1. The raw material formula is 28 kg of frozen rice, 9 kg of white granulated sugar, 8.5 kg of glutinous rice bran sugar, a small amount of sweet-scented osmanthus, a small amount of red silk, and 10 kg of tea oil.
2. Process flow
(1) Preparation of frozen rice: Use glutinous rice with full grain and long white body, put it in a clear water tank and pour it into a clean water tank and soak for 14 to 15 hours. rinse. At the same time, wash the ravioli (steamer) and place it in a pot to heat it. After it has been warmed, slowly pour it into the drained glutinous rice (see steamed rice and pour it immediately). When the rice noodles in the steamer's face are out of steam, cover and cook for about 40 minutes before uncovering. Repeatedly pinching steamed rice by hand, when the hand feels soft and no hard heart meters, can be placed on the rubbing plate in the pan flat cooling, after 10 hours with a wooden spade and mix it again, and then by 5 to 6 hours, steamed rice becomes hard For the frozen rice. At this point, rubbing the mass with hands is to disperse, and immediately disperse all the masses, and move them to the drying field to dry them with a mattress, until the two teeth are bitten by the teeth. This results in a translucent dry frozen rice seed. The first year of processed frozen rice is best reserved for the following year, because the texture of frozen rice is crunchy for six months to one year, and the quality is better.
(2) Fried rice: Pour 100-150 kilograms of tea oil into an iron pan and heat it to boiling (110-120°C). Add 800-1000 grams of sieved rice to fry the frozen rice and fry until the rice is bubbling into rice. Use a colander to pick up and shelve one side of the drain, so that the cycle of operation, each fried 3 to 5 pots need to remove impurities in the pan to avoid deepening oil, affect the quality of rice. After the rice dumper has drained the oil, immediately pour it into the pan and spread it out to cool it, then sieve to remove the hard rice and the broken rice. According to the size of the wooden shelf, call the rice blossoms and put them in separate containers.
(3) Caramel seasoning: Pour white sugar, sugar, and water in proportion to the sugar pan and heat to about 40°C. Gradually reduce the temperature of the furnace at this time, and add sugar and sweet-scented osmanthus and rice flower according to the amount, mix evenly. The action of mixing should be rapid. If the time is too long, the water in the sugar liquid will evaporate too much, it will make the finished product “sand changeâ€, and the adhesion will not be continued, which will affect the quality of the finished product.
(4) On-saw slicing: The hot and cold mixture shall be scooped to the wooden shelf on the board, and the rice shall be smoothed with a small amount of water by hand, sprinkled with a small amount of red silk, and then gently rolled with a wooden drum. Then take the wooden frame and cut it with a knife
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