How are vermicelli made

In China, vermicelli can be found almost everywhere in the country. Due to different production locations, the thickness of vermicelli varies slightly from region to region. Vermicelli is mostly made from sweet potato flour. Many people want to know the production process of sweet potato vermicelli. You must choose good sweet potatoes before making vermicelli, otherwise it will affect the taste and quality of the vermicelli. The following article introduces the detailed production process of sweet potato vermicelli. Let’s take a look.

Vermicelli production method:

Raw material requirements for sweet potato vermicelli processing: The sweet potato starch used for vermicelli processing should be bright and white in color, free of mud, fine residue and other impurities, and free of mold and odor.

⒈Ingredients and thickening. Take 5-10% sweet potato starch and add it into a bowl, then add 0.3-0.6% Jinliyuan dry powder of sweet potato starch and mix evenly to make it into starch. Add 0.7 times 55-degree warm water to make a paste, then use 6-7 times boiling water to make the starch, stir until it becomes milky white, and this is the starch paste.

⒉ Knead the dough. The process of making sweet potato vermicelli and kneading the dough is actually the process of using the prepared starch to bind the starch together. The methods are divided into manual kneading and mechanical kneading. Mix the starch paste with the rest of the starch to form a starch dough.

⒊ Extrusion molding. First fill the water tank with water, light the coal fire and heat it until the water boils; wipe the spiral shaft of the vermicelli machine with a small amount of cooking oil and install the screen plate. Then start the vermicelli machine, pour the mixed starch dough from the hopper, close the powder outlet valve for about 1 minute to allow the dough to fully mature, then open the valve to allow the cooked dough to be squeezed out of the vermicelli screen plate under the thrust of the spiral shaft.

⒋Heat dissipation and shearing. After the vermicelli is squeezed out from the sieve plate, turn on a small blower or fan with the air outlet facing the sieve plate to cool the vermicelli. As the length of the vermicelli continues to increase, when it reaches a certain length, it should be quickly cut with scissors and placed on the wire connecting plate.

⒌Cooling. There are natural cooling and cold storage cooling.

6. Freeze, freeze at -5℃ for 12 hours.

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

8. Dry. There are two types of drying: natural drying and drying by oven.

When first hanging the vegetables on the rack, focus on controlling the water. Do not move them around easily to avoid excessive breakage. After 20 minutes, gently spread the vermicelli to fill the empty space on the vermicelli pole. When they are about 40% to 50% dry, gently rub the noodles and the vermicelli knots at the bottom to loosen them and separate them. When it is 70% to 80% dry, remove the vermicelli rod and change direction until the water content in the vermicelli reaches 14%.

⒏Packaging. The dried vermicelli can be cut and packaged and sold as finished products.