What should be noted during the production process of konjac vermicelli?
In the process of making konjac vermicelli, there are several aspects that need special attention:
Raw material selection:
Ensure the selection of high-quality and fresh konjac flour, and avoid using konjac flour that is damp, spoiled, or has an unpleasant odor, as this can affect the quality and taste of the vermicelli.
Allocation ratio:
Strictly follow the formula to accurately control the ratio of water and konjac flour. Excessive water may cause fans to not form, while insufficient water can make fans too dry and hard.
Stir to make it mixed evenly:
When mixing water and konjac flour, it is important to stir thoroughly to avoid clumping or unevenness, ensuring consistency in the texture of the vermicelli.
Heating temperature and time:
During the heating process, control the temperature well to avoid excessive gelatinization of the vermicelli due to high temperature, or failure to fully mature and shape the vermicelli due to low temperature.
At the same time, pay attention to the heating time. If the time is too long, it may cause the fans to lose their elasticity, while if the time is too short, it may cause the interior to not be fully cooked.
Forming treatment:
When forming fans, it is important to ensure that the mold is clean and smooth, so that the fans can be smoothly demolded and have a complete shape.
Cooling method:
Use appropriate cooling methods, such as natural cooling or cold water cooling, but be careful not to cool too quickly to avoid affecting the structure and taste of the vermicelli.
Hygiene conditions:
The entire production process should maintain a clean and hygienic environment, avoid contamination by bacteria and impurities, and ensure food safety.
Storage conditions:
After production, konjac vermicelli should be stored in a dry, ventilated, and moisture-proof environment to extend its shelf life and maintain good quality.
These precautions are important for producing high-quality and delicious konjac vermicelli.
