Luonan Man Sugar [Shaanxi Luonan Specialty]

What is Luonan Man Sugar? Authentic Shaanxi Luonan Specialty: Luonan Man Sugar

Content Summary:Do you want to know what Luonan Man Sugar is? This article is a detailed introduction to the special product ofin Luonan, Shaanxi Province - Luonan Mantang. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Luonan Mantang. The full text takes about 3 minutes to read, mainly including the basic introduction of Luonan Mantang and the product characteristics of Luonan Mantang? The production method of Luonan Man Sugar, etc

Basic Introduction of Luonan Man Sugar

Luonan Man Sugar, also known as Pear Paste Sugar or Maltose Sugar, was famous as early as the Ming Dynasty and has been popular for more than 400 years, selling well in Shanxi, Henan, Gansu, Shaanxi, Hubei and other places

Luonan Man Candy is mostly produced in winter and spring, especially before the Spring Festival and the lively January, which is a great season for the sale of Man Candy and a great gift for friends and family

The production method of Luonan Man Candy

Luonan Man Candy is made by boiling corn. Originally, corn syrup could be made in various places, and there was no magical place. However, Luonan Man Candy is different from others. It not only has a unique production method, but more importantly, the sunshine climate and soil conditions here are unique. The corn grown here has high viscosity and sugar content. It is not only sticky and sweet, but also has a pear like aroma. The various candies made are naturally unique, especially Man Candy, which is even more unique. Luonan Man Tang is most famous for its products made by the Liu family in Xisi Community, Chengguan Town. Liu Zhongliang is still the fifth generation inheritor to this day. The technological process is as follows: first, crush the corn, pour it into a large iron pot, add water and boil it over high heat for about 10 hours, boil it into a paste, add some mashed malt, after saccharification, filter it to remove the residue, and then boil it over low heat to form a thin sugar, that is, vinegar sugar; Then add vinegar and sugar to the heat and simmer until the sugar content reaches about 90%. Add an appropriate amount of alkali and stir continuously to ferment, gradually expanding the volume to a certain extent. Take it out of the pot and place it in the prepared model or porcelain basin. After cooling, it becomes raw sugar