Why is potato flour transparent when boiled while Dongmen Sisters casserole potato flour is white

I don't understand food additives.

Netizens with knowledge of laws, regulations, and standards had better not mislead the questioner! Otherwise, it will be all of us who will suffer in the future. The processing and production of starch products such as vermicelli, vermicelli, and flour skin exceeds the use of alum.

potassium aluminum sulfate, ammonium aluminum sulfate), phosphate.

Additives such as pigments are in violation of the Food Safety Law.

Crimes! Alum vermicelli vermicelli skin is the inevitable trend of the vermicelli industry in the future, the next step vermicelli vermicelli production and processing plant to put aside the alum thinking, can not use phosphate, under the premise of legality, change the production process, compared with the use of QS certificate food additives to produce higher quality starch products! At the moment, there is only Tianxi.

The company's gluten source is the only compound food additive that can replace alum to make vermicelli, gluten source is approved by the Shandong Provincial Bureau of Quality and Technical Supervision, and the General Administration of Quality Supervision, Inspection and Quarantine issued the "National Industrial Product Production License" also known as QS certificate, which is safe and legal, does not exceed the standard, does not exceed the range, and has a good effect of increasing the strength and boiling resistance. The dosage of gluten source is calculated based on starch), usage: add this product to the dry mixture (10% of the total starch), add water to moisten, and add boiling water to rinse the starch.

Then stir the paste with other starches and mix well. Put it into the powder leaker, leak the vermicelli into the pot of boiling water, immediately after the vermicelli floats up, immediately take it into cold water to cool down for 20-30 minutes, cool it down and put it in the pergola or cold storage to mature for 5-8 hours, dry the surface moisture, and then package and sell.

Normal potato flour should be transparent, because the main ingredient of potatoes is starch, and the starch should be white when heated with water.

If it's not white, it's not made entirely of potatoes, it's also processed from rice flour or other materials!

First, it has been boiled for a long time, and secondly, the starch used may not be of very high quality. If not, let's look at the space.

Potato flourIf it doesn't become transparent, it's not unripe, it's translucent.

It is normal for potato flour to become translucent after cooking, and it is generally translucent when cooked. Potato flour is a famous Han snack. It originated in the court of the Ming Dynasty and was introduced to the people after the death of the Ming Dynasty.

Site Selection Requirements:

Potato flour is different from other restaurants, it not only attracts customers to the potato flour shop to consume, but Changshan fiber can be taken away. Therefore, the location of the potato flour shop has a great impact on the operation. Choosing a good location is a prerequisite for the birth and development of potato flour shops.

Compared with other factors in potato flour management, the selection of potato imitation powder tolerance position has the characteristics of stability and long-term.

Therefore, once the location of the potato flour shop is determined, it generally cannot be changed, otherwise a lot of resources will be wasted. It is best to choose a location with a large company or a large office nearby.

It is destined to have more office workers, so the proportion of potato flour packed and taken away is very high, which is where the profit of the potato flour shop lies.

Potato flour is transparent after cooking, but some are also translucent, and sometimes the middle part will be white, which is normal, but if the potato flour is soaked in advance before cooking, the potato flour will turn white after cooking.

How to make potato flour:

Potatoes with high starch content and within 30 days of harvest were selected as raw materials. By repeatedly rinsing, crushing, beating, fermenting, filtering, filtering starch, molding, making potato flour, adding water to the pot to ninety percent full, after boiling, the good noodles are loaded into the leaky strip machine with a hole diameter of 10 mm to test the leakage, when the diameter of the leaking 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, and the amount of water in the pot is always kept at a certain water level, controlled to the extent of micro opening.

After cooking, take out the potato flour and put it in the cold water sink, put it on a stick, put it in cold water for 10 minutes, take it out and dry it in a cool place.

How to eat potato flour?

Take out an appropriate amount of potato flour, put it in boiling water and boil, and when the color becomes transparent, you can add other seasonings to your taste.

You can add potato flour directly to the old soup or hot pot base, then add seasonings, and then add rape, potato balls, shredded bean skin, kelp shreds and other materials to increase the richness of the flavor of potato flour, and pour it into a bowl after the potato flour is cooked.

Summary. Related to the heat: If you want to produce vermicelli that is not transparent, you need to pay attention to the following points:

1.When producing vermicelli, the selection of starch raw materials should be pure and white, without impurities.

2.When mixing the dough, knead it from top to bottom around the dough to make the middle of the dough protrude, squeeze out the air in the dough, or use the evacuation machine to vacuum the mixed dough, so that the processed vermicelli has no bubbles and good transparency.

3.During the gelatinization process, the vermicelli is fully matured.

Why is potato flour not transparent in a potato flour shop.

Alum is added to the potato flour making process, so it will produce a white color. Generally, potato flour is white before it is cooked, and it is transparent when cooked.

I'm doing processing and wholesale vermicelli, don't have transparent, some of the ones I did today are transparent, I don't know what the reason is?

Alum is added to the potato flour, so it will produce white, and the white potato flour will appear white because of the uneven distribution caused by the excessive addition of alum during the production process.

You can control the amount of alum.

But I didn't add alum, and I won't let you add alum now. Thank you!

I ask for white, not transparent, thank you!

Does it have anything to do with the heat?

Related to the heat: If you want to produce vermicelli that is not transparent, you need to pay attention to the following points:1

When producing vermicelli, the selection of starch raw materials should be pure and white, without impurities. 2.When mixing the dough, knead it from top to bottom around the dough to make the middle of the dough protrude, squeeze out the air in the dough, or use the evacuation machine to vacuum the mixed dough, so that the processed vermicelli has no bubbles and good transparency.

3.During the gelatinization process, the vermicelli is fully matured.

Thank you for your careful answer!

<>1. Potato flour is transparent after cooking, but some are also translucent, and sometimes the middle place will be white, Qingyouqi This is normal, but if you soak the potato flour in advance before cooking, the potato flour will be white after cooking.

2. The method of making potato flour: choose potatoes with high starch content and within 30 days of harvest as raw materials. By repeatedly rinsing, crushing, pulping, fermenting, filtering, filtering the starch, and forming, it is made into potato flour.

The potato flour is boiled white, but it can be blocked because the color of the ingredients used is lighter, or there is no pigment added during the production process. The following is explained from two aspects: the list of ingredients and the steps to make it:

1.Ingredient list:

Potato starch: The main ingredient of potato flour is potato starch, which is lighter in color, so the boiled potato flour is also white.

Vegetables: In the process of making potato flour, Hengxu may add some vegetables, such as bean sprouts, kelp shreds, mushrooms, etc., and the color of these vegetables is also light, so the boiled potato flour will also appear white.

Meat: Some people may add some meat, such as pork, chicken, etc., in the process of making potato flour, and the color of these meats is also white, so the boiled potato flour may also be white.

2.Steps:

Soaking: In the process of making potato flour, it is necessary to mix potato starch and water in a certain proportion and soak it for a period of time. If it is soaked long enough, it may result in the potato flour still being white after cooking.

Stirring: In the process of making potato flour, you need to stir the late grip starch and water well to ensure that the potato flour is more uniform in color after cooking. If stirring is not sufficient, it may result in uneven color of cooked potato flour.

Cooking method: Different cooking methods may affect the color of potato flour. For example, boiling potato flour too cold after it has been cooked may cause the potato flour to become lighter in color.

In conclusion, the color of potato flour mainly depends on the ingredients used and some details in the preparation process. If you want to make potato flour look greater, try adding some colored ingredients like vegetables or meat, or pay attention to details such as stirring and soaking during cooking.

The reason is that potato flour contains a lot of starch. The starch undergoes a gelatinization reaction at high temperatures, making the potato flour transparent and viscous, making the potato flour appear white. Potato flour has a delicate, soft and glutinous taste, and is rich in nutrients, containing a lot of nutrients such as starch, protein, vitamins and minerals.

Potato flour can be used to make a variety of dishes such as cold potato flour, hot and sour potato flour, fried potato flour, etc., and can also be eaten as a staple food with other dusty dishes.