Fuping vermicelli [Shaanxi Fuping specialty]

What is Fuping vermicelli? Authentic Shaanxi Fuping specialty: Fuping vermicelli

Content summary:Do you want to know what Fuping vermicelli is? This article is a detailed introduction toShaanxi Fuping specialty - Fuping vermicelli. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fuping vermicelli. The full text takes about 4 minutes to read, mainly including the basic introduction of Fuping vermicelli and its nutritional value? What are the product features of Fuping noodles? How did the history of Fuping noodles come about? The production method of Fuping noodles, etc

Basic introduction of Fuping vermicelli

Fuping vermicelli has a history of several hundred years. It is a filamentous or strip-shaped dried starch product made from sweet potatoes as raw material. Its appearance is gray white, yellow or yellow brown, and it is a dry product

Its characteristics are boiling resistance, continuous stringing, good toughness, and good flavor attachment. It can absorb the taste of various delicious soup ingredients, and combined with the softness and smoothness of the noodles themselves, it is even more refreshing and pleasant to drink

How did the history of Fuping noodles come about

"Ciyuan" lists fan entries, explaining: "Also known as' noodles' or 'thread noodles', it is one of the starch products. The starch source is mainly beans with a high content of linear starch, such as mung beans, peas, fava beans, cowpeas, and adzuki beans, among which mung bean starch products are the best.

The production method of Fuping noodles

Traditional processing techniques pay attention to the selection, cleaning, crushing, filtering, starch extraction of sweet potatoes, as well as various processes such as stirring, boiling, freezing, and sun drying. For example, in the crushing stage, the grinding machine teeth cannot be too coarse or too fine. If they are too coarse, the starch yield will be low.

Filtering too finely is not clean. There are also coarse and fine filters when filtering. When cooking flour, it is necessary to use good coal cores, and the water temperature should not be too high or too low. The timing for processing vermicelli at the same time should wait until winter, when the lowest temperature at night is around minus 3 ℃. Because processed vermicelli must be frozen to effectively solve the problem of vermicelli adhesion. Low temperatures can easily cause the noodles to freeze and burst, while high temperatures can prevent them from freezing completely, leading to the formation of stripes