Shouzhou Fenpi [Anhui Shouxian Specialty]

What is Shouzhou Pink Skin? Authentic Anhui Shouxian specialty: Shouzhou Fenpi

Content summary:Do you want to know what Shouzhou Fenpi is? This article is a detailed introduction to the special product of Shouxian County, Anhui Province - Shouzhou Fenpi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shouzhou Fenpi. The full text takes about 5 minutes to read, mainly including the basic introduction of Shouzhou Fenpi and its nutritional value? What are the product characteristics of Shouzhou Fenpi? How did the history of Shouzhou Fenpi come about? The production method of Shouzhou powder skin, etc

Introduction to Shouzhou Fenpi

Fenpi is a general term for food made into thin slices using rice, sweet potato starch, mung bean starch, potato starch, fava bean starch, etc. There are two types: fresh and dry. The fresh ones are ready to eat, while the dry ones are easy to store, transport, and sell. Fenpi is a traditional food made from starch, suitable for household production by farmers, and the tools are also very simple

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

Important substances that make up the body; Storage and provision of thermal energy; The energy necessary to maintain brain function; Regulating fat metabolism; Provide dietary fiber; Save protein; Detoxification; Enhance intestinal function

How did the history of Shouzhou Fenpi come about

The view of powder skin was recorded in the Northern Wei Dynasty's "Qi Min Yao Shu"

In the "Complete Collection of Essential Household Items" of the Yuan Dynasty, many dish names were prepared with powdered skin, such as "fake turtle soup", and used as "fake fish dishes" to imitate meat

Method for making Shouzhou vermicelli

1. Pasting: Take a moisture content of about 45-50% of the starch, slowly add it with cold water about 2.5 times the amount of flour, and stir continuously with a wooden stick. At the same time, add 0.3% alum as a substitute to the starch. Alum can increase the toughness and elasticity of the powder skin, as well as have anti-corrosion and hydrophobic effects, making the product less prone to moisture absorption. According to the "Standard for the Use of Food Additives GB2760-2011", alum is not allowed to be added to powdered skin, otherwise it is a criminal act of abusing food additives

2. Molding. Take a small amount of the prepared powder paste with a spoon and place it in a rotating plate made of copper or white iron sheet, with a diameter of about 20 centimeters and a slightly protruding bottom. After adding the batter, the dish is placed on top of the boiling water in the pot and rotated by hand to evenly spread the batter from the center of the dish bottom to all sides under centrifugal force. At the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating dish. When there are no white spots in the center, the edge plate is immediately removed and placed in clean water. After cooling for a moment, the formed powder skin is removed and placed in clean water for cooling. During the molding operation, the powder paste in the mixing tank needs to be stirred constantly to make it thin and uniform

3. Spread and dry. Soaking the water powder skin in the acid slurry used for starch production for 3-5 minutes can remove some pigments and surface stickiness, and increase its luster. If possible, sulfur fumigation can also be used for better anti mold, bleaching, and anti moth effects. After soaking or sulfur fumigation, the water powder skin is spread on a bamboo curtain scattered with clean straw to dry, and flipped once to make both sides dry evenly. When dried to a moisture content of 16-17%, it can be stored or packaged for sale