Why is potato flour called potato flour?

Potato powder-potato vermicelli!

Processing technology of traditional potato vermicelli

1, product features:

Potato vermicelli is white, thin and nutritious. Suitable for cooking, frying and cold salad.

Process flow:

2. Selecting materials, taking powder → mixing ingredients → adding alum and kneading dough → leaking strips in boiling water → drying strips in cold water bath → bundling and packaging.

3, production points:

Selecting materials and powder:

Potatoes with high starch content within 30 days after harvest were selected as raw materials. Remove frozen, rotten, rotten blocks and impurities, repeatedly wash with water, crush, beat, filter and precipitate to extract starch.

4. The ingredients are stirred:

According to 100 kg of potato starch with water content below 35%, add 50 kg of water. First, put 5 kg of starch into the pot, then add warm water accounting for 70% of its weight to make it into slurry, then pour boiling water into the pot from the middle, and quickly stir it clockwise with a wooden stick or stirrer until it becomes a sticky ball.

5. Add alum, strong gluten and flour:

According to the ratio of 100 kg of starch to 0.2 kg of alum, the alum is ground into flour, put into a basin and kneaded, then the kneaded dough is poured in and stirred evenly, so that the water content of the kneaded dough is between 48% and 50%, and the dough temperature is kept at about 40℃.

6, boiling water leakage:

First, fill the pot with water until it is 90% full, and then boil it. Then put the mixed noodles into a vermicelli leakage machine with the aperture of 10 mm to try to leak. When the diameter of the leaked vermicelli reaches 0.6 ~ 0.8 mm, it is the fixed distance height. Then, leak into the boiling water pot and take it out while leaking. The water in the pot is always kept at the water level when the vermicelli is discharged for the first time, and the water in the pot is controlled at a slightly open level.

7, cold water bath drying:

Take out the vermicelli that leaked into the boiling water pot, put it in a cold water tank, put it on a stick, put it in water at 15℃ for 5 ~ 10 minutes, take it out and dry it in the shade at 3 ~ 10℃ for12 hours to enhance its toughness. Then put it in the sun to dry. When the water content reaches about 20%, it will converge into piles and take out the sticks to dry.

8. Binding and packaging:

When the water content is reduced to 16%, it can be bundled and sold.

[Edit this paragraph] Snacks make potato vermicelli

The popular potato flour on the market now is the raw noodles extruded by machines and boiled directly in boiling water. The taste is smooth and strong!

1. Weigh 30 kg (1.5 kg in the experiment) of potato flour, and pour it into a large basin or a dough mixer.

2. Heat 6 kg (3 Liang in the experiment) of warm water to about 35 degrees, pour it into a large pot filled with 4 kg (2 Liang in the experiment) of potato flour, and add 80 g of gluten (4 g in the experiment).

3. Pour 16 kg (8 ounces in the experiment) boiling water into the starch solution obtained in "2" and quickly stir it into a transparent paste.

4. Pour 170g (8.5g in the experiment) boiled water with 4 water into the transparent paste obtained in "3", stir until the paste turns white and shiny, then pour the stirred white and shiny paste into a big basin or blender filled with dry starch, and stir evenly. It can be wrapped and fermented for 20 minutes before being put into the machine for use.

Precautions:

1. If the stirred dough is not used in time, wrap it in a plastic bag to prevent it from cracking.

2. The white potato powder from the machine goes into boiling water, and when it floats, it can be fished out and put into cold water. The cooler the better.

3. Soak the bean powder in cold water for 30 minutes, not too long.

[Edit this paragraph] The taste of potato flour

Accurately speaking, this way of eating has no birthplace, but it should have originated in Henan at the earliest. As for the taste, it all depends on the soup. Most of them follow the taste of Sichuan-style mala Tang and Yunnan crossing the bridge rice noodles, but it is precisely because they cater to the pursuit of spicy food by most young people that they are fried!

According to my research, there are only a few flavors: braised beef and potato powder, spicy beef and potato powder, mushroom and chicken and potato powder, yipin seafood powder and hot and sour potato powder, Sichuan, but spicy fried is also a very good way to eat! Although potato vermicelli is delicious, it is not suitable for eating more and is not easy to digest!

But now the authentic potato flour includes spicy potato flour, fragrant potato flour, three fresh potato flour, fried, stewed, cold and so on.

[Edit this paragraph] Preparation of potato powder raw materials

Soup 1:

30 kg of water, 4 kg of beef bone, pig bone 1 kg, chicken skeleton 1 kg, 8green onions, 5g of codonopsis pilosula 15g, 5g of ginseng, 8 g of fragrant leaves, 60g of white pepper, 5g of Senecio scandens, 3g of pepper, 40g of Alpinia officinarum.

Soup 2: Authentic potato flour

Appropriate amount of chicken (skeleton), star anise 10g, licorice 4g, pepper 5g, Senecio scandens 5g, galangal 10g, cinnamon 5g, galangal 4g, aucklandia 5g, clove 0.5g, red fruit 2g, Amomum villosum 1g, Bibo 5g and Flos Magnoliae/kloc.

As for side dishes, you can choose the following:

Jujube, Lycium barbarum, shrimp, fish balls, crab legs, spiced meatballs, sausages, ham slices, chicken slices, beef slices, sausage, coriander, rape, lettuce, radish, cucumber, white gourd and leek slices, carrots, shredded Sichuan cuisine, shredded leeks, shredded pork, fungus, tremella, day lily, mushrooms, bamboo shoots, wild vegetables and laver.

For more detailed recipes and practices, please consult Chongqing Hua Fei Food Technology Extension Service Co., Ltd.

[Edit this paragraph] Nutrition of potato flour

1. Potato powder is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium;

2. The flavor of potato flour is very good, and it can absorb all kinds of delicious soup. The vermicelli itself is soft and smooth, which is more refreshing and pleasant, but because it contains a lot of aluminum, it is not suitable for eating too much at one time.