![Suiling Potato Powder Skin [Heilongjiang Suiling Specialty]](https://i.gtylx.com/i.png)
What is Suiling potato flour skin? Authentic Suiling specialty from Heilongjiang: Suiling potato flour
Content summary:Do you want to know what Suiling potato flour is? This article is a detailed introduction to the special product of Suiling, Heilongjiang Province - Suiling Potato Flour Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Suiling Potato Flour Skin. The full text takes about 5 minutes to read, mainly including the basic introduction of Suiling Potato Flour Skin and its nutritional value? How did the history of Suiling potato flour peel come about? The production method of Suiling potato flour skin, etc
Basic introduction of Suiling potato flour
Made from Suiling potato starch as raw material, refined and processed by advanced equipment.
The production is hygienic, precise, has the advantages of non retrogradation, non adhesion, strong palatability, convenient use, and long-term storage Formula: 80 pounds of potato starch, 20 pounds of cassava starch, 0.6-0.8 pounds of gluten source, 35-40 pounds of 55 ℃ warm water, and 10 pounds of boiling water Process: 1. First, mix 80 pounds of potato starch and 20 pounds of cassava starch evenly 2. Mix the source of gluten with 10 pounds of cornstarch powder, wet it with 7 pounds of 55 ℃ warm water, and then add 10 pounds of boiling water to stir the cornstarch paste 3. Mix the starch paste with the rest of the starch evenly, add the remaining 55 ℃ warm water and form a powder ball. Let it stand and ferment for 20 minutes<4. Lower the temperature of the dough to 25 ℃ and place it in the powder extruder. Drain the noodles into a boiling water pot, and once the noodles float up, immediately scoop them into cold water to cool down for 20-30 minutes 5. Take out the vermicelli and place it in a 3-10 ℃ cool shed (or cold storage) for 8-12 hours to mature, then package and sell itMethod for making Suiling potato flour