Making method of Jiangjin popcorn candy

Ingredients: crispy rice19.5kg, crystal sugar 0.75kg, peanut kernel1.45kg, Sichuan sugar13kg, sesame seed 4.8kg, peach kernel 1. 1 kg, maltose 9.4kg..

Technological process: selecting glutinous rice → steaming rice → black rice → crispy rice → boiling sugar → mixing sugar → boiling → packaging → making finished products;

1. Selecting rice, steaming rice and making cloudy rice: Select Yibin glutinous rice, sieve it, remove impurities, wash it in clear water, soak it in clear water for 10 hour, then steam it in a steamer and pour it on a bamboo mat. After cooling, it is dispersed and then dried or dried in the shade to form cloudy rice.

2. Cooked rice: Pour the rice into the pot, stir-fry it with low fire, pour a proper amount of boiled sugar (100 kg of rice and 1.88 kg of white sugar for cooking) when the rice is slightly cooked, stir the rice and boiled sugar evenly, put it in the dustpan cover for about 10 minutes, then dry it with a rice frying machine, and then. When crispy rice is cooked, the rice should be cooked when the oil temperature reaches about 150℃, about 1 kg each time. After the crispy rice is soaked, the oil drops will be dried, and the un-soaked rice will be screened out to make crispy rice.

3. Mixing sugar, boiling and packaging: firstly, boil sugar, put white sugar and maltose into the pot, add appropriate amount of water to mix and boil, and take out the pot when the temperature reaches 130℃. Then put the crispy peanuts, peach kernels and crispy skin into the pot and stir evenly. After taking out the pot, put it into the pot, sprinkle with rock sugar, cook sesame seeds, smooth them, spread them tightly, and cut them with a knife. After lifting the chopping board, it is packaged into finished products. Please consult Chongqing Hua Fei Food Technology Promotion Service Co., Ltd. for detailed formula and practice.