Vermicelli and its production process
A production method and powder-opening technology, which are applied in the field of vermicelli powder, vermicelli and their production, can solve the problems of outstanding odor of finished products, easy oxidation and absorption of vermicelli, and prominent odor of vermicelli, and achieve short aging time, low production cost and non-toxicity side effects
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[0045] Examples of alum-free vermicelli opening powder are shown in Table 1:
[0046] Table 1:
[0047] See chart 2 for examples of non-alum vermicelli
[0048] Table 2:
[0049] The production method of the alum-free vermicelli in the above embodiments is to add the sweet potato starch, potato starch, corn starch, alum-free vermicelli opener and appropriate amount of tap water into a mixer for 15 minutes; then add the mixture to the milling machine. Inside the machine, the milling temperature is controlled to 95°C (it can also be 90°C or 100°C, etc.), and the diameter of the sieve plate is φ=0.5mm, (the vermicelli must not have flour); the cutting length is 42-45cm. Naturally age for 17 hours; soak in the soaking tank for 20-30 minutes (when 80% of the powder section can be separated by hand kneading); put the soaked powder section into the loosening machine and use the one-time loosening method to loosen the silk; Wash the noodles in the washing machine (washing time is 2 to 3...
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