Nehe Potato Noodles [Heilongjiang Nehe Specialty]

What is Nehe potato vermicelli? Authentic Heilongjiang Nehe specialty: Nehe potato vermicelli

Content summary:Do you want to know what Nehe potato vermicelli is? This article is a detailed introduction to the special product of Nehe in Heilongjiang Province - Nehe Potato Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nehe Potato Noodles. The full text takes about 6 minutes to read, mainly including the basic introduction of Nehe Potato Noodles and their nutritional value? How did the history of Nehe potato vermicelli come about? The production method of Nehe potato vermicelli, etc

Basic introduction of Nehe potato vermicelli

Nehe City in Heilongjiang Province is a famous hometown of potatoes, accounting for a quarter of the province's potato production. The annual planting area is 400000 mu, with an annual output of over 500000 tons of potatoes. Its fresh potatoes, Snow brand potato starch, and Hong Kong imported brand vermicelli have been awarded A-level green food by the National Green Food Development Center

The nutritional components contained in 100g potatoes are: 66-113J of calories, 11-60mg of calcium, 15-68mg of phosphorus, 0.4mg/4.8mg of iron, 0.03-0.07mg of thiamine, 0.03-0.11mg of riboflavin, and 0.4-1.1mg of niacin

"Ciyuan" lists fan entries, explaining: "Also known as' noodles' or 'thread noodles', it is one of the starch products.

The use of starch to process fans has a history of at least 1400 years in China. In Jia Sixie's book" Qimin Yaoshu "from the Northern Wei Dynasty, it is recorded that the method of using starch (starch) is to' soak rice ',' wash its vinegar and nitrogen ',' ripen it ',' filter it in bags', 'stir it with a stick', 'stop it', and 'clear it'. In the book "Ben Xin Zhai Shu Pu Ji" written by Chen Zedong in the Song Dynasty, it is written: "Grind green pearls", vividly describing the method of making mung bean vermicelli

Method for making Nehe potato vermicelli

1. Recipe:

80 kg potato starch, 20 kg cassava starch, 0.6-0.8 kg gluten source, 35-40 kg 55 ℃ warm water, and 10 kg boiling water

2. Process flow:

Material selection and powder extraction → Ingredient thickening → Noodles blending → Boiling water leakage strips → Cold bath drying strips → Bundling and packaging

3. Ingredients:

Mix 80 kilograms of potato starch and 20 kilograms of cassava starch evenly

4. Thickening:

First, take 10 kilograms of mixed starch and 0.6 kilograms of gluten source and dry mix evenly. Then, put it into a bowl and add 7 kilograms of 55 ℃ warm water to make a slurry. Then pour 10 kilograms of boiling water into the bowl from the middle and quickly stir it in a clockwise direction with a wooden stick or a thickening machine until it forms a highly viscous ball, which is the thickening agent

5. Noodles:

First, put 90 kilograms of mixed starch into a bowl of noodles, then pour in the prepared hot sauce, stir evenly, and add the remaining 55 ℃ warm water to start kneading. Keep the moisture content of the kneaded noodles between 48% and 50%, and the temperature of the noodles at around 40 ℃. Let it stand for 20 minutes to ferment and decompose the remaining starch

6. Boiling water leakage strip:

First, add water to the pot until it is 90% full, boil it, and then put the mixed noodles into a leakage strip machine with a hole diameter of 10 millimeters to test the leakage. When the diameter of the leaked noodles reaches 0.6-0.8 millimeters, it is the fixed distance height, and then leak into the boiling water pot while pulling out. The water level in the pot should always be maintained at the water level when the first strip was taken out, and the pot water should be controlled at a slightly open level

7. Cold bath drying strips:

Gently remove the vermicelli that has leaked into the boiling water pot and place it in the cold water residue. Place it on a stick, then put it on a rack and soak it in 15 ℃ water for 5-10 minutes. After removing it, place it in a room at 3-10 ℃ and let it dry in the shade for 5-8 hours to enhance its toughness. Then place it in the sunlight to dry. When the moisture content reaches about 20%, gather it into piles, remove the sticks, and let it dry

8. Bundling packaging:

When the moisture content drops to 16%, bundling packaging is available for sale