Sugar fried chestnut production method

First, the processing procedure includes: screening, frosting, sand washing, frying the sand, stir-frying, adding sugar, pan roasting, sieving, and finally obtaining the finished product. Second, the detailed processing steps begin with selecting high-quality chestnuts that are full, uniform in size, and free from pests. The process starts by pouring sand or quartz sand with a diameter of 3-5 mm into a pot and repeatedly stirring it to smooth out any sharp edges. Afterward, the sand is washed, dried, and transferred into a pan for frying. When the temperature reaches around 50°C, the chestnuts are added to the pan in a ratio of 1:2 (chestnut to sand). Using a shovel, the chestnuts are continuously turned to ensure even heating. Once the chestnuts reach an internal temperature of about 78°C, a small amount of sugar syrup is introduced. The chestnuts are then stir-fried, and the sugar syrup is added gradually, typically 2-3 times. The ideal ratio of syrup to chestnuts is approximately 1:60. As the process continues, a thin, transparent film begins to form on the surface of the chestnuts. When this film becomes visible and the shell can be easily cracked by gently tapping, the chestnuts are ready to be panned. They are then placed in a sieve to separate the fried chestnuts from the sand, which can be reused for subsequent batches. This method ensures a consistent and high-quality result while maintaining the texture and flavor of the chestnuts.

Han Yuan Red Peppercorns

Han Yuan red peppercorns

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