Jize sesame candy [Hebei Jize specialty]

What is Jize Zhima Candy? Authentic Hebei Jize specialty: Jize sesame candy

Content summary:Do you want to know what Jize sesame candy is? This article is a detailed introduction toHebei Jize specialty - Jize sesame candy. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jize sesame candy. The full text takes about 5 minutes to read, mainly including the basic introduction of Jize sesame candy and its nutritional value? What are the product characteristics of Jize sesame candy? The production method of Jize sesame candy, etc

Basic introduction of Jize sesame candy

Sesame candy is a traditional food in Jize County, the hometown of Mao Sui. It is sweet, crispy, pure and delicious, nutritious, and has a history of more than 200 years. It is a healthy food suitable for all ages

What is the nutritional value of Jize sesame candy

Rich in nutrients, it has the effects of promoting gastric qi, relieving cough, and treating constipation. It contains protein, glucose, and various vitamins, and has the effects of moisturizing, warming the lungs, and nourishing the stomach

The color is beige, sweet and delicious, with a crispy texture

The production method of Jize sesame candy

The main raw materials include corn (or millet), barley, sesame, etc

One large pot, two small pots, dustpan, water tank, scoop, sugar board, etc

1. First, use a 220 type grinder to grind the corn into rice grains. Mix 45 kilograms of water per 100 kilograms of corn grits (40 kilograms in summer), mix well, and stack for 5 hours. Then pour it into a pot and steam. After the soda comes up, deflate it. Add water every two times, for a total of 6 times. Add 20 kilograms of water for the first time, 10 kilograms for the second time, and 5 kilograms for the third time. The purpose of adding water is to steam the raw materials thoroughly and stew them until cooked. Steamed corn grits should be like frozen meat. 2. Stir 35% barley malt in the steamed raw materials, soak the barley in warm water for 1 hour, let it germinate indoors, and after germination, beat it with a blender or grind it into a paste with a stone. Steam it in a pot for about half an hour, then take it out and ferment it in a vat<3. After fermentation, sprinkle 50 kilograms of steam pot water on the raw materials. After 3 hours, pour the sugar water into another container and continue to boil the raw materials in the pot. Then add water twice, first add 200 kilograms of boiling water, pour the sugar water into the container after 2 hours, and add 100 kilograms of water. Filter the residue with a gauze bag, and boil the sugar water in the pot together with the sugar water poured out in the previous two times over high heat. After 2 hours, use a water ladle to repeatedly lift the sugar juice until it becomes slices, and then stir with a sugar stick for 1 hour. Then switch to low heat and continue boiling until a little bit of it becomes brittle in the wind when lifted with a wooden stick<4. Scoop the boiled sugar sauce into a small pot and cover it. (To prevent the sugar from getting too cold and becoming hard to open), immediately put on the plate and plate the strips. Plate about 1 kilogram at a time. One person first empties the sugar strips on the hook plate, then hand them over to another person to quickly pull them into strips. Hang a rod and pull them into cylindrical strips with a diameter of 1.5 centimeters. Finally, use a fire knife to cut them into small sections 15 centimeters long (heat the fire knife without turning red), then put them in a sieve and steam them up. Dip them in peeled sesame seeds. Generally, every 100 kilograms of corn produces 48-50 kilograms of sugar

The method for peeling sesame seeds is to soak the sesame seeds in cold water for 12 hours, remove them and stir fry them in a pot until they are half dry. Use a dustpan to scoop out the skin, then stir fry again for a second time. Stir fry the sesame seeds until they are swollen and coated with sugar