Installation of potato vermicelli processing equipment in rural areas

Potato vermicelli can be divided into dry vermicelli and fresh vermicelli, here are the processing steps of fresh vermicelli:

Recipe: 80 kg of potato starch, 20 kg of tapioca starch, gluten source to kg, 35 kg of warm water at 55 degrees Celsius, 10 kg of boiling water.

The specific process is as follows:

1. Mix 80 kg of potato starch and 20 kg of tapioca starch evenly.

2. Mix the gluten source with 10 catties of starch, add 7 catties of warm water of 55 degrees Celsius to moisten, then add 10 catties of boiling water to thicken and stir into paste.

3. Stir the paste and the rest of the starch evenly, add the remaining 55 degrees Celsius, warm water and form a dough, and ferment for 20 minutes.

4. Cool down the dough to 25 degrees Celsius, put it in the flour extruder, leak the vermicelli into the pot of boiling water, and immediately put it into cold water to cool down for 25 minutes after the vermicelli floats up.

5. Put the vermicelli in a pergola at 3 to 10 degrees Celsius for 8 to 12 hours, and then pack and sell.

1. Material selection and powdering: potatoes are repeatedly rinsed with water, crushed, pulped, fermented, filtered, filtered starch, and formed.

2. Ingredients thickening: first take 5 kg of starch and put it into the basin, then add 70% of its weight of warm water to make a thin slurry, and then pour boiling water into the basin from the middle, and quickly stir it in the direction of the time with a wooden stick or a thickener until it is stirred into a very sticky dough.

3. Add alum and noodles: grind the alum into noodles and put them into the late drying and basin, and then dig a hole to pour in the beaten gourd, stir evenly, so that the water content of the noodles is between 48 and 50 percent, and the surface temperature is kept at about 40 degrees Celsius, so that the remaining starch is fermented and decomposed of loose oak.

4. Boiling water leakage: first add water to the pot to ninety percent full, boil, and then load the good noodles into the leakage machine with a hole diameter of 10 mm to test the leakage, when the diameter of the leaked vermicelli reaches the millimeter, it is the fixed distance height, and then leak into the boiling water pot, and fish out while leaking.

5. Cold bath drying strips: Gently remove the vermicelli that leaked into the pot of boiling water and put them into the cold water residue and put them on the stick. Then the rack is dried in the sun, and when the moisture content reaches about 20 percent, it converges into a pile, and the stick is removed to make it dry.

6. Bundle packing: When the water content drops to 16 percent, it can be sold by bundling and packaging.

1: Process potatoes into starch.

2: Beat a small amount of starch into a thickener, add a large amount of starch and form a dough3: Put the mixed dough into the eye-lined ticket and let it leak into boiling water to cook4: Dry or air dry the boiled vermicelli.

5: Pack well and enter the market.

The equipment for processing potatoes into vermicelli requires two production lines. A strip of starch.