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The processing technology of fans
Fans are a traditional Chinese food, known for their clear soup and unique flavor. They have a smooth texture, with a balance between soft and firm, and a pleasant taste. The preparation is simple and cost-effective. Not only are they popular in the domestic market, but fans also enjoy widespread appeal in international markets. Below is a detailed description of the processing technology.
The main raw materials used in fan production include starch from mung beans, broad beans, peas, or sweet potatoes. Auxiliary materials such as alum and sodium bisulfite are also commonly used during the process.
The general process involves several steps: grinding the starch, making it into a paste, pouring it through small holes (leaking), cooling, bleaching, washing, drying, and finally finishing the product.
Key operating points:
1. **Beating**: According to a 9:1 ratio, the starch is divided into two parts. A small portion is mixed with water to create a thin paste, which is then boiled until it becomes transparent and smooth, forming a sticky liquid known as "whitefly." The remaining starch is mixed with cold water to form a wet dough.
2. **Mixing**: Add 0.5% alum to the mixture, then combine the wet starch with the whitefly. Stir thoroughly until the dough becomes smooth, sticky, and easy to work with. Beginners should test the consistency first. If the dough doesn't stretch well, it's fine. If it stretches too quickly, it may be too thin. If it doesn’t stretch enough, it might be too dry. Adjust by adding more powder or water as needed.
3. **Leaking**: Place the dough into a scoop with small holes and hang it over a pot of boiling water. Apply even pressure or shake gently so that the dough flows through the holes and falls into the water, forming the fans. The water temperature should be maintained at around 97°C or higher. The height of the scoop above the water determines the thickness of the fans—higher for finer fans, lower for thicker ones.
4. **Cooling and Bleaching**: Once the fans are cooked, use a bamboo stick to stir them gently. Then transfer them to a cold water tank to cool and increase flexibility. Afterward, tie them with a bamboo skewer and soak them in a 0.1% sodium bisulfite solution for 10–15 minutes. Rinse with clean water and spread them out to remove any sticking. Sodium bisulfite helps bleach the fans, making them whiter and smoother.
5. **Drying**: After rinsing, hang the fans on ropes in a sunny area to dry evenly. Ensure the moisture content does not exceed 12%. Once dried, bundle and package the finished product for sale.
**Product Characteristics**
The fans are white in color, crisp in texture, and free from any off-odors. When cooked, the strands are strong and not easily broken, with a unique flavor and no raw starch taste. They offer a satisfying mouthfeel and are loved by many for their simplicity and quality.
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The processing technology of fans