Paste mixing technology of mung bean vermicelli
Mung bean vermicelli is a common food. It contains rich nutrition and tastes smooth and soft. During processing, we need paste mixing technology to make its quality and taste stronger and better. Here are some techniques for mixing vermicelli:
1、 Mixing paste, also known as red yellow, is a very important technical key for processing vermicelli.
2、 Operation method:
1. Add about 100kg of warm water at 55 ℃ to every 100kg of starch, mix well and mix well.
2. Use about 180 kg of boiling water to rush into the mixed thin paste powder, and quickly stir it with a bamboo rod until the paste bubbles, making it a transparent and uniform powder paste, that is, yellow powder.
3. Prepare 400 ~ 500g alum for every 100kg of yellow powder, dissolve it in water, mix it with starch, and mix well. It is required that the paste shall be free from entrainment, caking, powder particles, hands-free and wire drawing, and the surface shall be grooved with fingers, and the two sides of the crack shall not be closed.
4. Newcomers can try it first. If the missing fans are not thick, thin and continuous, it meets the standard. If the next large piece is broken, it indicates that it is too thin and should be kneaded with powder. If the powder can't come down or is too slow and uneven in thickness, it indicates that it is too dry, it should be mixed with water to be uniform and soft, that is, it will become a powder for vermicelli.
The paste mixing technology of mung bean vermicelli is very important. The quality of the technology will determine the taste of the vermicelli. This kind of vermicelli uses mung bean as raw material, so its health and safety index is very high. Of course, soak it for a while before cooking to make it soft, so it is easier to cook.
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