Benefit analysis of sweet potato vermicelli, sweet potato vermicelli production process and formula,

1.Soak the sweet potato vermicelli in advance, 10 minutes in advance, and soak them in warm water.

2.It can't be too long, and the soaking time is too long, which will affect the taste.

3.When you see that the vermicelli is soft, you can take it out, put it in a basin, and wait for it to be used.

4.I have to calculate the time for my family to eat, soak the sweet potato vermicelli according to the time, and feel that it is just right to use it after soaking for 10 minutes, because the soaked vermicelli can't be dried for too long, otherwise, Diqing will dry again.

5.Cut the pork belly into small cubes.

6.It can't be too big.

7.Cut the green onion into small pieces, shred the ginger, mince the garlic and set aside.

8.Cut some fresh green onion leaves and put them in the third place.

10.Bring the pan to a boil, add a little oil, and add the diced pork belly.

11.Heat, stir-fry, and when you see the pork belly oily and yellow, add ginger and green onion and stir-fry.

12.For those who eat spicy food, you should put the chili peppers in it at this time.

13.Add water and add the sweet potato vermicelli.

14.Look at the water, you have to spread over the vermicelli, and the water needs to be a little more.

15.Add salt, soy sauce, cover and simmer over medium heat.

16.After 5 minutes, turn off the heat, and the novice should open the lid to see the water.

17.Use a large plate to serve the vermicelli as the cooked vermicelli will be thick.

18.Thirdly, sprinkle with chopped green onion leaves.

19.The taste was very good.

The profit model of sweet potato vermicelli is both online and offline. Sweet potato vermicelli, also known as sweet potato vermicelli, is a traditional specialty with a history of more than 400 years. Sweet potato vermicelli is a kind of ingredient made by using sweet potatoes as raw materials and starch in roasted sweet potatoes to make them after a long boil, fragrant and delicious, and a variety of ways to eat.

Sweet potato vermicelli is a very easy-going food, it can be paired with many foods, can be cooked in a variety of ways, and make a variety of dishes such as hot and cold meat and vegetarian stir-frying, stewing, frying and steaming.

Introduction to sweet potato vermicelliWith the improvement of people's living standards, the consumption of sweet potato vermicelli is also increasing. But there are also some fake and shoddy sweet potato vermicelli on the market, some of which are even harmful to health. Some sweet potato vermicelli is adulterated with other raw materials, some use edible gelatin instead of starch, and some are unqualified in terms of production hygiene.

These are all things that consumers should pay attention to when making a purchase. There are sweet potato vermicelli production in the north and south of China, Sichuan, Jiangsu, Anhui, Henan, Hebei and other places have been rich in sweet potato vermicelli since ancient times, especially the sweet potato vermicelli produced in Sichuan is the most famous. The first chain of this vermicelli is completely made of traditional production technology, 100% sweet potato raw materials, made with deep underground spring water, without adding any additives, is a rare pure natural green food on the market, and is deeply loved by customers.

What are the characteristics of vermicelli and what are its processing methods?

First, features. Sweet potato vermicelli, gray, yellow, black, wide and thin, nutritious, like sweet potato, is an anti-cancer food. It is suitable for boiling, stir-frying and cold dressing.

Potato vermicelli is white in color, thin in strips, and rich in nutrients. It is suitable for boiling, stir-frying and cold dishes.

Second, the processing method.

1. Manual process.

Selecting materials, extracting powder, thickening ingredients, adding alum and noodles, boiling water leakage, cold bath drying strips, baling and packing.

2. Mechanized processing method.

Coating process: refined starch raw materials, slurrying, coating, gelatinization and declothing, pre-drying, aging, shredding, drying, packaging, finished vermicelli, from fresh powder to finished product processing time only 2 hours, to achieve controllable aging, greatly restore the core function of fresh sweet potato.

Leaky scoop process: starch raw materials, starch paste, mixed powder, kneading, bubble pumping, leakage filament molding, boiling powder gelatinization, cooling and scooping powder, cutting off and hanging, condensation, freezing, thawing and drying (briquetting) packaging, finished vermicelli.

Modern sweet potato vermicelli processing technology can be suitable for small and medium-scale processing, and can also be used for large-scale processing, and its production process is as follows (using starch as the direct raw material).

Raw material requirements for sweet potato vermicelli processing: The sweet potato starch used for vermicelli processing should be fresh and white in color, free of sediment, fine residue and other impurities, and no mildew and no peculiar smell.

Ingredients and thickener. Take 5-10% sweet potato starch and add it to the basin, then add the gluten power source of sweet potato starch and mix it evenly, mix it into a starch, double the 55 degrees warm water to adjust the paste, and then use 6-7 times of boiling water to thicken, stir until milky white, that is, the paste.

and noodles. The process of processing sweet potato vermicelli and dough is actually the process of gluing the starch together with the starch made from the starch. The method is divided into manual and mechanical and mechanical. Mix the paste with the rest of the starch to form a starch ball.

Extrusion. First, fill the water tank with water, light a coal fire and heat it until the water boils; Rub the spiral shaft of the vermicelli machine with a small amount of cooking oil and attach the sieve plate. Then start the vermicelli machine, pour the good starch dough from the hopper, close the powder valve for about 1 minute, let the dough fully mature, and then open the valve, so that the cooked dough is extruded from the vermicelli sieve plate under the thrust of the spiral shaft.

Heat dissipation and shearing. After the vermicelli is extruded from the sieve plate, the small blower or fan should be turned on, and the air outlet should be facing the sieve plate to reduce the heat of the vermicelli. 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 wire plate.

Cooling. There is free cooling and cold storage cooling.

6.Freezing, freeze at cryo-5 for 12 h.

7.Thaw. There is natural thawing and running water thawing, with the latter producing vermicelli with a more beautiful appearance.

8.Dry. There are two types: natural drying and drying drying.

The initial hanging on the shelf is mainly to control the water, do not move easily, and avoid too many broken strips. After 20 minutes, gently spread the vermicelli to fill the empty space of the noodle rod. When it is dry, gently rub the draw and the lower vermicelli knot to loosen them so that they are separated and scattered.

When it is dry, remove the flour rod and change the direction until the water content in the vermicelli is 14%.

Wrap. After drying, the vermicelli can be cut and packaged, and the finished product is **.