Liu Jing Fans [Jiangsu Pizhou Specialty]

What are Liu Jing fans? Authentic Jiangsu Pizhou specialty: Liu Jing vermicelli

Content summary:Do you want to know what Liu Jing vermicelli is? This article is a detailed introduction to the special product ofJiangsu Pizhou - Liu Jing Fans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liu Jing fans. The full text takes about 4 minutes to read, mainly including the basic introduction of Liu Jing fans and their nutritional value? How did the history of Liu Jing's fans come about? The production method of Liu Jing fans, etc

Basic introduction of Liu Jing fans

Liu Jing fans are a specialty of Liu Jing Village, Tushan Town, Pizhou City, Xuzhou City, Jiangsu Province. During the production process of Pizhou Liujing vermicelli, there are no chemical additives. It is made from pure yam flour, and with special production techniques, the resulting vermicelli has a strong and smooth taste, is not easy to cook, and is very popular in the market

1. Important substances that make up the body; Storage and provision of thermal energy; Essential energy for maintaining brain function; Fat metabolism; Provide dietary fiber

2. Rich in copper, copper is an essential micronutrient for human health, which has a significant impact on the development and function of blood, central nervous system, immune system, hair, skin, bone tissue, as well as internal organs such as brain, liver, and heart

Liu Jing's fan processing has a history of hundreds of years. Starting from October every year, merchants from all over the country transport yam here, and Liu Jing people start processing yam powder. When it freezes in winter, we start making fans, which takes about two months in total. After natural low-temperature freezing, the made fans need to be thawed with well water and then air dried. After natural air drying, they can be sold

The production method of Liu Jing vermicelli

1. Traditional process: crushing → filtering → precipitation → thickening and mixing → powder leakage and maturation → kneading → sun drying

2. Key points of production operation:

(1) Grinding: Grind into a slurry with twice the amount of water

(2) Filtration: Filter twice with filter cloth

(3) Precipitation: Separate starch

(4) Thickening and mixing: The ratio of thickening is 1:10, and the water temperature is between 95 ℃ and 100 ℃

(5) Powder leakage and maturation: Powder leakage temperature is 30 ℃ to 40 ℃, and water temperature is ≥ 95 ℃

(6) Rubbing powder: After cooling in natural water, wrap it in bundles with a bamboo pole and remove it

(7) Sunbathing: Natural drying in a windward and sunny area, with a moisture content of ≤ 15%