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Liquor sugar production technology
Liquor is a product of sugar in the form of sugar in the shell. It is molded into a layer of sand crystal shells around the powder mold after injection molding, so its appearance is determined by the shape of the powder. The round head type is common, because the round head type is convenient for laying powders and injection molding. Refill liquor with high concentration. The liquor heart granules should be small enough for the whole grain to be imported and eaten, otherwise the granules will be too large and when the chewing breaks, the liquor will flow out, causing the clothing to be stained. Sugar cartons are used in multi-purpose cartons, which are filled with paper crumbs to prevent them from colliding and breaking. (1) The fruit decanter sugar formula 2.5kg, water 0.75 to 1kg, Liquor 0.5kg, fruit dew essence 8 to 10mL, a little pigment. The main operation: 1 the sugar and water into the pot, heating and melting, filtering through the enamel sieve into the sugar pot, boil until 112 °C away from the fire. 2 Add gin and flavor to the syrup. If you need to adjust the color, you can mix in the color at the same time. Then store the syrup in the long jug, put the pot in one hand, hold the pot in one hand, and fill the syrup in the powder mold. 3 filling the syrup should be flat with the powder mold, injection finished, the surface of the syrup with a sieve cover a layer of starch, and then send drying room bake for 6 to 7 hours. 4 After baking, use a thin wood board (larger than the size of the checkerboard) to cover the powder mold plate, turn the mold plate over and make the powder mold plate on the wood. 5 Each powder board must be turned one by one, continue to bake overnight, the purpose of the turntable is to make the sugar shell crystal uniform thickness. On the 6th day, the powder tray was turned back to the front, the boards were peeled off, and sugar particles were scooped one by one, and the attached starch was brushed with a soft brush. (2) Sugar and ginseng Formula II Sugar 2.5kg, water 0.75kg, caramel 0.25kg, Liquor 0.5kg, essence 8-10ml. (3) Reference formula for sugar in the shell sugar: 2.5kg of white sugar, 0.75kg of water, 0.5kg of juice, a little pigment, and 8-10ml of essence.