The production process of sugar-fried chestnuts: screening → cleaning → pre-frying → adding sugar → boiling.

1. Screening: ⑴ Select high-quality chestnuts with correct fruit shape, uniform size, full seeds, and no pests and diseases as raw materials. (Note: The size of the chestnut fruit must be uniform, otherwise it will affect the sugar-fried chestnut effect.) ⑵ The best gravel used for sugar-fried chestnuts is clear water sand, and the diameter of the gravel should be 3-4 cm.

2. Cleaning: Clean and dry the selected chestnuts and gravel. (Note: It is advisable to dry the chestnut fruits for half a day before putting them in the pot).

3. Pre-fry: Put the dried gravel into the pot, add fire to the pot to heat the gravel in the pot to hot (about 50℃), then put the fresh chestnuts into the pot, and mix the chestnuts and The ratio of gravel is 1:2. Use a shovel to constantly turn the gravel and chestnuts so that the chestnuts are evenly heated.

4. Add sugar: When the chestnuts are 70 to 80% mature, add sugar syrup. The ratio of sugar syrup to chestnuts is about 1:60. (Note: Glucose should be added in 2-3 times).

5. Remove from the pot: When a transparent film forms on the surface of the chestnuts, tap the outer shell hard enough to crack, the chestnut kernels are separated from the inner bark (astringent skin), and the chestnut meat becomes soft, you can remove the heat from the pot. Pour the gravel and chestnuts out of the pot and put them into a sieve to sift. The gravel can be put back into the pot and can be reused many times.

The above description is manual operation, and mechanical operation is similar to it.