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technological process

water addition: 1 Jin of white sugar is added with 35 Jin of water and stirred evenly to dissolve the sugar.

Boiling: Before boiling, you can add vegetable oil, soybean oil, vegetable oil and peanut oil to the interlayer, or add oil to the cauldron, and put the small cauldron in the cauldron (it needs to be supported, so as not to touch the bottom of the cauldron, so as to avoid burning the sugar). When the pot is ready, pour the sugar solution into the upper pot, boil it for five or six minutes, and then add 1 kg of alum solution dissolved in 1 kg of water. When the temperature in the sugar solution rises to 15℃, stop the fire and cool down.

crystallization: after the sugar solution is taken out of the pan and put into the pan, the pan should be placed on the kang and covered with a quilt. The temperature in the pan should be kept at about 9℃ that day until the seventh day. If the temperature is not enough, fire can be added to raise the temperature of the kang. Generally speaking, sugar solution is not afraid of cold or heat during crystallization. The longer the gasification is kept, the higher the crystallization rate of rock sugar is.

packaging: when the sugar solution is completely crystallized, it can be packaged out of the tray.

if the candy is too big, you can bake it with a 1-watt folding lamp, move it while baking, and break it by hand for about one or two minutes.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = > home-made rock candy technology

Rock candy is a good gift for visiting relatives and friends in rural areas. It is not only nutritious, but also can be used as medicine to treat many diseases. Making crystal sugar for sale at home is also a way to make money. This paper introduces a method of making rock candy at home.

1. preparation of sugar solution: select 1kg of high-quality white sugar, add 35kg of clean water, and stir well to make the sugar fully dissolve in water.

2. Boiling method: Before boiling the sugar solution, add vegetable oil into the interlayer of the sandwich pot, then pour the prepared sugar solution into the upper pot and boil it with fire. When the sugar solution boils for 5-6 minutes, add 2KG of saturated alum solution at room temperature, stir while adding it to make it fully mixed, measure it with a thermometer, stop the fire when the temperature in the sugar solution rises to about 15 degrees Celsius, and take it out of the pot after cooling. The best pot temperature is 115~12 degrees Celsius.

3. Crystallization method: put the sugar solution out of the pan into a plate, put it on a heatable adobe sleeping platform and cover it with a clean quilt. The temperature in the plate was kept at about 9 degrees Celsius that day, and then it was cooled by 1 degrees Celsius every day until the fifth day. If the temperature is not enough, fire can be added to raise the temperature of the kang. Under normal circumstances, sugar liquid is not afraid of cold or heat during crystallization, because crystallization water is mostly vaporized, and the greater the vaporization, the higher the crystallization rate of rock sugar.