How to use potato crops to produce white, hard-cooked, and market-competitive fans, the following technologies are worth learning from. 1? Selection of materials used for the selection of starch-rich, non-rotated sweet potatoes, potatoes or cassava, generally 5 to 6 kg of fresh sweet potatoes or potatoes, can process 1 kg of fine white starch or fans. 2? Wash the potatoes and clean the fresh potatoes and feed them to the refiner. 3? Separation and refining Starch milk is made by refining with a refiner. 4? Purify and decolorize Add decolorizing agent No. 1 first to the starch milk and stir continuously; add decolorizing agent No. 2, add water, filter once with a 120 mesh sieve, and let the filtrate settle for several hours to remove the supernatant. Add water and stir well. Pass the 140-mesh sieve. Precipitate the filtrate for 6 to 9 hours and then obtain the fine white starch. 5? Fan molding Take a small amount of starch and add boiling water to make it thin, and then add the anti-digestion agent to stir it, which can make the fans not stick and improve the cooking resistance. Then pour this batter into the opened fan machine feed hopper, open the door to leak powder, and hold the powder head by hand, cut the fans according to the required length, spread on bamboo rafts. 6? Drying Fans will be formed in the shade in the shade, avoid direct sunlight and wind, so as not to lose water too quickly, affecting the open powder. Airing for 4 to 8 hours, after the fans get hard, you can open the powder to dry. If the weather is fine, fans can dry in 1 day. When the fans dry to the half-dry, they should pick up the flour and spread the sticky fans together. When the moisture content reaches about 16%, the powder can be collected. 8? Packaging fans will be placed in the room for 2 to 4 hours, with a guillotine cut into each section of 30 to 40 cm long, into a long plastic bag, sealed, that is, small packaging fans. 9 in bulk storage or small package fans must be stored in time to prevent dust pollution and moisture absorption.
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