Sihong hollow vermicelli process

Hollow dried noodles are delicious, but the production process is complicated. To sum up, there are six main processes:

1. Flour mixing: Take high-precision 70 flour as raw material, mix the flour with salt water, and knead it repeatedly until it does not stick to hands or pan (if the flour is mixed by machine, it must reach the same standard). The amount of salt is exquisite. In spring and autumn, when the weather is 15-25℃, put 5 liang of salt per 10 kg. When the temperature is above 25℃ in summer, put 5-6.5 ounces of salt; When the temperature is below 15℃ in winter, put 3-4 liang of salt. Before mixing flour, salt must be dissolved in water.

Second, wire: put the mixed noodles on a table 80 cm square, the desktop should be flat, then cut the dough into strips about 3 cm wide with a kitchen knife, and cut it in one breath without stopping. After scraping, it is repeatedly rubbed into round strips with the diameter of 1-2 cm by hand, and then the round strips are put into the pot layer by layer, and then the cooking oil is added, and one or two oils are added to each 10 kg of flour.

3. Winding: Fix two bamboo poles with a length of 45 cm and thick fingers, with a distance of 40-45 cm, and wind the rolled noodles on the vermicelli poles until they are full. When winding, the force should be even, natural and orderly, and it is best to finish winding in one breath. Under normal circumstances, two poles can be wound around 6 kg.

Four, proofing: 25 minutes after winding, you can loosen the bar to proofing, too early or too late will affect the quality of dried noodles, if the temperature is high, the proofing time can be extended to 30 minutes.

5. Control: It is the key to being a fan. Improper operation, broken fans, will be wasted. When controlling, the force should be uniform. When slowly pulling out to 180 cm, put two bamboo poles on the frame with holes at both ends and fix them, then let the wind blow dry to avoid exposure to the sun.

Packaging: after drying, roll the profile strips by hand and wrap them with wrapping paper.

Noodles have existed since ancient times. Where does the hole come from? It's really a wonderful hand, and the secret lies in the production process. After entering the fifth process control, the surface of noodles gradually dries and forms, and the inside is still wet. In the process of drying, due to the proper control of air temperature and humidity, the dried noodles shrink from the inside out, thus forming this mysterious hollow state.

After the founding of New China, the county people's government attached great importance to the production of this traditional famous specialty, and established Sihong Hollow Noodle Factory, specializing in the production of hollow noodles. 1984, Comrade Hu Yaobang of General Secretary of the Communist Party of China (CPC) Central Committee inspected Sihong, and attached great importance to the production of hollow dried noodles in Sihong. He instructed that training courses should be held to promote the production technology of hollow dried noodles so that every household can do it. State-owned large factories should engage in fine and super-fine products and try their best to go to big hotels in Beijing, Shanghai and Guangzhou. Farmers with poor skills can engage in ordinary products and occupy local and provincial markets. In this way, the food processing industry has developed from state-owned and collective factories to thousands of households, from low-level to high-level, and from one to multiple. According to the instruction of General Secretary Hu Yaobang, Sihong has strengthened the production of hollow vermicelli, and the variety has been expanded to more than ten. Our products are not only sold all over the country, but also exported to Hong Kong, Macao, Taiwan, Japan and the United States. At the Shenzhen Famous Products Fair of 1984, Japanese businessmen requested to order 100 tons at one time. 1986 At the request of Xizang Autonomous Region, Sihong sent technical forces to Tibet to jointly set up a hollow noodle factory.

At present, Sihong hollow vermicelli has gone further and further, and its prospects are getting broader and broader.