Can you use vermicelli machine to make vermicelli?

Vermicelli vermicelli has a long history in processing in our country. The distinctive vermicelli vermicelli food made of various starch raw materials not only becomes a good material for cooking food, but also brings rich nutrition.

Vermicelli vermicelli is one of the traditional foods that Chinese people like to eat. The main component is starch. The raw materials commonly used are sweet potato starch, potato starch, tapioca starch, mung bean starch, corn starch and so on. Vermicelli vermicelli has the advantages of convenient, fast, reasonable nutrition, rich preparation and unique taste. It can be cold, hot fried, boiled, stewed and so on. It is deeply loved by people.



Vermicelli is starch line products, according to the processing technology can be divided into dry and wet two kinds, dry vermicelli less moisture content, long storage period, suitable for all seasons, generally after water hair, mostly used as cold mix or soup, meat and vegetable are suitable, wet vermicelli processing process does not need to dry, high moisture content, has the advantages of delicate, smooth, fresh, not paste soup, but easy to go bad, short shelf life, Therefore, the market is still dominated by dried vermicelli vermicelli.



Vermicelli vermicelli are classified into coarse, fine, round, flat and flake types according to their appearance. According to the main material classification, there are beans, potatoes, name class of different; According to the differences across the country also have different names, vermicelli, vermicelli, cold powder, winter powder, vicia powder and so on. Vermicelli vermicelli are of various varieties, including mung bean vermicelli, pea vermicelli, konjac vermicelli, corn vermicelli, broad bean vermicelli and so on. More vermicelli are made with potato starch, such as sweet potato vermicelli and potato vermicelli.



Vermicelli vermicelli made of sweet potato starch because of the high price of starch, resulting in the market price of pure sweet potato vermicelli is on the high side, so many businesses will be cheaper corn starch or tapioca starch mixed into sweet potato starch to make vermicelli vermicelli, not only can reduce the cost, but also because tapioca starch forming elasticity increased the elasticity of sweet potato vermicelli.



Another cause of vermicelli vermicelli taste, appearance quality difference is that vermicelli vermicelli processing technology is different. There are all kinds of vermicelli machine on the market, vermicelli vermicelli molding process is different, there are self-cooked extrusion process, semi-artificial leakage process, and traditional manual method, most of these vermicelli method from the old spread of the technique, the process is simple, vermicelli quality is poor.



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