How are fans made?

Question 1: How to make vermicelli? Generally, a small amount of starch is gelatinized first, then the gelatinized starch is mixed with hot and humid water and cold water to make flowing vermicelli dough, then the starch is extruded into silk or noodles, cooled, dehydrated and freeze-dried to make dry vermicelli.

The production method can make starch-free gelatinized vermicelli. The method is very simple, that is, add 2-5 parts by weight of α -starch to 100 part by weight of starch, add it with water and warm water, and stir at the same time until the starch is creamy.

Example 87.5 kg of sweet potato starch, 87.5 kg of potato starch and 6 kg of alpha starch were mixed. Mix with 100 water at 60℃, and treat with mixer for 20 minutes to obtain creamy starch. Then the starch raw materials were pressed into vermicelli with 9 mm porous extrusion equipment, and the vermicelli came out needed to pass through a hot water tank at 100℃ for 30 seconds to obtain gelatinized vermicelli. Cool with cold water, and finally freeze dry to obtain that finished product. The vermicelli obtained in this way has a uniform and energetic appearance.

Question 2: How are vermicelli made? Which brand is better? Vermicelli, vermicelli, vermicelli, vermicelli and rice noodles are the traditional popular dried dishes that China people like. They are characterized by long shelf life and are suitable for all ages. In rural weddings and funerals, vermicelli and vermicelli are indispensable dishes, which are bought and eaten by every family on holidays. The raw materials of vermicelli and vermicelli are potatoes, sweet potatoes, peas, mung beans and broad beans. And their raw materials are very common and rich. Silver silk tastes good, including pure pea powder, pure sweet potato noodles, potato noodles and so on.

Question 3: How is the sweet potato vermicelli processed? 1. Brief discussion:

Sweet potato is a widely planted crop in China with high yield and strong adaptability. It is cultivated all over China. Sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, which has high nutritional and health care value. In recent years, sweet potato deep processing projects have attracted more and more attention from all walks of life. Deep processing of sweet potato has become a model for developing green health food. Deep processing of sweet potato has low investment, low risk and high profit, which can be extended to business opportunities in the industrial chain.

Deep processing technology of sweet potato Let's take three-powder processing as an example:

1, starch part:

Stone removal, cleaning, feeding, crushing, separation, sand removal, fine screening, concentration, dehydration, drying and screening.

2. Mechanical vermicelli part:

Stone removal-cleaning-feeding-crushing-separation-sand removal-refining and screening-sedimentation and powder removal-stirring-blanking-molding-curing-freezing-loose powder drying (wet starch can be directly processed into vermicelli, and dry starch is also easy to destroy the viscosity of starch).

3. Prevent handmade vermicelli:

Core removal-cleaning-feeding-crushing-separation-sand removal-fine screening-concentration-dehydration-drying-screening-thickening-dough mixing-secondary kneading-hammer powder in the pot-curing-cooling-hanging powder on the plate-freezing-loose powder drying (firstly, it is best to dry starch for processing, especially high-starch sweet potatoes are difficult to peel after drying, and drying is the main method.

Remarks: 1, the above equipment is equipped according to the production process steps of Ruyang Machinery Factory:

2. Three powders generally refer to starch, vermicelli and vermicelli:

At present, the domestic sweet potato starch and vermicelli market is not empty, but there are various flour products on the market. However, few consumers in the market buy pure sweet potato vermicelli and vermicelli, and even the younger generation simply don't know if they are eating sweet potato flour. Most of the flowing vermicelli and vermicelli in the domestic market are mixed with sweet potato, cassava, corn, wheat and other raw materials, and the processed products are only poor in taste, worse in quality, poor in strength and high in viscosity.

At home, some people around us often say that there is a village or a town in our hometown that is famous for making fans. Of course, we believed in the vermicelli here at first, because time and memory made us habitually think that the vermicelli in the village was good, but because the interests drove one family to cheat, every family followed. When the consumers ate more and more wrong, this so-called famous village encountered a bottleneck in production and sales. There may be two possibilities: 1, a large number of surviving workshops may go to the market, and I will provide vermicelli at whatever price the wholesaler wants, with small profits but quick turnover and slow development. Those businesses that fail to do business may reopen after seeing business opportunities and learn successful models. In the future, this place may become a base for making vermicelli products, but the vermicelli produced by this base will be sold to other cities, and people nearby will know that vermicelli here is not edible. Some producers may move out of this village and continue production in another place, but whether to produce pure finished products depends on the sales direction of the producers. There are many such villages or towns in China. At first, they were famous for the taste and quality of finished products, and later they were famous for counterfeiting.

Second, consumer psychology:

Traditional vermicelli, vermicelli, vermicelli and other vermicelli products are made in various specifications, with different styles of thickness and width. There is a traditional habit of eating vermicelli products all over China. However, due to different living habits and cooking methods, the specifications of the thickness and width of vermicelli products vary from place to place, including the appearance and color of vermicelli. Jiangnan people generally eat soup, hot pot and stew, and the vermicelli is mainly finished vermicelli with diameters of 1.3, 1.5, 2.0 and 2.5mm, and the wide vermicelli is generally 08*04, 08*06, 08* 10, 08. Generally, people in Jiangbei are mainly fried, stewed, hot pot, cold salad and pastry stuffing, and vermicelli and vermicelli are mostly finished vermicelli with diameters of 055, 06, 07, 1.0, 1.2, 1.5 and1.8 mm. People in Northeast and Northwest China generally like thick and light powdery products, but it is generally accepted in Northeast China to be made of raw materials such as sweet potatoes and potatoes. & gt

Question 4: How is pure sweet potato vermicelli made? Raw materials for coating vermicelli: refined sweet potato starch and water.

1. Sizing: add water until 120% starch granules fully absorb water and expand twice, and adopt high-speed homogenization treatment in a closed pipeline to make the starch blend and interweave in a short time and activate it into granules of starch in fresh sweet potatoes to ensure the overall reduction of flavor.

2. Coating, gelatinization, and cloth removal: the starch slurry is continuously spread on the steaming belt, and 8 kilograms of saturated wet steaming is used for multidimensional tunnel curing, so that the gelatinization degree of vermicelli reaches the limit and the taste of fresh vermicelli is freely released.

3. Pre-drying and aging: Cyclotron drying makes starch molecules rearrange freely, and the aging process is completed in a short time, which restores the unique taste of fresh potato vermicelli (shortened by 10 times compared with the traditional extrusion process).

4. Cutting, molding and drying: automatic cutting, molding, sealing and drying, which upgrades the pollution in the traditional drying process of dried noodles.

However, the manufacturing process is very complicated. Different manufacturers have different methods, and some of them are all manual. For example, I often buy it to cook hot pot.

Question 5: How to make vermicelli and how to make ingredients? Alum is not allowed to be added in countries where vermicelli is processed. Give you a technological formula of alum-free fresh potato vermicelli: 80 kg potato starch, 20 kg cassava starch, 0.6-0.8 kg gluten source and 45-50 kg water. Technology: Mix gluten source with all starch evenly, then thicken 5- 10 kg starch with boiling water 15 kg starch, mix the cooked hot paste with other starches evenly, add 30 kg warm water to form dough, and ferment 15-20 minutes. Cooling to 25 degrees, putting into a powder leakage machine, leaking the vermicelli into a boiling water pot for cooking, immediately taking out the vermicelli with cold water after floating, cooling for 20-30 minutes, taking out, curing in a shed for 8- 12 hours, and packaging for fresh sale or drying and packaging for sale.

Question 6: Are vermicelli made of starch? It is made of starch, mainly sweet potato starch. You made a mistake. In the process of making vermicelli, starch should be gelatinized before making. Of course, there is moisture in it. The moisture content of pure starch should be less than 2.5. Some flour will be added in the process of making vermicelli, but the pure starch used in Chinese vermicelli is more expensive, mainly for color and brightness.

Question 7: How to make alum-free vermicelli? I hope that netizens who don't understand the laws, regulations and standards of food additives had better not mislead the questioner! Otherwise, all of us will suffer in the future. Processing and producing starch products such as vermicelli and vermicelli, and using additives such as alum (potassium aluminum sulfate and ammonium aluminum sulfate), phosphate and pigment beyond the scope are all criminal acts that violate the food safety law! Alum-free fans are the inevitable trend of the fan industry in the future. Next, the vermicelli production and processing factory should abandon alum thinking and not use phosphate. Under the legal premise, it will change the production process and use QS certified food additives to produce higher quality products! At present, only Jinliyuan produced by Tianxi Company is the only compound food additive that can replace alum to make vermicelli. Jinliyuan has been approved by Shandong Provincial Bureau of Quality and Technical Supervision, and the national industrial product production license issued by the General Administration of Quality Supervision, Inspection and Quarantine, also known as QS certificate, is safe and legal, does not exceed the standard, does not exceed the scope, and has a good effect of strong gluten and boiling resistance.

Question 8: What is the present vermicelli made of? Grind the sweet potato into powder and cook it into pulp. After condensation, the condensed part is picked up, dried and finally cut into strips.