Ordinary fans' production
1. Process selection of raw materials → starch processing → smashing and noodles → leaking powder into silk → cooling and drying silk finished products.
2. Operational points (1) Selection of raw materials Select pest-free, mold-free potatoes, and wash off sediment and dirt from the epidermis.
(2) Starch processing The washed potatoes are crushed and filtered, and an appropriate amount of yoghurt is added and agitated to precipitate (acid water is stored separately from floating water deposited for the first time). The amount of acid slurry depends on the temperature. If the temperature is around 10°C, the pH should be adjusted to 5.6-6.0; if the temperature is above 20°C, the pH should be adjusted to 6.0-6.5. The precipitated fine powder quickly removes the floating water, removes the upper layer of black powder, and then adds a fresh water. Stir with a wooden rod. Precipitate, drain, and remove the powder from the sling to increase the viscosity and make the starch white. After the sling, the water can be poured into a sheet. Smoke in closed containers with sulphur.
(3) Snoring and noodles In the basin, 2 times the quality of starch plus 50°C warm water, add water to stir into a thin powder paste, then quickly pour the boiling water into a fine flour paste, clockwise with a wooden stick quickly Stir until the powder is clear and ready to serve as a meal. Mix powder meal with wet starch. The proportion of flour meal is 5% in winter and 4% in spring, summer and autumn, and the pasta temperature is about 30°C. When the weather is cold, the bowl is put in warm water at about 40°C. . The surface moisture content of the blend is 48% to 50%, and the total amount of starch is 0.3% to 0.6% of total starch in front of it.
(4) Leaking Powder Molding Put the powder noodles into the powder scoop, and then tap the side of the powder to add powder. After the powder line is evenly drained, turn it on to the pan again. The distance between the powder scoop and the surface of the pot is 45cm to 55cm. At the same time, add water to keep the water slightly open.
(5) The water in the cooling and drying pot must be kept flush with the powder so that the boiled fans can be immersed in cold water. Cooling water should be changed frequently. Fish powder should be light and hanging powder should be uniform. Remove the fans and dry them on the whitefly. After the fans dry, they can be bundled and sold. Production of fine white fans
1. The main equipment is potato washing machine, refiner, refiner separator, sand remover, filter, machine for making mash, dough mixer and fan machine.
2. Process fresh potato → potato → refining → decolorization treatment → fan molding → cooling → drying → packaging → finished product.
3. Operational points (1) The selection of a potato with high starch content and no decay was used. Generally every 5kg ~ 6kg fresh potatoes, can be processed 1kg fine white starch or fans.
(2) Washing the potatoes The fresh potatoes are directly poured into the rinsing tank of the washing machine, and the water supply to the machine is started. The machine is stirred and rinsed, conveyed, and automatically introduced into the refiner separation machine.
(3) Refiner separation The fresh potato was crushed with a high-speed rotating halogen roller and then washed and filtered to fully elute the starch in the potato.
(4) Purifying and decolorizing treatment Add edible decolorizing agent No. 1 to the starch milk, stir the sand through the sand machine, add the decolorizing agent No. 1, add water, filter once with a 1000-mesh filter, and precipitate, remove water, and dust; Add water and stir well. Filter with a 140-mesh screen. Pellet after precipitation.
(5) Fan molding Take a proper amount of water and starch into the noodles machine, and mix with anti-boil agent. Then the good batter is poured into the moving fan machine to shape the fan.
(6) cool and cool. Spread the formed powder line in a cool place and avoid direct sunlight and wind. Stand for 5h ~ 8h, you can open the shelves to dry. When it is air-dried to a moisture content of 16%, the powder can be collected and the finished product is packaged. Wang Changying, from: "Processing of Agricultural Products" 2007.01
1. Process selection of raw materials → starch processing → smashing and noodles → leaking powder into silk → cooling and drying silk finished products.
2. Operational points (1) Selection of raw materials Select pest-free, mold-free potatoes, and wash off sediment and dirt from the epidermis.
(2) Starch processing The washed potatoes are crushed and filtered, and an appropriate amount of yoghurt is added and agitated to precipitate (acid water is stored separately from floating water deposited for the first time). The amount of acid slurry depends on the temperature. If the temperature is around 10°C, the pH should be adjusted to 5.6-6.0; if the temperature is above 20°C, the pH should be adjusted to 6.0-6.5. The precipitated fine powder quickly removes the floating water, removes the upper layer of black powder, and then adds a fresh water. Stir with a wooden rod. Precipitate, drain, and remove the powder from the sling to increase the viscosity and make the starch white. After the sling, the water can be poured into a sheet. Smoke in closed containers with sulphur.
(3) Snoring and noodles In the basin, 2 times the quality of starch plus 50°C warm water, add water to stir into a thin powder paste, then quickly pour the boiling water into a fine flour paste, clockwise with a wooden stick quickly Stir until the powder is clear and ready to serve as a meal. Mix powder meal with wet starch. The proportion of flour meal is 5% in winter and 4% in spring, summer and autumn, and the pasta temperature is about 30°C. When the weather is cold, the bowl is put in warm water at about 40°C. . The surface moisture content of the blend is 48% to 50%, and the total amount of starch is 0.3% to 0.6% of total starch in front of it.
(4) Leaking Powder Molding Put the powder noodles into the powder scoop, and then tap the side of the powder to add powder. After the powder line is evenly drained, turn it on to the pan again. The distance between the powder scoop and the surface of the pot is 45cm to 55cm. At the same time, add water to keep the water slightly open.
(5) The water in the cooling and drying pot must be kept flush with the powder so that the boiled fans can be immersed in cold water. Cooling water should be changed frequently. Fish powder should be light and hanging powder should be uniform. Remove the fans and dry them on the whitefly. After the fans dry, they can be bundled and sold. Production of fine white fans
1. The main equipment is potato washing machine, refiner, refiner separator, sand remover, filter, machine for making mash, dough mixer and fan machine.
2. Process fresh potato → potato → refining → decolorization treatment → fan molding → cooling → drying → packaging → finished product.
3. Operational points (1) The selection of a potato with high starch content and no decay was used. Generally every 5kg ~ 6kg fresh potatoes, can be processed 1kg fine white starch or fans.
(2) Washing the potatoes The fresh potatoes are directly poured into the rinsing tank of the washing machine, and the water supply to the machine is started. The machine is stirred and rinsed, conveyed, and automatically introduced into the refiner separation machine.
(3) Refiner separation The fresh potato was crushed with a high-speed rotating halogen roller and then washed and filtered to fully elute the starch in the potato.
(4) Purifying and decolorizing treatment Add edible decolorizing agent No. 1 to the starch milk, stir the sand through the sand machine, add the decolorizing agent No. 1, add water, filter once with a 1000-mesh filter, and precipitate, remove water, and dust; Add water and stir well. Filter with a 140-mesh screen. Pellet after precipitation.
(5) Fan molding Take a proper amount of water and starch into the noodles machine, and mix with anti-boil agent. Then the good batter is poured into the moving fan machine to shape the fan.
(6) cool and cool. Spread the formed powder line in a cool place and avoid direct sunlight and wind. Stand for 5h ~ 8h, you can open the shelves to dry. When it is air-dried to a moisture content of 16%, the powder can be collected and the finished product is packaged. Wang Changying, from: "Processing of Agricultural Products" 2007.01
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