Agricultural Product Processing Technology Garlic Processing

Author: Xie Zhoumeng
Publisher:
Publishing Date: 2001-01-01
Features: This book provides a detailed introduction to the relevant technologies and main equipment involved in vermicelli production. The book is divided into eight chapters: Chapter 1 Overview; Chapter 2 Green Bean Soaking; Chapter 3 Acid Slurry; Chapter 4 Starch Extraction; Chapter 5 Vermicelli Shaping; Chapter 6 Vermicelli Drying, Packaging, and Storage; Chapter 7 Comprehensive Utilization; Chapter 8 Edible Uses of Longkou Vermicelli. The book explains certain key issues in the vermicelli production process. At the end, it also introduces various edible methods of vermicelli. This book is suitable for vermicelli production personnel in factories, workshops, and rural enterprises across the country, and can also serve as a training textbook for vermicelli production personnel.