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How to choose mung bean fans

How to choose mung bean fans

Sometimes we can see that some people get sick and go to the hospital because of eating inferior mung bean fans. The main reason is that the users themselves lack the method of selecting the correct fans, so I will give you an inventory, and I will introduce them below.

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Reasons why Longkou fans are popular

Reasons why Longkou fans are popular

Fans are a common food in our life. They are thin filaments made of mung bean powder or sweet potato starch. In life, we often use fans to make soups or salads. Longkou vermicelli has a long history, the silk strips are uniform, neat, white and transparent, and the vermicelli does not break even after being boiled for a long time. It is a traditional specialty in Shandong. Longkou vermicelli is very popular in people's life. Why? Below is a detailed introduction to you.

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Reasons why mung bean fans do not turn green

Reasons why mung bean fans do not turn green

The difference between mung bean fans and ordinary fans is probably the raw materials. The production of mung bean fans is relatively simple, and the effect is obvious. Of course, the purchase is also more important. Friends who like to eat fans will find that the mung bean fans they buy are not green? Could it be that the fans you bought are fake? Let me explain this issue to everyone. In fact, the authentic mung bean fans are not green, and the green ones are usually pigmented. The origin of mung bean vermicelli or its practice is mainly by fermenting the soaked mung bean for 24 hours. After fermentation, the protein in the mung bean will be dissolved in the water, and then the starch will be precipitated, and then processed. , It can be seen that the main ingredient of the mung bean vermicelli we eat is the starch in the mung bean, not its green skin, so the color will naturally not be green. Through the explanation of the above content, now you should know why mung bean fans are not green at all. In fact, to understand the characteristics of a product, it is necessary to analyze from its production method and the characteristics of the production materials. This is relatively complete.

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Export-grade Longkou fans_Fans all over the country

Export-grade Longkou fans_Fans all over the country

Fans, homophonic with Fans, became popular on the Internet after being given a new meaning. The "fans" we know today are not "Fans" in the true sense. In the "Qi Min Yao Shu" in the Northern Wei Dynasty, there is a record of making powder cakes. Export-grade Longkou fans are the best among fans. They were famous for their exports from Longkou Port, but their birthplace was in Zhaoyuan, the capital of China. Zhaoyuan has always spread like this According to the legend, when Sun Bin and Pang Juan followed their master Guiguzi to learn art, Guiguzi asked them to invent a kind of food that "goes in and out of the pulp". Pang Juan made tofu, and Sun Bin invented fans. Until the Qing Dynasty, the Xu Dengyong family of Xujia Village, Zhangxing Town, Zhaoyuan City founded Longkou Fans. Not all fans can be called Longkou fans, and there is such a regulation in the national standard that "only fans processed from mung beans or peas are called Longkou fans". In 2002, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China issued a document to include Longkou fans in the protection of geographical indications. The logo of "Longkou fans" is limited to Zhaoyuan City, Longkou City, Penglai City, Laiyang City, Laizhou City, and five counties and cities. Fan production enterprises use. In 2007, export-grade Longkou fans were included in the first batch of products exchanged with the EU's geographical indication protection products. In 2010, Longkou fans became a product of mutual recognition of geographical indications between my country and the EU. In 2014, Longkou fans successfully applied for a representative project of intangible cultural heritage. The whole manufacturing process of export-grade Longkou vermicelli is: soaking raw materials, crushing, precipitation, powder leakage, freezing, strip drying, shaping drying, metal detection, and packaging.

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Common identification methods of mung bean fans

Common identification methods of mung bean fans

Although mung bean fans are famous all over the world, there are also many criminals who take the opportunity to fake and use fertilizer and starch to make fans. The housekeepers need to be reminded that traditional vermicelli uses high-quality mung beans as raw materials. The vermicelli made in this way has a uniform thickness, strong viscosity, and is not easy to break. It's hard for fans to do that. Common identification methods of mung bean fans: In general, there are two ways to identify fans. One is to use the method of burning to identify whether there are organic additives in the fans. Under normal circumstances, pure starch products are more difficult to burn, while fans with additives can be completely burned. . The second is to know whether the fans are made of mung bean starch or mixed with other starches by boiling with water. This process takes about 5 minutes. After boiling for 5 minutes, the shape of the vermicelli is relatively complete, indicating that it is made of pure mung bean starch. If the vermicelli is broken and cannot be picked up, it means that it is mixed with other starches. Compared with the whiteness and brightness of other fans, the whiteness and brightness of authentic Longkou fans are moderate, and the fans are transparent or translucent. If it is too white, it is possible that bleach has been added. Or gently squeeze the whole bag of vermicelli with your hands, authentic vermicelli, flexible and elastic, if the vermicelli is crispy and broken, it means the quality is not good.

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