The practice of brown sugar and rice sugar

Brown sugar, sesame oil and rice sugar are characterized by crisp, sweet and slag-melting, hard and chewy skin, and have the special fragrance of brown sugar, sesame oil and peanuts, so they are good vegetarians.

Formula of raw materials: glutinous rice 1 4.5kg, peanut kernel17.5kg, caramel 7.5kg, sesame seed 2.5kg, sesame oil1kg and brown sugar14.5kg..

Production method:

1. Making Yunmi: Select glutinous rice with big rice grain and white color, wash it, soak it in cold water 12 hours (doubled in winter), then steam it thoroughly with strong fire. When it is not centered on rice, take it out and open it in the cold (2 days in winter and 3 days in summer), harvest a half-warm rice ball, and knead it into a ball to dry in the shade (it can also be dried in winter).

2. Rice making: Mix turbid rice with clear sugar water, dry it, and then fry it with river sand (river sand must be washed and refined with vegetable oil). The key to fried rice is to master the heat, and the pot should be on fire. After frying, the fire color is moderate, and the humidity is moderate (long-term dryness does not foam, wet does not crisp, and the top teeth), and the rice flower is slightly yellow.

3. Stir-fry peanuts: select peanuts with even and firm particles and stir-fry them in an iron pan with moderate heat until they are slightly yellow.

4. Stir and boil the sugar: after the brown sugar is boiled, add a proper amount of soybean milk or egg white solution to make the sugar surface foam and the mud and sand sink to the bottom, that is, defoam, filter and purify. When boiling sugar, add proper amount of maltose and vegetable oil to master the heat color. Xia Dang is old fire color (tender and easy to collapse), and the take-off line is manual 17 ~ 20 cm. When the fire is tender in winter (old teeth), the flying line 10 ~ 13 cm.

5. Mixed sizing: according to the formula standard, pour popcorn, peanuts and sesame seeds into the sugar pot, turn off the fire, and add appropriate amount of sesame oil to mix well.

6. Molding: put the stirred rice candy blank into the basin frame of the kitchen table (the basin frame is square, the big frame is 67 cm square, the small frame is 33 cm square, and the capacity is 1.5 kg), roll it evenly with a roller, then cut it into large pieces with a long knife, and then cut it into strips with a knife.

7. Packaging: It is packaged according to specifications, and the paper seal has specifications of 100g and 200g. It is customary to sell in batches by kilogram. Products must be sealed in porcelain cans or iron boxes and kept in a cool and dry place. Moisture-proof, ventilated and exposed to the sun, so as to avoid being soft, brittle, airtight and insoluble.

Quality standard:

Specification: rectangular, flat surface, uniform thickness, no edges and corners, 72 tablets per kilogram.

Color: dark yellow, shiny surface.

Tissue: crisp and slag-melting, not sticking to teeth and not talking back. Peanut kernels and sesame seeds are evenly distributed without amorphous impurities.

Taste: It has outstanding brown sugar and sesame oil fragrance, rich and pure fragrance, and no peculiar smell.