Method for making potato nutrient vermicelli without alum
A production method and potato starch technology, applied in the food field, can solve problems such as skin elasticity decline, premature aging in adulthood, digestive dysfunction and the like, and achieve the effect of improving edible value
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[0023] Implementation example:
[0024] 1. Ingredients: weigh 1450g potato starch, 600g eggs, 600g water, and set aside.
[0025] 2. Open the 600g egg, put it in a container, remove the yellow, weigh 400g from the prepared potato starch, mix it with the egg white, stir it evenly and form a paste, leave it at room temperature for about 1 hour to make the paste become Creamy.
[0026] 3. Weigh 250g from the prepared potato starch, put it in a pot, heat 600g of water to about 40°C, pour it into the pot, stir evenly to form a starch slurry, then put the pot into the boiling water pot and heat it continuously. Stir the slurry continuously until the slurry has solidified and set, stop stirring, and continue to cover and heat until it is fully ripened into flour, then take it out and set aside.
[0027] 4. Mix the two materials prepared above and the remaining 800g potato starch, and form a dough. The dough is mixed until it is smooth, soft and uniform.
[0028] 5. Then squeeze the mixed...
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