Cowhide candy is golden yellow, transparent, elastic, sticky and not hard. It uses white sugar, white sesame, starch and peanuts as raw materials to produce peanut candy, pine nut candy, original candy, strawberry candy, hawthorn candy and orange candy, which has become one of the "four treasures of tea and food" in Zhenyuan.
All the major food factories in the country produce candy, but there is a problem. Cowhide candy will collapse in summer, and it will be as hard as a stone in winter, and it will break when you knock it. Cowhide candy, which is far away from the earthquake, had the same problem at first. The reason why cowhide candy is hard is that sugar is cooled and reduced after making. To solve this problem, reducing sugar must be prevented. Therefore, Zhenyuantong added acid to produce invert sugar when making caramel, which solved the problem of hard crust sugar. It is precisely because of this research spirit that Zhenyuantong's cowhide candy has really become a specialty of Yangzhou. [ 1]
Classified editing
Pine nut sugar
Pine nut candy products are made of white sesame seeds, pine nuts, white sugar, refined starch, orange peel and osmanthus fragrans.
Peanut skin candy
Peanut candy is very famous in Zhejiang. It is made of rose crisp sugar, salt and pepper peanut peel sugar and starch gel sugar, and is made of white sugar, maltose, edible corn starch, white sesame, peanut kernel, drinking water and citric acid. It has the smell of sesame and peanut. Sugar is soft, sweet but not greasy, flexible and mellow, with a long aftertaste.
Lemon flavored candy
Lemon-flavored candy is made of white sesame, lemon, white sugar, refined starch, orange peel and osmanthus fragrans.
Mint candy
Mint candy is made from white sesame, mint, white sugar, refined starch, orange peel and osmanthus fragrans.
Green apple peel sugar
Green apple cowhide candy is made of top-grade white sesame, green apple, white sugar, refined starch, orange peel and osmanthus fragrans.
Strawberry sugar
Strawberry skin candy Strawberry skin candy and starch gel candy are made of white sugar, maltose, edible corn starch, white sesame, drinking water, strawberry essence, citric acid, etc. It is a new product developed on the basis of traditional taste, with golden and bright color, strawberry fragrance, sweet and tender taste, chewy and not sticky.
Hawthorn sugar
Hawthorn peel sugar is made of top-grade white sesame, orange, white sugar, refined starch, orange peel and osmanthus fragrans.
Production method editing
material
Ingredients: sesame100g.
Accessories: osmanthus fragrans 10g, wheat flour 200g.
Seasoning: 500g of sugar, refined lard100g, and 600g of honey.
craftsmanship
1. Put the flour into a container, take 700g of cold water and gradually add it to the flour. Stir with a shovel while adding, and prepare into a slurry without flour residue.
2。 Put sugar and 1/3 lard into a pot, add 250g water to boil, and then pour the slurry to boil together. About half an hour.
Sticky candy
Sticky candy
When the concentration is thin paste, add maltose to continue cooking. 1 hour, add the remaining lard and continue to cook for about 30 minutes. Then mix in osmanthus fragrans, stir well, and remove from the fire. The whole process should be shoveled and mixed constantly.
3. spread a layer of sesame seeds in the iron plate, pour the syrup on the sesame seeds, and sprinkle a layer of sesame seeds on the syrup. After a little cooling (usually half an hour in winter and about 1 hour in summer). Press it into thin slices about 0.8 cm thick with a rolling pin, cut it into strips, and then cut it into pieces. [ 1]
Quality control editor
Selection of starch
Starch generally contains amylose and amylopectin. As a gelling agent, starch mainly uses the coagulation and precipitation characteristics of amylose, that is, amylose molecules are precipitated in bundles. However, if this starch paste is concentrated to a certain concentration and cooled quickly, the amylose molecules in it can not be arranged in bundles and combined into a network structure, that is, a gel structure is produced, and other components such as sugar, starch syrup and water enter the network structure as fillers to form sugar bodies. It can be seen that starch is the basic substance that constitutes the skeleton of cowhide candy. So the higher the amylose content, the better. Generally, corn starch with more amylose and stronger gel strength (its amylose content is about 27 intestines) is selected.
Starch coarsening
Starch is the basis of forming sugar skeleton in production, and its gelatinization degree determines the quality of skeleton formation, so whether starch can be fully gelatinized has a great relationship. In order to ensure the full gelatinization of starch, we must first have enough water, which is usually 7~8 times that of starch. If it is less, gelatinization will not be enough to form a better network gel structure, and the sugar body will be hard and brittle and lack elasticity. Too much water will increase evaporation, waste energy and prolong sugar cooking time. Secondly, when starch is gelatinized, there must be enough heat energy supply, that is, steam is directly introduced into the sugar boiling pot through the steam coil, so that starch can be gelatinized quickly and fully to form colloid. The gelatinization time is generally 2-5 minutes, then the agitator is started, the steam valve is opened, and the sugar is boiled.
Control of reducing sugar content
Reducing sugar content is an extremely important technical index in the production of cowhide candy. The content of reducing sugar in the product is high, and the hygroscopicity of sugar body is enhanced. If it exceeds a certain content, it will deteriorate. If the reducing sugar content is too low, the sugar will lose more water and become hard, thus losing the proper characteristics of cowhide candy. According to the production experience, the content of reducing sugar is generally controlled between 35~45%. The source of reducing sugar is mainly starch syrup in ingredients. The main factors affecting the reducing sugar content of the product are starch syrup dosage, sugar boiling temperature, sugar boiling time and acid addition. When the first three factors are determined, the amount of acid added is the main controlling factor. The more acid added, the more reducing sugar is produced, and vice versa. In the production, samples should be taken regularly for inspection, the dosage of acid should be adjusted in time, and the dosage of starch syrup in the formula should be changed when necessary to ensure that the reducing sugar content of cowhide candy is within the specified range.
Control of water content of finished products
The moisture content of the final product is another important index of candy. Moisture content is very important to the elasticity and taste of sugar. If the water content is too high, the sugar body is too soft, irregular in shape, chewy and difficult to preserve; If the water content is too low, the sugar body is too hard to bite. Therefore, the water content is generally controlled between 9- 13%. It can be adjusted according to the change of seasonal climate. The water content is lower at high temperature and higher at low temperature. This requires that the end point of boiling sugar should be determined by practical experience, and the water content of finished products should be detected frequently to guide production in time.