Raw material formula rice cake 100 kg barley 8 kg Production Method 2. Steamed wolfberry: Place the dried rice glutinous rice cake powder into the oyster sauce. Steam the oysters for 40 minutes. When it is steamed, it must be burned by fire to facilitate saccharification and increase the sugar yield. 3. Saccharification: The steamed rice bran cake powder is air-dried to about 75°C, and the lower malt will (with about 8 kg of barley per 100 kg rice bran cake flour, about 2.3 kg of barley malt is milled into pulp). Mix well, and when the temperature drops to 55°C, the next cylinder is saccharified. The saccharification temperature should be maintained at 50-55°C for 4 to 5 hours. 4. Mix with water, add pulp: After saccharification, add 2 times warm water (the water temperature is the same as the saccharification temperature), and the sugar mash will bubble up. When the sugar granules floating up are dry, 150% of water is added. The interval between two additions of water depends on the degree of saccharification. Usually 2 to 3 hours, and then put the slurry, that is, release the bottom of the tank of sugar water. The sugar morsels obtained after pulping can be used as feed. 5. Sugar: Can be heated with direct fire or steam, and the fire force must be fierce at the beginning. With the concentration of sugar, the firepower gradually weakened, and finally with warm fire, until you get the required caramel.
Pine nuts (also called pignoli) are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species
of pine produce seeds large enough to be worth harvesting; in other pines the
seeds are also edible, but are too small to be of notable value as human food.
Our Chinese pine nuts grow in Heilongjiang and Jilin province of China. The
mainly varieties are pure red pine nut
kernel and cedar pine nut kernel.
Pine nuts have been eaten in USA, Europe, Asia and many other countries. They
are frequently added to meat, fish, salads and vegetable dishes or baked into bread.
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1. Crushed and seasoned: The rice bran cake was crushed and sieved with a sieve of 11 eyes/cm. Sprayed into the water accounted for 16 to 18% of the weight of cake flour, so that it is moistened until it is hand-kneaded into a mass, but not scab.
