Rice sugar is one of the famous foods in Jiangjin, Chongqing.

Raw material formula:

1. Fried popcorn (product1000kg)

550kg of glutinous rice, sugar 170kg, caramel 170kg, oil 175kg, and 50kg of peanut kernel.

50 kg of coal and 170 kg of firewood.

2. popcorn (product 1000kg)

660 kg of glutinous rice, sugar 100 kg, maltose 250 kg, oil 18 kg, peanut kernel 40 kg and saccharin 0.8 kg.

It consumes 220 kilograms of coal and 200 kilograms of firewood.

Production method: Popcorn candy is mainly made of glutinous rice and white sugar. First of all, you have to go through the rice milling process, that is, steam the glutinous rice and dry it in the sun to make it still the original grain, then mix 5 kilograms of glutinous rice and 200 grams of maltose every day to make water, bake it in a pot, and fry it with sand when the water is dry. At this time, 1 grain of rice can be increased to 4 grains (frying with lard or vegetables has the same effect, generally frying with sand is more fuel-efficient), and then using saccharin. Sugar weight of each popcorn 125g.

Jiangjin mi Hua Tang

Jinmihuatang, formerly known as Taihe Zhaimi Huatang, was founded in 19 10. Its rice flowers were originally fried in sand, but later they became brittle. Its products are crisp and sweet, beautifully shaped, low in price and easy to carry, so they sell well both inside and outside the province and are exported to foreign countries in the early 1960s. It was rated as 1979 quality product by Sichuan Commercial Bureau.

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 → steamed rice → black rice → crispy rice → boiling sugar → mixing sugar → boiling → packaging → finished product.

Production method:

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 in a pot and stir well. 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.