Fans are our country's traditional food, with soup, cooking can be, its unique flavor, with white light, transparent, soft and hard moderate, smooth taste and other characteristics, and cooking is simple, low cost. Fans not only sell well in the domestic market, but also are popular with consumers in the international market. The following is the processing technology of fans.

First, the main raw materials used in the production of raw materials for the fans are mung beans, broad beans, peas and other legume starches or sweet potato starches. The auxiliary materials used in the processing include alum and sodium bisulfite.

Second, the process of beating powder → powder → leakage powder → cooling → bleaching → cleaning → drying → finished product

Third, the operating point

1? Beating: According to the weight ratio of 9:1, the raw starch is divided into two parts: firstly, a small part of the starch is transferred into a thin paste with water, and then boiled with boiling water to the well-adjusted thin paste, and stirred rapidly. About 10 minutes or so, until the powder paste is transparent and uniform, easy to produce silk until it is called whitefly. In addition, most of the starch is made into wet starch with a moderate amount of cold water.

2? Mixing powder: First add 0.5% alum in the meal, mix thoroughly and mix the wet starch and mealyin. Stir well and knead until it is smooth, sticky, and soft. Beginners can try it out first. If you don’t get rid of the fan, it’s just fine. If the next item speeds up, it’s broken. It means you’re too big (too thin). If you don’t come too far or too slow, the thickness is not uniform. Too dry). A large amount of powder can be added, and water can be added to small dishes, but it is advisable to adjust it once.

3? Leaking powder: Put the dough in a scoop with a small hole and hang it on a boiling water pan. After even pressure (or vibration) on the powder dough, through the hole, the dough will leak into fans. It is immersed in boiling water and solidified under heat. At the same time, it should be stirred frequently so that the water in the pan can slowly rotate in one direction. To prevent sticking to the bottom of the pot. The temperature of boiling water at the time of powder leakage is preferably kept at 97°C or higher. The height of the scoop to the surface of the water is determined by the fineness of the fans, generally 55 to 65 cm. The height is finer, while the lower one is thicker.

4? Cooling, Bleaching: After the fans fall into the boiling water pot, when they are about to float, stir with a small bamboo pole, pull it into the cold water tank to cool, in order to increase the flexibility of the fans. After cooling, they are tied with a bamboo skewer, immersed in 0.1% sodium bisulfite solution for 10 to 15 minutes, rinsed with clean water, and opened to sticky fans. Sodium bisulfite solution can bleach the pigments and other sticky substances on the fans, making it smooth and white.

5? Drying: After being rinsed with fresh water, the fans can be transported to the drying area and hung on the ropes. With the shaking of the sun, they can be dried evenly and require no more than 12% moisture. After the fans dry, they are removed and bundled to obtain finished products, which are packaged for use.

Fourth, product characteristics

The color is white, the silk is crisp, and there is no odor. The silk strips after cooking are not easy to break, have good toughness, no raw starch taste, and have unique flavor of the fan.

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Fluorine-Containing Benzaldehyde

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Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com