Ma Rong Crispy Candy [Specialty of Jinshi City, Hunan Province]

What is Ma Rong Su Tang? Authentic specialty of Jinshi, Hunan: Ma Rong Su Tang

Summary:Do you want to know what Ma Rong Su Tang is? This article is a detailed introduction to the special product ofin Jinshi, Hunan Province - Ma Rong Su Tang. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ma Rong Su Tang. The full text takes about 4 minutes to read, mainly including the basic introduction of Ma Rong Su Tang and the product characteristics of Ma Rong Su Tang? How did the history of Ma Rong puff pastry come about? The production method of Ma Rong puff pastry and the awards and honors of Ma Rong puff pastry

Basic Introduction of Ma Rong Su Sugar

Ma Rong Su Sugar is produced in Tianjin City and is a traditional product with a long history in Hunan Province. It has a history of more than 200 years and is mainly made from raw materials such as malt sugar and sesame kernels.

What are the product characteristics of Ma Rong puff pastry

It has the characteristics of being crispy and smooth, layered clearly, with a pure and rich aroma, and a suitable and refreshing sweetness. It is a delicacy suitable for all ages and is a great gift for friends and family. It can be said to be a delicious food for the people and create a good taste for them

The famous Ma Rong Su Tang, which is broadcasted in Jiuli and renowned all over the world, is produced in Jinshi City, a major town in northern Hunan, the hometown of Meng Jiangnu and Che Wuzi

Method of making Ma Rong puff pastry

Ma Rong puff pastry is carefully selected, finely made, and the process is complex. Only when sesame is used to make sesame seeds, it needs to go through fifteen processes including hemp selection, soaking, crushing, washing, sun drying, screening, wet hemp, expanded hemp, stir frying, powder hemp, mixing and stirring, two rounds of grinding, and screening to become sesame seeds; When white sugar is processed into powdered bone, it also goes through five processes: 60% white granulated sugar and 40% sugar or maltose are mixed, put into the pot, add proper amount of water and boil, pour the sugar into the plate after it is shredded, cool it, whiten it (make it tough and elastic, just like white cream, and the rolled bone powder is as thin as paper), and maintain it with glutinous rice flour. The above two types of raw materials have gone through so many processes, but they are still only semi-finished products. They need to go through processes such as frying sesame seeds on one side, steaming flour bones on the other side, and both of them need to be put on the table at the same time. They need to be dried, layered, sliced, shaped into blocks, placed on pallets, and selected into packages to be made

Awards and honors for Ma Rong Su Tang

In 1981, it was rated as a high-quality product by the provincial government, and in July 1983, it was rated as a systematic high-quality specialty product by the Ministry of Commerce.