1, product features: sweet and delicious, with rice fragrance, no smell.
2, raw material formula: glutinous rice 80 kilograms, sugar 30 kilograms, caramel 16 kilograms, oil 28 kilograms, white sugar 19 kilograms, a small amount of sweet-scented osmanthus.
3, process: rice dry popcorn syrup syrup molding.
4, manufacturing points:
Make dry rice: Wash the glutinous rice panning, soak it in water for 7-8 hours, remove and steam it into sticky rice, dry the rice and dry it, and mix the ingredients into pieces.
Popcorn: There are usually two methods. One is sand and the other is fried. The sand frying method is to filter the sand and wash it clean, remove the coarse grains and the fine powder, and leave the uniform sand grains slightly smaller than the grains. The sand with soybean oil, stir fry, so that the appearance of smooth sand, and then put the sand into the pan sizzling, put in dry rice, stir fry with acute fire, pan after the timely pan, sieve to sand. In the frying method, the cooking oil is put into a pot and heated to about 180°C. The rice is put in a dry rice and quickly removed when it burst into flowers. Be careful not to burst coke or bad popcorn.
Syrup syrup: Put the sugar and water in the pot and heat it. After adding the pan, add the sugar and dip it to 116-120°C.
Forming: The popcorn is poured into a good syrup and stirred evenly. Afterwards, the popcorn is spread into a mold and flattened to a thickness of about 3.5 cm. Finally put a layer of white sugar on top, sprinkle with sweet-scented osmanthus, and cut the squares with a knife.
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