The production of potato vermicelli

1. Technological process. Raw material selection → starch processing → thickening and noodle → leaking powder into silk → cooling silk finished product

2. Operation points:

(1) selection of raw materials: select pest-free, mildew-free potatoes to wash away the sediment and dirt from the skin.

(2) starch processing: crushing and filtering the washed potatoes, adding appropriate amount of acid pulp and stirring precipitation (acid pulp water is stored separately from the floating water precipitated for the first time). The amount of acid pulp depends on the air temperature. If the temperature is about 10 ℃, the pH value should be adjusted to 5.6-6.0; if the temperature is above 20 ℃, the pH value should be adjusted to 6.0-6.5. The precipitated powder juice is quickly removed from the floating water, the upper black powder is dug up, and then the clear water is mixed with a wooden stick to precipitate, drain, and lift the powder to make the starch white, which can be broken into pieces by hand and placed in an airtight container with sulfur fumigation.

(3) thicken and noodle: add 50 ℃ warm water in the basin according to 2 times the quality of starch, stir while adding water to form a thin powder paste, then quickly pour boiling water into the mixed thin powder paste, stir clockwise with a wooden stick, and thicken until the powder is transparent and uniform. Then mix flour thicken with wet starch, the proportion of flour thickening is 5% in winter, 4% in spring, summer and autumn, and the noodle temperature is about 30 ℃. When the weather is cold, put the noodle basin in warm water of about 40 ℃. The water content of the noodle is 4850%, and the alum powder with a total starch of 0.3% and 0.6% is added.

(4) Powder leakage molding: put the mixed flour into the powder leakage ladle, and then add the powder noodles while beating while leaking. Wait for the powder line to leak evenly and then turn to the pot. The distance between the powder ladle and the water surface in the pot is 45-55 cm, while heating to keep the water slightly open.

(5) cooling and drying: the water in the pot should be kept flat with the powder, so that the boiled vermicelli can be soaked in cold water. The cooling water should be changed frequently. The powder should be light, and the hanging powder should be all. The fished vermicelli is dried on the powder pole and can be sold in bundles after drying.