How are vermicelli formed? How do you make handmade vermicelli?

Handmade. Method steps for vermicelli:

Main ingredient preparation: potato starch.

Prepare 100 grams of pure potato starch first, add 3 grams of salt to it, dilute it with 100 grams of water and make a slurry.

Now let's beat the cooked starch, pour 200 grams of water into the pot and boil over high heat, and then pour the mixed batter into the pot little by little, stir while pouring, boil into this transparent paste, and the cooked starch will be beaten.

In a large bowl, add 500g of potato starch and beat 2 egg whites.

Adding egg white can make the noodles continuous, easy to form, and smooth.

Then pour the cooked starch while it is hot, knead it well, there will be a little hot hand when you just knead it, and it is easy to pour dry powder outside, don't be in a hurry to try to knead, this will take more to knead the dry powder into it.

If the sticky dough is too soft, add a small amount of dry starch several times until it is kneaded into a smooth dough that is moderately soft and firm.

Then divide the dough into multiple small dough pieces, then arrange each dough, roll it into long strips, and brush the surface with some corn oil.

Prevents dry-cracking. Boil a pot of boiling water, wait for the water to boil, put the dust orange dough into the noodle mold, squeeze it into the pot of boiling water, and the noodles will float up after cooking, and then take it out and eat it with cold water, which can be used to fry and eat, stew and eat, and make hot and sour potato flour.

If you don't have a noodle mold, you can also mix the dough harder, roll it out into a dough cake and cut it into wide strips with a knife, and cook it to make wide noodles, and you can also make flour rats that are also very delicious.

If you can't finish eating at once, you can control the drain of water.

Divide it into small portions and put it in a plastic bag, put it in the refrigerator and keep it cold, and when you want to eat it, take it out and cook it.

The potato vermicelli made in this way, whether it is boiled or fried, is particularly strong, smooth and chewy, and there is no added value, and the method is simple, so try it if you like it.

Processing of potato vermicelli:

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

Process flow: material selection, powder extraction, ingredient thickening, alum and noodles, boiling water leakage, cold bath drying strip, bundling and packaging.

Key points of production: selection of materials and flour: choose potatoes with high starch content and within 30 days after harvesting as raw materials. Remove freezing, rotten, rotten lumps and impurities, rinse with water repeatedly, crush, beat, filter, precipitate and extract starch.

Ingredients: 100 kg of potato starch with a water content of less than 35, add 50 kg of water. First take 5 kg of starch and put it into the basin, then add its weight of 70 warm water to make a thin slurry, and then pour boiling water into the basin from the middle, and quickly stir it with a wooden stick or a thickener in the direction of the time, until it is stirred into a very viscous dough.

Add alum and noodles: according to the ratio of 100 kg of starch and 0 2 kg of alum, grind the alum into the dough and put it into the basin, and then pour the beaten gourd into it, stir evenly, so that the water content of the mixed dough is between 48 and 50, and the temperature of the dough is kept at about 40.

Boiling water drain: first add water to the pot to ninety full, boil, and then load the good noodles into the leak machine with a hole diameter of 10 mm to test the leak, when the diameter of the leaked vermicelli reaches 0 6 0 8 mm, it is the fixed distance height, and then leak into the boiling water pot, and fish out while leaking, the water volume in the pot is always kept at the water level when the first strip is produced, and the pot water is controlled at the degree of slight opening.

Cold bath drying strips: Gently take out the vermicelli that leaked into the pot of boiling water and put it into the cold water residue, put it on the stick, and then put it into 15 water baths for 5 10 minutes, and take it out and dry it in the shade in the 3 10 room for 1 2 hours to enhance its toughness. Then the rack is dried in the sun, and when the moisture content reaches about 20, it converges into a pile, and the stick is removed to dry.

Bundle packing: When the moisture content drops to 16, it can be packaged in bundles and can be sold.

First, manual processing.

1.Paste: Take moistened starch with a water content of about 45 to 50%, slowly add cold water about twice the amount of flour, and stir constantly with a wooden stick.

At the same time, add 3 thousandths of alum to the moistened starch. Alum can increase the toughness and elasticity of vermicelli, and also has antiseptic and hydrophobic effects, making the product less susceptible to moisture absorption.

2.Molding. Use a powder spoon to take a little powder paste and place it in a rotating disc, which is a shallow disc made of copper or tin, about 20 cm in diameter and slightly convex at the bottom.

After adding the paste, float the pot on the boiling water in the pot and turn the pot by hand so that the paste is evenly spread from the center of the bottom of the pot to all sides under the action of centrifugal force. At the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating pan. When there are no white spots in the center, take them out of the side plate, put them in clean water, cool them for a while, and then take out the formed vermicelli and put them in clean water to cool.

3.Stand to dry. Soak the vermicelli in an acidic slurry for starch for 3 to 5 minutes to remove part of the pigment and surface stickiness and increase the shine.

If possible, it can also be smoked with sulfur, so that the effect of mildew, bleaching and mothproofing will be better. After the vermicelli is soaked in pulp or sulfur fumigation, spread it on the bamboo curtain with clean straw to dry, and turn the noodles over once so that both sides are evenly dried.

Mechanized machining.

1.Required equipment: vermicelli machine (including pulp mixer, host, cutting machine) process: raw material selection - slurry mixing - feeding - fast steaming - slow steaming - cooling - vermicelli separation - vermicelli cutting - vermicelli forming - packaging.

2.Production method: material selection:

High-quality starches such as potato starch, sweet potato starch, etc., can be used to make vermicelli. The selected high-quality starch is weighed, mixed with water in proportion, and stirred into a pulp in a pulp mixer. When processing dry starch, pay attention to fully moistening the starch, and the rotation speed should not be too high.

Generally, it is controlled at 1000 rpm, which is the best time.

4.Fast steaming and slow steaming: The slurry enters the high-temperature and fast-steaming section in the steamer under the operation of the conveyor belt, and enters the slow-steaming section after rapid shaping.

7.Drying. It can be dried naturally or tumble dried. Sun-dried taste is generally not as good as natural drying, but it is more hygienic.

The cost of making vermicelli with red signature is low, and the economic benefits are high, usually 100 kg of fresh sweet potatoes can produce 20 kg of starch, and 13 to 14 kg of vermicelli. Its economic benefits can be increased by about 3 times. Processed sludge. It is also a good feed for pigs.

Method 1Choose a good block: the sweet potato with dry potato, a large area, and sandy soil on sunny slopes has a high flour yield.

2.Preparation of slurry: grind the washed potato pieces into slurry, then add water to the slurry while stirring and filtering, after precipitation for 12 hours, pour out the upper slurry water, then add water (100 kg of sweet potatoes add about 100 kg of water), stir fully, and filter twice with a fine sieve, remove the water after precipitation, and then put it into a cloth bag to drip dry the water, take out the wet starch and cut it into small pieces to dry.

3.Dough: Mix the dry starch into a paste with hot water, then stir while rinsing with boiling water.

After about 18 minutes, the powder paste is transparent and uniform, and it is easy to be silked. The alum is first added in the powder, and then mixed with wet starch to form a lumpy, non-sticky, drawable, uniform and delicate soft dough.

4.Leakage: Put the adjusted dough into a colander (the diameter of the leaky eye is 1 mm, about 40 cm away from the water surface of the kettle), and then pat the dough evenly to make it into strips from the colander into the water pot, and it will become vermicelli when it encounters heat solidification.

The water is boiled but not boiling (the water temperature is kept at around 97) to ensure that the vermicelli is not easy to break.

5.Cooling: Use a clean bamboo pole to pick up the floating vermicelli in the pot, put it in cold water to cool, wrap the cooled vermicelli into a bundle with a bamboo pole, soak it in sour pulp for 3 4 minutes, remove it and cool it thoroughly, and then rinse it with water to prevent the vermicelli from sticking to each other.

6.Drying: The vermicelli soaked in water can be hung on the bamboo pole and dried evenly, and the finished product can be packaged for sale.

Sweet potato automatic feeding and potato washing machine. Sweet potato refiner. Powder off-machine, multi-layer overconsideration, spiral backlog separation, sweet potato residue basically does not contain water, and the starch extraction rate is high.

Mainly with sweet potatoes (sweet potatoes).Potato (potato)Pueraria. Legume. Starch can be processed from corn and the like.

Hello dear, there are many kinds. The common ones are: sweet potatoes, potatoes, rice flour, taro, mainly made of plants with starch content, and the famous "Longkou vermicelli" is made of mung beans.

For example: processing of potato vermicelli: product features:

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

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

The production of vermicelli is roughly divided into two kinds: one is a machine, the other is artificial, the principle of the machine: it is made by using the principle of high-strength friction self-cooking of the machine, and the machine needs a fan to cool the vermicelli to prevent the vermicelli from sticking, and the second is that the manual can be divided into two kinds, one is the natural wet starch, the manual tool is relatively simple, it is a wooden tool like a gourd scoop in the middle of a small hole with a diameter of about about, using the hole, the wet starch naturally falls into the boiling pot, After the pot side station is specially in the pot to cook the vermicelli, dry it with natural air, and the natural wind is cool, and the other is to press it by hand, and the hand pressure is the same as the natural starch fishing method, that is, there is a person in the pot who uses his hand to beat the method to hit the starch so that the vermicelli is the strongest, the entrance is smooth, and the starch is the top grade and the machine lacks tenacity in the cooking process It is easy to paste and break, and the hand pressure is very strong, and all the products sold on the market are made by machines, and it is estimated that you can't buy them by hand. Manual time-consuming and laborious, manual ** than the machine to make more than a pound, now the traditional practice is only in a small number of rural families in the approach to the Spring Festival have to make.

Rice is ground into a pulp with water in a certain proportion (generally one catty of rice can make about 1 and a half catties), and it is steamed in a very shallow container (the height is about the same as the thickness of the vermicelli), and it becomes a large piece of vermicelli, and then cut it into thin strips with a knife.

It depends on which kind of vermicelli you are talking about, there are many kinds of vermicelli, such as; Yam flour, mung bean flour, broad bean flour, potato flour, and artificial vermicelli, the general process is to roll the fruit into powder, and then add some accessories and water to stir, and then processed by the machine or manual processing into wet vermicelli, and then dried or dried to be successful!

Pure sweet potato vermicelli The base for making finished products.

The production of vermicelli is roughly divided into two kinds: one is a machine, the other is artificial, the principle of the machine: it is made by using the principle of high-strength friction self-cooking of the machine, and the machine needs a fan to cool the vermicelli to prevent the vermicelli from sticking, and the second is that the manual can be divided into two kinds, one is the natural wet starch, the manual tool is relatively simple, it is a wooden tool like a gourd scoop in the middle of a small hole with a diameter of about about, using the hole, the wet starch naturally falls into the boiling pot, After the pot side station is specially in the pot to cook the vermicelli, dry it with natural air, and the natural wind is cool, and the other is to press it by hand, and the hand pressure is the same as the natural starch fishing method, that is, there is a person in the pot who uses his hand to beat the method to hit the starch so that the vermicelli is the strongest, the entrance is smooth, and the starch is the top grade and the machine lacks tenacity in the cooking process It is easy to paste and break, and the hand pressure is very strong, and all the products sold on the market are made by machines, and it is estimated that you can't buy them by hand. Manual time-consuming and laborious, manual ** than the machine to make more than a pound, now the traditional practice is only in a small number of rural families in the approach to the Spring Festival have to make.

Pure sweet potato vermicelli The base for making finished products.