Production method 1. Soak beans: Use cold water when soaking. Soaking beans is better. Soak at a temperature above 36℃ for about 65438 02 hours, at a temperature below 30℃ for about 30 hours, and at a temperature below 65438 00℃ for more than 48 hours.
2. Go to the "mouth": After the beans are soaked, you must go to the "mouth", that is, break the shell of the bud, and it will be brittle when fried.
3. Alum soaking: soak the beans after removing the mouth and mix them in water according to the ratio of 100 kg beans 1 kg alum. Alum soaking time is about 10 hour, which should not be too long.
4. Stir-fry: stir-fry 10 ~ 15 minutes with high heat and oil temperature of about 200℃, and take out the pot when the beans are crisp.
5. Mix the accessories: mix the sweet sauce first. If it is too dry, add some soy sauce. After the sweet sauce is mixed, it needs to be fully cooled before adding other auxiliary materials such as salt and spices.
6. Frosting: Dissolve sugar and maltose in water, and then cook to 1 15℃, so that frosting can be applied to beans with mixed accessories.
7. Packaging: Drain the sugar beans, cool and package.
Product quality specifications: the granules are complete, the petals are broken below 2%, the sugar is evenly coated, and the sugar rate on the granules is above 95% without adhesion. Color: Tea leaves have the same pattern and color. Structure: The particle surface is similar to mulberry, crisp and free of impurities. Taste: crisp, and has a unique flavor of sweet, spicy and salty.