then boil in a large pot, and constantly stir, the maturity of 8 - 9 into (forming gelatinized starch). The beaten paste can be mixed with other starches to form a moderately soft dough.

(7)Leakage and cooling. Two pots (model 8), two cold water tanks and a medium 48-hole colander are prepared before leakage. Because sweet potato vermicelli is thicker, the colander hole is slightly larger than that of other vermicelli colanders. When leaking silk, paste should be fully stirred evenly, while stirring warm water, water temperature of about 50°C. Hand grabbed a ball of flour paste, let its natural extension fall, such as not broken, indicating that thin and moderate, can begin to leak silk. Prepare a pot of boiling water, and constantly fill it into the leaky pot. When the water in the leaky pot is nearly boiling (97 - 98°C), leak the silk, let the dough flow down through the colander hole, gradually extend and thin, and become vermicelli (conditional best with vermicelli machine). After the vermicelli sinks into the bottom of the pot and gelatinizes, it rises to the surface of the water, then takes it out, puts it into a cold water tank to cool down, arranges it into bundles by hand, puts it on a wooden frame, and then cools it again by another cold water tank, and keeps shaking it until the vermicelli is loose into strips. Then it is placed indoors, cooled thoroughly, and taken out to dry the shreds outdoors.

(8)Silk drying. Take the fans to the leeward sunny venue and hang them in the sun. After drying, it can be packaged into finished products.

3, finished product quality requirements

Vermicelli thickness uniform, consistent color, dry transparent, good toughness, not easy to break.