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The processing technology of fans
Fans are a traditional Chinese food, known for their delicious soup and easy preparation. They have a unique flavor, with a translucent, soft yet firm texture, and a smooth, delicate taste. The production process is simple and cost-effective. Not only are fans popular in the domestic market, but they also enjoy great demand internationally. Below is the detailed processing technology of fans.
The main raw materials used in fan production include starch from legumes such as mung beans, broad beans, and peas, as well as sweet potato starch. Auxiliary materials like alum and sodium bisulfite are also commonly used during the process.
The general production process involves several key steps: grinding the starch, mixing it into dough, leaking the dough into water, cooling, bleaching, cleaning, drying, and finally obtaining the finished product.
One of the most important steps is beating the starch. According to a 9:1 ratio, part of the starch is mixed with water to form a thin paste, then boiled and stirred rapidly for about 10 minutes until it becomes transparent and smooth—this is called "whitefly." The remaining starch is made into wet starch using cold water.
Next comes the mixing stage. A small amount of alum (0.5%) is added to the starch, and the mixture is thoroughly combined with the wet starch. It should be kneaded until smooth, sticky, and soft. Beginners may need to test this step first. If the dough doesn't come out easily, it's fine. If it breaks quickly, it means the dough is too thin. If it takes too long or isn’t even, it’s likely too dry. Adjust by adding more powder or a little water as needed.
Leaking the dough is another crucial step. The dough is placed in a scoop with small holes and hung over a pot of boiling water. Gentle pressure or vibration helps the dough leak through the holes, forming the fan shape. As it falls into the boiling water, it solidifies. Stirring frequently prevents sticking. The water temperature should be above 97°C, and the height of the scoop from the water surface depends on the desired thickness—higher for finer fans, lower for thicker ones.
After leakage, the fans are cooled in cold water to improve flexibility. They are then tied with bamboo sticks and soaked in a 0.1% sodium bisulfite solution for 10–15 minutes. This helps bleach any impurities, making the fans smoother and whiter. After rinsing with clean water, they are ready for the next step.
Drying is done by hanging the fans on ropes in the sun, ensuring even drying with no more than 12% moisture content. Once dry, they are bundled and packaged for sale.
Fans have a white color, crispy texture, and no unpleasant odor. When cooked, the strands remain intact, showing good elasticity, no raw starch taste, and a distinct, unique flavor that makes them a beloved traditional dish.
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The processing technology of fans