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Malt candy production method Malt candy practice
1, breeding buds. Wash the wheat grain or barley grain, put it into a wooden barrel or tile jar, add water to soak. Soaking water, summer with cool water, winter with warm water. The wheat grain soaked 24 hours after fishing, into the basket, with warm water two or three times a day sprouts, the water temperature should not exceed 30 ℃. After 3 days - 4 days, when the wheat grain grows out of the two-leaf package heart, cut it into pieces, and the more broken the better.

2, steaming. Wash the corn grains or glutinous rice, soaked in water for 4 hours - 6 hours, to absorb water expansion, pick up and drain, placed in a large rice cooker or steamer, 100 ℃ steam to the corn grains or glutinous rice without hard heart, take out of the bamboo mats spread, cooled to 40 ℃ -50 ℃.

3, fermentation. The cooled corn grains or glutinous rice, mixed with chopped wheat malt or barley malt, fermentation for 5 hours -6 hours, and then packed into a cloth bag, firmly tied the bag.

4. Pressing. Put the cloth bag on the press or native juicer, squeeze out the juice, that is, maltose.