How to start a sweet potato vermicelli processing workshop

Summary. 1. First prepare a clean and waterless container, and then pour 100g of sweet potato starch into the container.

Sweet potato starch, alkaline flour, water. The following is an introduction to the practice of sweet potato vermicelli for reference, first prepare the ingredients: appropriate amount of sweet potato starch, appropriate amount of water, and appropriate amount of alkaline noodles. 1. First prepare a clean and waterless container, and then pour 100g of sweet potato starch into the container.

3. After stirring well, pour it into the pot, then turn on low heat, and stir constantly while heating.

4. As the temperature in the pot increases, the starch liquid in the pot will slowly solidify and thicken.

5. Stir constantly to form a dough with the starch liquid.

7. Pour 500g of sweet potato starch into the basin several times.

8. Every time you pour in sweet potato starch, add a little water, and then knead it into a dough.

9. Add all the sweet potato starch and knead it into a smooth dough.

10. Divide the dough into small balls and put them in the dumpling machine.

11. Bring water to a boil, then press the vermicelli into the pot.

12. After all the vermicelli is pressed, cook the vermicelli.

13. Finally, take out the boiled vermicelli and pass it in cold water several times, so that the sweet potato vermicelli is ready.

Here's how to make sweet potato vermicelli.

1. Process flow.

Raw material processing, crushing, filtration, drying, beating, filament, drainage, cooling, drying, finished products.

2. Production method.

1) Select potatoes. Choose sweet potatoes with smooth surface, no pests and diseases, no green heads, and moderate size, and go small and leave large.

2) Clearing. Put the selected sweet potatoes in a basket and put them in the water. Wash away dirt and impurities. Peel off the ends and the surface of the roots.

3) Crushing. The selected sweet potatoes should be chopped with a grinder in time and then ground into a slurry. Water should be added while grinding, and the finer the grinding, the better, so that the starch particles in the cells can be ground out as much as possible to improve the powder yield.

4) Filtration. The aim is to achieve the separation of slag and starch. Generally, 2-5 feet of hanging slurry cloth is used as a filter bag for filtration, and a total of two filtration times.

The first time the slurry is thinner, and the second time is thicker. The filtrate is then sent to a sedimentation tank (the residue can be used as feed). After two days of standing in the pool, the supernatant in the pool is released.

Add 1 3 of the original amount of water to stir, then filter again. This time the filtrate enters a small pool and is allowed to settle on a stand.

5) Exposure to starch. When the water in the pool is no longer turbid, that is, after all the water is clear, drain the supernatant. Remove the oil powder on the surface of the starch sediment layer, take out the lower layer of starch and hang it into a powder (i.e., flour ball), and move it to the drying field for exposure.

When half of the water in the powder has evaporated, the powder is cut into several parts and exposed to the sun. The drying field is located in a leeward and sunny place to prevent dust pollution.

6) Beat the paste. This process is the key to determining the quality of the fans. Add 25 grams of alum per 500 grams of starch, stir kilograms of cold water, and then put it in a large pot to boil, and stir constantly, and the maturity reaches 8-9 percent (forming gelatinized starch).

Beat the batter, which can be mixed into a moderate soft dough on other starches.

7) Drain and cool. Prepare two pots (model 8), two cold water tanks and a medium-sized 48-hole colander before draining. Due to the thicker size of sweet potato vermicelli, the eyelets of the colander are slightly larger than those of other vermicelli.

When leaking filaments, the paste should be fully stirred evenly, and warm water should be added while stirring, and the water temperature should be about 50 °C. Grab a ball of powder paste by hand, let it extend and hang down naturally, if it does not break, it means that the thickness is moderate, and you can start to leak. Prepare a pot of boiling water, constantly add it to the leaky pot, when the water in the leaky pot is nearly boiling (97-98 °C), drain the filament, let the dough flow down through the hole of the colander, gradually extend and become fine, and become vermicelli (it is best to use a vermicelli machine if possible).

After the vermicelli sink to the bottom of the pot and gelatinize, when it comes to the surface again, it is immediately fished out, put into a cold water tank to cool down, arranged into bundles by hand, worn to a wooden frame, and then cooled by another cold water tank, and constantly swing until the vermicelli is loose into strips, and then placed indoors, and after cooling, take out the outdoor drying silk.

8) Drying silk. Take the fans to the leeward and sunny venue and hang them in the sun. After drying, it can be sorted and packaged into a finished product.

3. Quality requirements for finished products.

The vermicelli has uniform thickness, consistent color, dry and transparent, good tenacity, and is not easy to break.