Do you use a fan machine to make vermicelli vermicelli?

The processing and consumption of vermicelli in my country has a long history. The vermicelli vermicelli and vermicelli foods with various characteristics made from various starch raw materials not only become good ingredients for cooking food, but also bring rich nutrition.
 Vermicelli vermicelli is one of the traditional foods that Chinese people like to eat, and the main ingredient is starch. The commonly used raw materials are sweet potato starch, potato starch, tapioca starch, mung bean starch, corn starch and so on. Vermicelli vermicelli has the advantages of convenient eating, fast, reasonable nutrition, rich preparation method and unique taste. It can be cold, stir-fried, boiled, stewed, etc.

  Vermicelli vermicelli is a linear product of starch. It is divided into dry and wet according to the processing technology. Dry vermicelli has less moisture content, long storage period and is suitable for all seasons. It is suitable for all kinds. Wet vermicelli does not need to be dried during the processing process, and the moisture content is high. It has the advantages of being delicate, smooth, fresh, and not sticking to soup. However, it is easy to deteriorate and has a short shelf life. Therefore, dry vermicelli vermicelli is still the main product on the market.

  Vermicelli vermicelli is classified into thick, thin, round, flat and flaky according to its appearance and shape; according to the main materials, there are different types of beans, potatoes, and names; according to the differences in production methods across the country It is called as vermicelli, vermicelli, jelly, winter noodles, glutinous rice noodles, etc. There are many varieties of vermicelli vermicelli, mainly mung bean vermicelli, pea vermicelli, konjac vermicelli, corn vermicelli, broad bean vermicelli, etc., and more vermicelli made from potato starch, such as sweet potato vermicelli, potato vermicelli, etc.

  The vermicelli made from sweet potato starch is expensive because of the high starch price, resulting in a high market price of pure sweet potato vermicelli. Therefore, many businesses will mix the cheaper corn starch or tapioca starch with sweet potato starch to make vermicelli, not only The cost can be reduced, and the elasticity of the sweet potato vermicelli is increased because the tapioca starch is more elastic.

  Another reason for the great difference in the taste and appearance quality of vermicelli fans is that the processing techniques of vermicelli vermicelli are different. There are all kinds of vermicelli machines on the market, and the vermicelli vermicelli forming processes are different, including self-cooking extrusion process, semi-artificial leaking process, and traditional hand-making methods. The techniques, the craftsmanship are simple, and the quality of the vermicelli is poor.

  Now more popular is the automatic vermicelli vermicelli machine, mechanized process processing, auxiliary manual operation, more stable vermicelli vermicelli product quality and output.