Detailed Explanation of the Method for Making Regular Potato Starch Noodles

1. Process flow. Raw material selection → starch processing → making starch paste and dough → extruding noodles through a perforated ladle → cooling and drying the noodles as finished product

2. Key operating points

(1) Raw material selection: choose potatoes free from insect damage and rot, and wash off the sand, soil and dirt on the surface.

(2) Starch processing: crush and filter the washed potatoes, add an appropriate amount of sour slurry and stir to precipitate (the sour slurry water is made by separately storing the floating water from the first precipitation); the amount of sour slurry used depends on the air temperature. If the temperature is around 10°C, the pH value should be adjusted to 5.6-6.0; if the temperature is above 20°C, the pH value should be adjusted to 6.0-6.5. Quickly remove the floating water from the settled starch liquid, scoop off the upper layer of black starch, then add clean water once more and stir evenly with a wooden stick. Allow to settle, drain the water, take out the starch and hang it in a cloth bag, so as to increase its viscosity and make the starch white and clean. After hanging in the bag, it can be broken into pieces by hand and placed in an airtight container to be fumigated with sulfur.

(3) Making starch paste and dough: in a basin, add warm water at 50°C in an amount 2 times the mass of the starch, and stir while adding water to form a thin starch paste. Then quickly pour boiling water into the prepared thin starch paste and stir rapidly clockwise with a wooden stick until the paste becomes transparent and uniform, thus forming the starch paste. Then mix the starch paste with wet starch. The amount of starch paste used accounts for 5% of the dough in winter and 4% in spring, summer and autumn; the dough mixing temperature is about 30°C. When the weather is cold, place the dough-mixing basin in warm water at about 40°C. The mixed dough has a water content of 48-50%. Before mixing the dough, white alum powder should also be added in an amount of 0.3-0.6% of the total starch.

(4) Extruding noodles through a perforated ladle: put the mixed dough into the noodle-extruding ladle, and while extruding, pat it and add more dough. After the noodle strands fall evenly, move it over the pot. The distance between the noodle ladle and the water surface in the pot is 45-55 cm, and heat is applied at the same time to keep the water slightly boiling.

(5) Cooling and drying: the water in the pot should be kept level with that at the time of noodle extrusion, so that the boiled noodles can be taken out of the pot and immersed in cold water. The cooling water should be changed frequently. Scoop the noodles gently and hang them evenly. The scooped noodles are dried on noodle rods, and after drying they can be bundled for sale.