How to process sweet potato vermicelli

1. Raw Material Preparation: For the production of high-quality starch, fresh sweet potatoes are selected as the main ingredient. The quantity required is between 320 to 360 kilograms of sweet potatoes with white flesh, large in size, and of good quality. Additionally, 10 to 20 kilograms of broad beans or green beans are added. If using sweet potato, it should be dry and have a white color. After peeling, the sweet potatoes are soaked in clean water. Mung beans or green beans must be free from impurities and have a bright color. The recommended ratio is 80% to 90% sweet potato and 10% to 20% broad bean or mung bean.

2. Starch Extraction Process: The peeled sweet potatoes and beans are ground together. The resulting mixture is diluted with clean water and filtered three times. The combined filtrate is then left to settle in a water tank. The settling time varies depending on the season: about 3 hours in summer, 8 hours in spring and autumn, and up to 24 hours in winter. After soaking, the water is drained off, and the slurry is carefully poured out, leaving behind any impurities at the bottom. Clean water is added again, and the slurry is stirred evenly before allowing it to settle. This process is repeated two to three times until pure white starch is obtained. The starch is then dried for further use.

3. Starch Dough Preparation: A small amount of dry starch, approximately 3% to 4%, is mixed with water to create a thin slurry with a moisture content of around 95%. This slurry is then reconstituted into a paste by mixing it with boiling water. It is then combined with the remaining 96% to 97% of dried starch. A small amount of alum (about 1%) is added, along with sufficient clean water. The mixture is kneaded by hand until a smooth starch dough is formed. The ideal moisture content of the dough should be around 46%.

4. Cooking and Shaping: The cooked starch dough is gradually scooped into a bowl and carefully poured into a pot of boiling water. As the dough falls into the water, it should spread evenly and slowly. After about one minute, the dough becomes transparent and floats to the surface. At this point, it is quickly stirred with bamboo sticks or similar tools to prevent clumping. The cooked product is then transferred to cold water, rinsed thoroughly, and dried completely.

5. Packaging and Quality Control: The finished product should be packaged promptly to maintain its quality. The packaging should not exceed 6% in weight loss during the process. The grade of the final product is determined based on the requirements of the purchasing party, ensuring that only high-quality fans are delivered.

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