Powder processing in our country for more than a thousand years of history, all over the production, gray white, yellow or yellowish brown, for the shape of dry products can be divided into round powder and wide powder two kinds. Because the powder can be produced in all parts of China, its selection and process are naturally different. To make good hot and sour powder, it is very important to choose high quality powder.
Several methods for identifying the raw material of hot and sour powder
color identification: when the sensory identification of the color of the pastes is carried out, the products are directly observed under the bright light.
Good powder - white color and luster.
Poor vermicelli - slightly darker or slightly brownish, slightly glossy.
Shoddy powder - dark and lustrous.
smell and taste identification: when the smell and taste of the taste and taste of the taste identification, it is advisable for the sample to smell directly, then soak the powder with hot water for a moment and smell it, and the soft powder is chewed in the mouth and tasting the taste.
Good vermicelli - smell and taste are normal, no smell.
Poor powder - tasteless or slightly odorless.
Poor quality noodle has mildew, sour taste, bitter taste and other foreign flavour, and there is sand in the mouthfeel.
identification of tissue status: when carrying out sensory identification of vermicelli, first observe it directly, then use hand bending and folding to perceive its toughness and elasticity.
Good vermicelli - uniform thickness, no drawing, no broken bar, flexible, flexible, no impurities.
Poor vermicelli - uneven thickness, strip and broken pieces, flexibility and elasticity are equally poor, with a small amount of general impurities.
Poor quality vermicelli - there are a large number of strips and broken pieces, there are mildew spots, there are a large number of impurities or malignant impurities.