Sesame candy is made from corn, millet or rice. "Tanggua" is a very sticky candy made from yellow rice and malt. Production method of sesame candy. Sesame candy is a traditional product in my country. It has a unique flavor and tastes crispy and sweet. It is not only a favorite food for children, but also for adults. I like to eat it. The processing method of sesame candy is simple and suitable for rural family production. 1. Preparation of barley malt: Soak the screened barley in 30℃ water for 30 minutes, remove it and place it in a jar or jar with a hole in the bottom. To determine the moisture content and heat, pour water 3 to 4 times a day. After two days, the roots will begin to appear. When all the wheat roots have emerged, pour them out and spread them flat in a bamboo basket with a thickness of 8 to 10 centimeters. Continue to cultivate until the length of the malts. If it is 1 to 1.5 times longer than its own length, it can be used to make mash. Unused malt can be dried in a ventilated place for later use. 2. Preparation of mash: Add an equal amount of water to the raw barley malt and grind it with a refiner. , and the mash is made. Generally, the amount of mash should be 5% to 10% of the weight of the raw materials based on dry malt powder (pulverized by drying malt). The amount of fresh malt can be increased appropriately. 3. Cook until weak. (Liquefaction): 50 kilograms of cornmeal (80 to 140 mesh fineness), add 2.5 times the amount of water into a large pot, add 100 grams of 2500 units of amylase with 30°C warm water, add it to the pot, and cook over high heat. Stir properly with a spatula. After boiling, continue to cook for 5 to 6 minutes. If using millet or rice, soak it and then add warm water when saccharifying. Rice) into a large vat, add about 50 kilograms of water (rice should be added with more water), when the temperature drops to 75°C, add the prepared mash into the vat (if there is no mash, add 200 grams of amylase ), the porridge temperature continues to drop after adding the mash, and it is difficult to maintain a constant temperature of 60°C, but it should not exceed 60°C except for packaging. Use the smoke bath method, that is, let the smoke with higher temperature pass around the tank. During the saccharification period, the upper and lower temperatures in the tank are inconsistent. The saccharification time takes about 6 to 8 hours. As a result of saccharification, clear liquid will appear in the upper part of the tank. Knead the liquid with your hands and it is considered to be saccharified. 5. Filter. Use a cloth bag to filter the saccharified porridge. You can also lift the four corners of the white cloth to filter the slurry, squeeze it dry, add warm water and filter. Filter until clean. The slurry can be used as feed. 6. Decolorization: The sugar made from corn flour has a darker color and needs to be decolorized when making sesame sugar (millet and rice do not need to be decolorized). Pour the filtered slurry into a large pot and heat it to 80°C. Add 2% to 2.5% of the raw material weight of activated carbon, stir thoroughly, and continue to raise the temperature to 100°C for 30 minutes to make the sugar solution become transparent white. After decolorization, filter it while it is hot with a clean cloth bag to filter out the activated carbon residue. . Boil the sugar: Put the syrup filtered for the second time into a clean large pot and start to boil the sugar. The heat should be increased first and then reduced. During the sugar boiling process, an appropriate amount of white sugar can be added, and the amount added will vary according to the raw materials used. Generally, you can add more millet and rice sugar because of low yield, and less corn sugar. Adding white sugar can not only increase the sweetness of the product, but also improve the yield and reduce costs. During the cooking process, use a shovel to stir constantly to prevent the pot from sticking. Heat and concentrate until it reaches about 45 degrees Celsius in Baume. Use a stick to pick up a little bit and it becomes brittle when exposed to wind. Then you can stop the heat and take it out of the pot. 8. Remove the sugar: Brush the inside of the basin with vegetable oil (anti-stick basin), use a shovel to shovel the boiled sugar into the basin, add a small amount of water to the pot after shoveling it clean, bring it to a boil, and let it steam up and fill the room. It can play a role of heat preservation. Place the sugar basin on the pot and start pulling out the sugar. Generally, two people work. Use an oiled knife to cut off a piece of jellybean weighing about 2 to 3 kilograms. The two people take advantage of the situation to quickly pull it out, fold it, and pull it out again. (You can plant a smooth wooden stake on the stove in advance for assistance. Wrap the tool around it and pull it out). By repeatedly pulling out, the sugar cubes become long strips and become whiter as they are pulled out. When the candy is about 30 millimeters in diameter, one of them quickly sends the candy outside through the hole reserved in the wall. Place a workbench outside the hole, and one person will receive the candy, pull it on the case with a little force, cut it into 200 mm long sections with a knife, and then code them. Because the sugar becomes brittle when it is cooled outside, the action should be quick. If it is too brittle and difficult to cut, you can heat the knife before cutting. 9. Stick sesame seeds: The sesame seeds should be soaked for several hours in advance, the water should be controlled, put in a basket and peeled with a wooden pestle, and then fried in a pot. The fire should not be too high to keep the sesame seeds cooked and white in color. Peel it with a dustpan and it's ready to use. When sticking sesame seeds, you need to use a pot to boil hot water, put the cut candy sticks on the iron fence, and put them in the hot steam. When the surface of the candy bar becomes sticky, immediately pour it into the sesame basket, sprinkle a layer of peeled cooked sesame seeds with a small spoon, and then clean it slightly before packaging it for sale. Production method of sugar melon: The method of making sugar is the same as that of sesame sugar, except that corn (millet, rice) is replaced by yellow rice. The candy stick drawn into a long shape is called "Kanto candy", and the candy drawn into an oblate shape is called "Tanggua".