Production of ordinary potato vermicelli

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

2. Operation essentials

⑴ raw material selection: choose pest-free, mildew-free potatoes to wash away the sand and dirt from the skin.

⑵ starch processing: crush and filter the washed potatoes, add an appropriate amount of acid pulp and stir and precipitate (the 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.

Thicken noodles with ⑶: add 50 ℃ warm water to 2 times the quality of starch in the basin, stir it into dilute powder paste while adding water, then quickly pour boiling water into the mixed thin powder paste, stir clockwise with wooden sticks, 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 moisture content of the noodle is 48-50%, and alum powder with a total starch of 0.3-0.6% is added.

⑷ powder leakage molding: put the mixed powder into the powder leakage ladle, and then add powder noodles while slapping 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.

⑸ cooling and drying: keep the water in the pan at the same level as the powder, so as to soak the boiled vermicelli out of the pan into 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.