Xiaogan sesame candy [Hubei Xiaogan specialty]

What is Xiaogan sesame candy? Authentic Hubei Xiaogan specialty: Xiaogan sesame candy

Content summary:Do you want to know what Xiaogan sesame candy is? This article is a detailed introduction to the local specialty of Xiaogan, Hubei Province - Xiaogan sesame candy. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiaogan sesame candy. The full text takes about 10 minutes to read, mainly including the basic introduction of Xiaogan sesame candy and the product characteristics of Xiaogan sesame candy? How did the history of Xiaogan sesame candy come about? The production method of Xiaogan sesame candy and the awards and honors of Xiaogan sesame candy

Basic introduction of Xiaogan sesame candy

Xiaogan sesame candy is one of the famous traditional Han snacks in Hubei. The formula is mainly made of refined glutinous rice, high-quality sesame seeds, and soft white sugar, mixed with osmanthus, kumquat cakes, etc., and processed through 12 processes and 32 steps. Xiaogan sesame sugar has a comb like appearance, a white color like frost, a fragrant aroma, a sweet and delicious taste, and a unique flavor. It is rich in nutrients, containing protein, glucose, and various vitamins, and has the effects of warming the lungs, nourishing the stomach, nourishing the liver, and nourishing the kidneys

The product is mainly made of selected glutinous rice, sesame, and white sugar, and is refined with ingredients such as osmanthus and kumquat cakes. It is a pure natural green food without any chemical pollution or additives. Especially maltose, as the main raw material, also has the effect of moistening the lungs and treating asthma, which can significantly alleviate the condition of patients with bronchitis, asthma and other diseases. It is a multifunctional nutritional and health treasure

How did the history of Xiaogan sesame candy come about

Xiaogan had a filial son named Dong Yong who married the Seven Fairy Maidens who descended to earth. However, the Queen Mother was ruthless and ultimately broke up this loving couple. Dong Yong has a son named Dong Bao with the Seven Immortal Girls. After growing up, under the guidance of the prophet Mr. Guigu, he met the Seven Immortal Maidens. Seven fairy maidens gave him a bowl of millet and instructed him to cook only one grain every day, which could be used as a daily ration. After returning home, Dong Bao boiled a bowl of millet and turned it into a mountain of rice, pressing Dong Bao down at the foot of the mountain. Later, a special type of rice grew on Fanshan Mountain. Due to being a fairy seed from the Heavenly Palace, it has a particularly sweet taste, and is used by the people to make various foods. Xiaogan sesame candy is made from this glutinous rice. The sesame candy made from this glutinous rice has a fragrant and crispy texture, a delicious and non stick taste, and is very popular. So, this sugar became widely circulated in the local area

Method of making Xiaogan sesame candy

Shedding treatment of sesame

Process flow: Sesame → air selection → soaking → rinsing → hulling → rinsing and peeling → air drying → roasting → screening → cooling

Operation points: Sesame hulling treatment should be thorough, only in this way can the finished product be guaranteed to have a pure white color, crispy aroma, and no residue on the mouth. Therefore, it is necessary to strictly master the soaking and peeling process. Depending on the temperature of the air and water, the soaking time is determined to allow sesame seeds to fully absorb water and expand, making it easier to peel. According to the degree of soaking, the peeling time should be appropriately controlled to remove the sesame skin completely

The roasting requires a small amount and multiple pots to achieve the detonation of sesame particles. The color is neither yellow nor burnt. Therefore, strict control of firepower and roasting time is required

Preparation of barley malt

Process flow: barley → selection → soaking → germination → drying → crushing → finished product

Operation points: The quality of barley malt determines the yield of glutinous rice malt sugar and the color of the finished product. Therefore, it is necessary to focus on the following aspects

(1) Selection: First, wash the barley to remove impurities such as sand and stones, iron filings, broken grains, weed seeds, as well as floating wheat, shriveled wheat, etc

(2) Soaking: The water surface should be 10-15 centimeters above the wheat grains, the water temperature should be 15-30 ℃, and the time depends on the water temperature and weather. Generally, it is controlled at a water temperature of 15 ℃ for about 1 hour. The water temperature is 16-25 ℃ and the duration is about 45 minutes. The water temperature is between 26 ℃ and 35 ℃, and the duration is about 30 minutes. At the same time as the wheat grains absorb water, they also leach out pigments and bitter components from the grains. Soak in water twice after a 6-hour interval, about 15 minutes each time. Wait for the wheat grains to fully absorb water and gain 40-50% weight. The texture of the wheat grains is soft, and they are easily broken when pressed by hand. They protrude as buds, and the cross-section of the wheat grains contains white milky substances with a fragrance, indicating moderate soaking

In the hot summer weather, in order to prevent contamination and reproduction of miscellaneous bacteria, 0.03-0.05% bleach powder can be added to water during soaking

(3) Germination: After soaking, barley generally begins to sprout white root hairs within 16-30 hours, and the wheat temperature rises. Therefore, to remove the culture, the thickness should be moderate, generally controlled at 18-25 centimeters. To keep warm, the surface layer can be covered with burlap bags during cold weather. At this stage, malt is in its vigorous growth phase and needs to be watered every 4 hours and flipped every 8-12 hours. During operation, it is necessary to prevent the shedding of wheat grain roots and the formation of bud clusters, in order to eliminate CO2 and other gases and heat. And ensure sufficient oxygen supply. The optimal temperature is between 18-25 ℃, and the best length for the buds is 2-3 times that of the wheat grains

(4) Drying: There are two methods: natural drying and artificial drying. It is better to dry naturally after air drying. Artificial drying should be carried out at low temperatures. Generally, the humidity during the initial drying stage is 35-40 ℃, and then gradually increases until the temperature does not exceed 50 ℃. Malt that is dried is generally required to have shiny grains, a light yellow color, a fragrant aroma, and a crisp and sweet texture when chewed

(5) Grinding: The dried malt is immediately ground and the roots are sieved out. Due to the lack of enzymes in the roots, leaving them can also affect the color of the product

The award-winning honor of Xiaogan sesame candy

In 1981, it was awarded the National Silver Medal

In 1994, Vice Premier of the State Council Zou Jiahua personally inscribed the words "China's One Absolute" and brought back Hubei's only "True Absolute Cup"

In 1995, it was awarded the title of "China International Food Technology Star" product at the first China International Food Expo