Attention should be paid to the following issues when making konjac vermicelli:
1、 In terms of raw material selection
Konjac flour quality:
Choosing high-quality konjac flour is the key to successful production. High quality konjac flour should have a white color, no impurities, and no odor. When purchasing, you can choose well-known brand products from legitimate channels, check the production date, shelf life, manufacturer and other information of the products to ensure reliable product quality.
Pay attention to the purity of konjac flour. Fans made from high-purity konjac flour have a better taste and stronger toughness. At the same time, attention should be paid to the fineness of konjac flour, as konjac flour with moderate fineness is easier to dissolve and form.
The quality of water:
The water used to make konjac vermicelli should be clean and impurity free drinking water. Impurities in water may affect the quality and taste of konjac vermicelli, and may even lead to production failure. If using tap water, filter or boil it first and then cool it before use.
The hardness of water can also affect the production of konjac vermicelli. Water with excessively high hardness may make konjac vermicelli taste rough and difficult to form. Softened water or purified water can be used to make konjac vermicelli to ensure the quality of the vermicelli.
2、 In terms of production process
Dissolve konjac flour:
Konjac flour needs to be thoroughly stirred during dissolution to ensure that it is completely dissolved in water without clumping. You can first slowly pour konjac flour into water, stir while pouring, and then continue stirring for a period of time until the konjac flour is completely dissolved.
The water temperature for dissolving konjac flour is also important. Generally speaking, a water temperature between 60 ℃ and 80 ℃ is more suitable. Low water temperature makes konjac flour difficult to dissolve; Excessive water temperature may damage the structure of konjac flour and affect the quality of fans. A thermometer can be used to control the water temperature and ensure that it is within the appropriate range.
Solidification molding:
During the solidification process, attention should be paid to the amount and method of using coagulants. Excessive or insufficient dosage of coagulants can affect the quality of konjac vermicelli. Generally speaking, the dosage of coagulant is about 0.5% -1% of the weight of konjac flour. Adjustments can be made according to the actual situation to achieve a good solidification effect.
The solidification time and temperature also need to be controlled well. Generally speaking, a solidification time of about 1-2 hours and a temperature between 20 ℃ and 30 ℃ are more suitable. During the solidification process, vibration and stirring should be avoided to avoid affecting the formation of the vermicelli.
Cooking vermicelli:
When cooking konjac vermicelli, pay attention to controlling the heat and time. If the heat is too high or the time is too long, it may cause the vermicelli to boil and affect the taste; If the heat is too low or the time is too short, fans may not have fully matured and there may be a raw taste. Generally speaking, boil konjac vermicelli in boiling water for about 3-5 minutes.
During the cooking process, a small amount of salt or vinegar can be added to make the vermicelli more powerful and have a better taste. The cooked vermicelli should be immediately removed and cooled in cold water to prevent the vermicelli from sticking together.
3、 Health and safety aspects
Clean operating environment:
The operating environment for making konjac vermicelli should be kept clean and hygienic to avoid contamination by dust, bacteria, and other contaminants. Before production, the operating table, tools, etc. should be cleaned and disinfected, and can be cleaned and disinfected with detergent, alcohol, etc.
Operators should also pay attention to personal hygiene, wear clean work clothes, hats, masks, etc., wash their hands before operating. Avoid direct contact with konjac vermicelli with your hands to prevent contamination.
Suitable storage conditions:
Processed konjac vermicelli should be stored in a dry, ventilated, and cool place, avoiding direct sunlight and humid environments. Fans can be packed into sealed bags or containers to prevent them from getting damp and spoiling.
The storage temperature is also important. Generally speaking, the storage temperature for konjac vermicelli is between 5 ℃ and 10 ℃, which is more suitable. During the storage process, the quality of the fans should be regularly checked. If there is any deterioration, it should be dealt with in a timely manner.
