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How To Process Mung Bean Vermicelli

Mung bean is rich in nutrition. Mung bean vermicelli, which is produced with mung bean as raw material, is a favourite food of urban and rural people in our country. The method of production is as follows:


Preparation Of Starch


Green mung bean with high starch content was selected as raw material, and the raw material which was screened washed and removed sediment and dirt was immersed in water. The soaking time varies according to the temperature, about 12 hours in winter, the time in summer can be shorter, or in the first dip in boiling water will mung bean blanching 1 ~ 2 minutes, and then add cold water, so that the rapid water expansion, the colloid of starch granule is easy to disperse. Mung beans after maceration are ground into a pulp. After refining, and adding acid pulp water (acid from the last fermentation) to ferment, the fermentation time is about 24 hours. After fermentation, the protein is dissolved in water and the starch precipitates out. Pour off the top of sour juice water (for the next fermentation), and then filter the lower layer of starch, drying to semi-dry can be made into vermicelli.


Preparation Of Mung Bean Vermicelli


The semi-dry mung bean starch is ground into powder, 1/15 is taken out, and 1.5 times cold water is added to make powdered water. Pour the powdered water into a copper ladle containing the right amount of boiling water (dip the ladle in the boiling water) and stir to form a thin paste. Pour the thin paste liquid in the ladle into the remaining half-dried mung bean starch, and mix well to make it semi-flowing, then put into the hopper spoon, Hopper spoon at the bottom of a number of small holes, semi-flowing starch paste that is from the small holes into a linear leak, fall into the boiling pot, immediately cooked floating in the water. Take out the vermicelli with long bamboo chopsticks, soak it in cold water for a while, then wash it in the acid water poured out when settling the starch, to remove the yellow-green colour, and finally hang it on the bamboo pole to dry. General every 50 kilograms of Mung beans can be made into about 20 kilograms of vermicelli.


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