CN110810612A - Dried meat floss bobo candy and preparation method thereof - Google Patents
Dried meat floss bobo candy and preparation method thereof Download PDFInfo
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- CN110810612A CN110810612A CN201911301263.5A CN201911301263A CN110810612A CN 110810612 A CN110810612 A CN 110810612A CN 201911301263 A CN201911301263 A CN 201911301263A CN 110810612 A CN110810612 A CN 110810612A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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Abstract
The invention discloses a dried meat floss bobo candy which mainly comprises the following raw materials in parts by weight: 100-120 parts of glutinous rice, 5-10 parts of malt, 25-30 parts of white sesame, 10-15 parts of peanut kernel and 20-30 parts of dried meat floss stuffing. The invention also discloses a preparation method of the dried meat floss bobo sugar, which comprises more than ten working procedures of soaking, stewing, fermenting, squeezing, decocting, pulling sugar, crisping, stuffing forming, single-grain packaging, vacuum bagging and the like. According to the dried meat floss bobo candy, pork fillet, beef fillet or chicken breast are made into the dried meat floss stuffing, the content of vitamin c of the dried meat floss bobo candy is reserved, and the dried meat floss, sesame and peanut kernels are mixed, so that the nutritional value is improved, the dried meat floss bobo candy has the effect of enhancing immunity, tastes sweet but not greasy, can promote digestion and absorption, and plays a role in protecting intestines and stomach.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a dried meat floss bobo candy and a preparation method thereof.
Background
Bobo sugar is a local special product produced in Anshu cikyanning in Guizhou province, originally a palace small point in the Miao royal near the cikyanning, and later, the production method is released, and the Bobo sugar is continuously processed to form the present Bobo sugar, namely, the Bobo crisp. The malt sugar is used as a raw material, is sweet and easy to digest, can be changed into glucose under the action of malt enzyme, directly enters blood, is rich in nutrition, is more fragrant and sweet and crisp due to the addition of the sesame powder, is melted in the mouth, and is a food suitable for both the old and the friends. It is fragrant, sweet and easy to be dissolved, so it is called "fallen crisp". The bobo sugar is mainly characterized by fragrance, sweetness, crispness and wheat yellow color. The sesame fragrance is retained in the mouth for a long time.
With the development of science and technology, the living standard of people is improved, people have started to pay more and more attention to their health problems, and the food safety problem is rather more and more important, because the health problem caused by adding a large amount of chemical raw materials into food has become the enemy threatening the life safety of human beings. The national traditional bobo sugar is scientifically developed and inherited, and the health drink is the essence for restoring and reviving the national traditional culture. Under the conditions of benefit policy assistance such as public entrepreneurship, public innovation and the like, the pure natural green health food which has different flavors of the bobo candy, good taste and rich nutrition is provided for people, and has great significance.
The dried meat floss is rich in protein, which is the most important nutrient for maintaining immune function and also is the main component for forming leucocyte and antibody, and the dried meat floss has the effect of enhancing immunity. The dried meat floss is fine powder, so the dried meat floss is easy to slide down and absorb, can enhance the immunity and protect the intestines and stomach, and is a food suitable for people of all ages.
Disclosure of Invention
The invention aims to provide a dried meat floss bobo candy and a preparation method thereof.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the dried meat floss bobo candy is mainly composed of the following raw materials in parts by weight: 100-120 parts of glutinous rice, 5-10 parts of malt, 25-30 parts of white sesame, 10-15 parts of peanut kernel and 20-30 parts of dried meat floss stuffing.
Preferably, the dried meat floss bobo sugar mainly comprises the following raw materials in parts by weight: 110 parts of glutinous rice, 7 parts of malt, 27 parts of white sesame, 13 parts of peanut kernel and 25 parts of dried meat floss stuffing.
Preferably, the dried meat floss stuffing is made of pork fillet, beef or chicken breast.
Preferably, the preparation method of the dried meat floss stuffing comprises the following steps:
(1) slicing along the muscle fiber of the pork back and cutting into small pieces or thick pieces;
(2) adding clear water into the pan, adding the fillet, boiling for 3-5 minutes, turning off the fire, taking out and washing with clear water;
(3) adding clear water into the pan again, adding cooking wine, ginger slices, aniseed and bay leaves, and steaming the fillet until the fillet can be easily pricked through by chopsticks;
(4) taking out, draining, cooling, rolling with rolling pin to flatten meat, and rubbing with force to loosen meat;
(5) putting seasonings into the dried meat floss, wherein the seasonings are spiced or spicy or cumin or curry;
(6) slowly frying the dried meat floss in a pot with slow fire, continuously frying, and frying until the dried meat floss is dry and fluffy;
(7) putting into a food processor, and crushing to obtain meat floss stuffing.
A preparation method of meat floss bobo sugar comprises the following steps:
(1) soaking glutinous rice in clear water until the glutinous rice is completely swelled, adding water for cooking, adding malt, and stirring;
(2) maintaining the temperature at 20 deg.C, fermenting for 10-15 hr to obtain maltose wine;
(3) pouring the maltose vinasse into a filter screen, filtering out the sugar juice, and then forcibly squeezing;
(4) when the sugar juice is completely filtered, putting the filtered sugar juice into a large pot, boiling the sugar juice in the pot, keeping the temperature of the pot bottom at 100 ℃ and 120 ℃, continuously stirring the sugar juice to evaporate the water until the water is completely evaporated, and obtaining the remaining syrup;
(5) taking the syrup out of the pot, cooling and airing to prepare maltose after the syrup is in yellow brown color;
(6) firstly, fixing a forked wood pile on a wall, pulling some cooled maltose on the wood pile, and pulling repeatedly until the cooled maltose is softened and discolored;
(7) putting the pulled maltose into the pot again, mixing with the prepared sesame paste and peanut butter, stirring repeatedly until they are integrated, keeping the temperature in the pot at 35-45 deg.C, and making into candy wrapper after crusting;
(8) wrapping the crisp candy wrapper with the prepared dried meat floss stuffing by manpower or machine to obtain dried meat floss Bobo candy semi-finished product;
(9) carrying out single-grain packaging on the meat floss bobo sugar, and waiting for cooling after the meat floss bobo sugar is packaged;
(10) and filling the cooled dried meat floss Bobo sugar particles into a packaging bag, and vacuumizing and sealing the packaging bag by using a vacuum machine.
Preferably, in the step (2), the fermented glutinous rice is uniformly stirred.
Preferably, the shape of the semi-finished product of the meat floss bobo sugar granules in the step (8) is round granules, square granules or special-shaped granules.
Preferably, the vacuum machine pressure in the step (10) is 0.9MPa, and the sealing temperature is 125-128 ℃.
Compared with the prior art, the invention has the following advantages:
1. the invention adopts the dried meat floss as the raw material, the dried meat floss contains rich protein, and the edible dried meat floss has the effect of enhancing the immunity. The dried meat floss is fine powder, so that the dried meat floss is easy to slide down and absorb, protects intestines and stomach, and is a food suitable for people of all ages.
2. The invention has unique formula, fine and smooth taste, slag melting, sweet but not greasy taste, crisp and glutinous taste and functions of promoting appetite and aiding digestion.
Drawings
FIG. 1 is a flow chart of a method for preparing a meat floss bobo sugar according to the invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The dried meat floss bobo candy is mainly composed of the following raw materials in parts by weight: 100 parts of glutinous rice, 10 parts of malt, 30 parts of white sesame, 15 parts of peanut kernel and 30 parts of dried meat floss stuffing.
The dried meat floss stuffing is prepared from pork fillet, and the preparation method comprises the following steps:
(1) slicing along the muscle fiber of the pork back and cutting into small pieces or thick pieces;
(2) adding clear water into the pan, adding the fillet, boiling for 3-5 minutes, turning off the fire, taking out and washing with clear water;
(3) adding clear water into the pan again, adding cooking wine, ginger slices, aniseed and bay leaves, and steaming the fillet until the fillet can be easily pricked through by chopsticks;
(4) taking out, draining, cooling, rolling with rolling pin to flatten meat, and rubbing with force to loosen meat;
(5) putting a plurality of five-spice seasonings into the dried meat floss, wherein the five-spice seasonings comprise five-spice powder, oyster sauce, a proper amount of salt and light soy sauce;
(6) slowly frying the dried meat floss in a pot with slow fire, continuously frying, and frying until the dried meat floss is dry and fluffy;
(7) putting into a food processor, and crushing to obtain meat floss stuffing.
As shown in fig. 1, a preparation method of meat floss bobo sugar is characterized by comprising the following steps:
(1) soaking selected glutinous rice in clear water (8-9 hours in winter and 6-7 hours in summer) until the glutinous rice is completely swelled (the glutinous rice is swelled, and is kneaded by hand to be loose without hard-core rice grains), adding water, steaming, adding malt, and stirring;
(2) adding steamed glutinous rice into malt, stirring, placing into a pottery jar, maintaining the temperature at 20 deg.C, fermenting for 10-11 hr, and making into maltose wine;
(3) pouring the maltose lees into a filter screen, filtering out sugar juice, and squeezing forcibly, wherein the standard is that the sugar lees residues are loose and have no slurry water when being pinched by hands;
(4) when the sugar juice is completely filtered, putting the filtered sugar juice into a large pot, boiling the sugar juice in the pot, keeping the temperature of the pot bottom at 100 ℃ and 120 ℃, continuously stirring the sugar juice to evaporate the water until the water is completely evaporated, and obtaining the remaining syrup;
(5) taking the syrup out of the pot, cooling and airing to prepare maltose after the syrup is in yellow brown color;
(6) firstly, fixing a forked wood pile on a wall, pulling some cooled maltose on the wood pile, and pulling repeatedly until the cooled maltose is softened and discolored; when rolling, the force is uniformly applied, and the rolled dough skin is flat and regular, so that the crisp layer is uniform;
(7) making the sugar body expand into thread shape after drawing, then placing into a heat-insulating pot for heat preservation, keeping the temperature in the pot at 35-45 ℃, fully mixing the sugar body with the prepared sesame paste and peanut paste, repeatedly stirring until the sugar body is melted into a whole, and making the sugar body into sugar skin after the sugar body is crusted layer by layer;
(8) wrapping the crisp candy wrapper with the prepared dried meat floss stuffing by manpower or machine to obtain dried meat floss Bobo candy semi-finished product;
(9) carrying out single-grain packaging on the meat floss bobo sugar, and waiting for cooling after the meat floss bobo sugar is packaged;
(10) and filling the cooled dried meat floss Bobo sugar particles into a packaging bag, and vacuumizing and sealing the packaging bag by using a vacuum machine.
In the step (2), the glutinous rice below the bottom is stirred to a plane and is uniform, and yellow spots can be formed below the glutinous rice for a long time; after the malt sugar dregs are fermented, the malt sugar dregs have light malt fragrance and are slightly turbid, but the malt sugar dregs are sweet to drink.
The semi-finished product of the dried meat floss Bobo sugar granules in the step (8) is round granules, square granules or special-shaped granules.
The pressure of the vacuum machine in the step (10) is 0.9Mpa, and the sealing temperature is 125-128 ℃; checking the seal to be complete and flat, and obtaining the finished product of the fig Bobo sugar without air leakage.
Example 2
The dried meat floss bobo candy is mainly composed of the following raw materials in parts by weight: 120 parts of glutinous rice, 5 parts of malt, 25 parts of white sesame, 10 parts of peanut kernel and 20 parts of dried meat floss stuffing.
The dried meat floss stuffing is prepared from beef tenderloin, and the preparation method comprises the following steps:
(1) removing fascia from the beef back, cleaning and cutting into small blocks;
(2) adding clear water into the pan, adding the fillet, boiling for 3-5 minutes, turning off the fire, taking out and washing with clear water;
(3) adding clear water into the pan again, adding cooking wine, ginger slices, aniseed and bay leaves, and steaming the fillet until the fillet can be easily pricked through by chopsticks;
(4) taking out, draining, cooling, rolling with rolling pin to flatten meat, and rubbing with force to loosen meat;
(5) putting a plurality of spicy seasonings into the dried meat floss, wherein the spicy seasonings comprise pepper powder, chili powder, a small amount of white pepper powder, a small amount of five spice powder, salt, oil consumption and a small amount of light soy sauce;
(6) flatly spreading the dried meat floss in an oven, baking at 150 ℃ for about 20 minutes, and observing to prevent the dried meat floss from being burnt;
(7) putting into a food processor, and crushing to obtain meat floss stuffing.
As shown in fig. 1, a preparation method of meat floss bobo sugar is characterized by comprising the following steps:
(1) soaking selected glutinous rice in clear water (8-9 hours in winter and 6-7 hours in summer) until the glutinous rice is completely swelled (the glutinous rice is swelled, and is kneaded by hand to be loose without hard-core rice grains), adding water, steaming, adding malt, and stirring;
(2) maintaining the temperature at 20 deg.C, fermenting for 14-15 hr, and making into maltose wine;
(3) pouring the maltose lees into a filter screen, filtering out sugar juice, and squeezing forcibly, wherein the standard is that the sugar lees residues are loose and have no slurry water when being pinched by hands;
(4) when the sugar juice is completely filtered, putting the filtered sugar juice into a large pot, boiling the sugar juice in the pot, keeping the temperature of the pot bottom at 100 ℃ and 120 ℃, continuously stirring the sugar juice to evaporate the water until the water is completely evaporated, and obtaining the remaining syrup;
(5) taking the syrup out of the pot, cooling and airing to prepare maltose after the syrup is in yellow brown color;
(6) firstly, fixing a forked wood pile on a wall, pulling some cooled maltose on the wood pile, and pulling repeatedly until the cooled maltose is softened and discolored; when rolling, the force is uniformly applied, and the rolled dough skin is flat and regular, so that the crisp layer is uniform;
(7) making the sugar body expand into thread shape after drawing, then placing into a heat-insulating pot for heat preservation, keeping the temperature in the pot at 35-45 ℃, fully mixing the sugar body with the prepared sesame paste and peanut paste, repeatedly stirring until the sugar body is melted into a whole, and making the sugar body into sugar skin after the sugar body is crusted layer by layer;
(8) wrapping the crisp candy wrapper with the prepared dried meat floss stuffing by manpower or machine to obtain dried meat floss Bobo candy semi-finished product;
(9) carrying out single-grain packaging on the meat floss bobo sugar, and waiting for cooling after the meat floss bobo sugar is packaged;
(10) and filling the cooled dried meat floss Bobo sugar particles into a packaging bag, and vacuumizing and sealing the packaging bag by using a vacuum machine.
In the step (2), the glutinous rice below the bottom is stirred to a plane and is uniform, and yellow spots can be formed below the glutinous rice for a long time; after the malt sugar dregs are fermented, the malt sugar dregs have light malt fragrance and are slightly turbid, but the malt sugar dregs are sweet to drink.
The semi-finished product of the dried meat floss Bobo sugar granules in the step (8) is round granules, square granules or special-shaped granules.
The pressure of the vacuum machine in the step (10) is 0.9Mpa, and the sealing temperature is 125-128 ℃; checking the seal to be complete and flat, and obtaining the finished product of the fig Bobo sugar without air leakage.
Example 3
The dried meat floss bobo candy is mainly composed of the following raw materials in parts by weight: 110 parts of glutinous rice, 7 parts of malt, 27 parts of white sesame, 13 parts of peanut kernel and 25 parts of dried meat floss stuffing.
The dried meat floss stuffing is prepared from chicken breast meat, and the preparation method comprises the following steps:
(1) removing fascia from the chicken breast, uniformly cutting the chicken breast according to the texture, and blanching the chicken breast;
(2) adding clear water into the pot, adding the chicken breast, turning off the fire after boiling for 3-5 minutes, taking out and washing with clear water;
(3) adding clear water into the pot again, adding cooking wine, ginger slices, star anise and bay leaves, and steaming the chicken breast until the chicken breast can be easily pricked through by chopsticks;
(4) taking out, draining, cooling, rolling with rolling pin to flatten meat, and rubbing with force to loosen meat;
(5) adding cumin seasonings into the dried meat floss, wherein the cumin seasonings comprise salt, cumin powder and light soy sauce;
(6) the jam function in the bread machine is directly used or the bread with the dried meat floss function is directly baked, and the time is increased according to the dried meat floss state because the bread machine has different power;
(7) putting into a food processor, and crushing to obtain meat floss stuffing.
As shown in fig. 1, a preparation method of meat floss bobo sugar is characterized by comprising the following steps:
(1) soaking selected glutinous rice in clear water (8-9 hours in winter and 6-7 hours in summer) until the glutinous rice is completely swelled (the glutinous rice is swelled, and is kneaded by hand to be loose without hard-core rice grains), adding water, steaming, adding malt, and stirring;
(2) maintaining the temperature at 20 deg.C, fermenting for 12-13 hr, and making into maltose wine;
(3) pouring the maltose lees into a filter screen, filtering out sugar juice, and squeezing forcibly, wherein the standard is that the sugar lees residues are loose and have no slurry water when being pinched by hands;
(4) when the sugar juice is completely filtered, putting the filtered sugar juice into a large pot, boiling the sugar juice in the pot, keeping the temperature of the pot bottom at 100 ℃ and 120 ℃, continuously stirring the sugar juice to evaporate the water until the water is completely evaporated, and obtaining the remaining syrup;
(5) taking the syrup out of the pot, cooling and airing to prepare maltose after the syrup is in yellow brown color;
(6) firstly, fixing a forked wood pile on a wall, pulling some cooled maltose on the wood pile, and pulling repeatedly until the cooled maltose is softened and discolored; when rolling, the force is uniformly applied, and the rolled dough skin is flat and regular, so that the crisp layer is uniform;
(7) making the sugar body expand into thread shape after drawing, then placing into a heat-insulating pot for heat preservation, keeping the temperature in the pot at 35-45 ℃, fully mixing the sugar body with the prepared sesame paste and peanut paste, repeatedly stirring until the sugar body is melted into a whole, and making the sugar body into sugar skin after the sugar body is crusted layer by layer;
(8) wrapping the crisp candy wrapper with the prepared dried meat floss stuffing by manpower or machine to obtain dried meat floss Bobo candy semi-finished product;
(9) carrying out single-grain packaging on the meat floss bobo sugar, and waiting for cooling after the meat floss bobo sugar is packaged;
(10) and filling the cooled dried meat floss Bobo sugar particles into a packaging bag, and vacuumizing and sealing the packaging bag by using a vacuum machine.
In the step (2), the glutinous rice below the bottom is stirred to a plane and is uniform, and yellow spots can be formed below the glutinous rice for a long time; after the malt sugar dregs are fermented, the malt sugar dregs have light malt fragrance and are slightly turbid, but the malt sugar dregs are sweet to drink.
The semi-finished product of the dried meat floss Bobo sugar granules in the step (8) is round granules, square granules or special-shaped granules.
The pressure of the vacuum machine in the step (10) is 0.9Mpa, and the sealing temperature is 125-128 ℃; checking the seal to be complete and flat, and obtaining the finished product of the fig Bobo sugar without air leakage.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (8)
1. The dried meat floss bobo candy is characterized by mainly comprising the following raw materials in parts by weight: 100-120 parts of glutinous rice, 5-10 parts of malt, 25-30 parts of white sesame, 10-15 parts of peanut kernel and 20-30 parts of dried meat floss stuffing.
2. The meat floss bobo sugar according to claim 1, which is characterized by mainly comprising the following raw materials in parts by weight: 110 parts of glutinous rice, 7 parts of malt, 27 parts of white sesame, 13 parts of peanut kernel and 25 parts of dried meat floss stuffing.
3. A bouillon according to claim 1 or 2, characterized in that the meat floss filling is made of pork fillet, beef or chicken breast.
4. The meat floss bobo sugar of claim 3, wherein the preparation method of the meat floss stuffing comprises the following steps:
(1) slicing along the muscle fiber of the pork back and cutting into small pieces or thick pieces;
(2) adding clear water into the pan, adding the fillet, boiling for 3-5 minutes, turning off the fire, taking out and washing with clear water;
(3) adding clear water into the pan again, adding cooking wine, ginger slices, aniseed and bay leaves, and steaming the fillet until the fillet can be easily pricked through by chopsticks;
(4) taking out, draining, cooling, rolling with rolling pin to flatten meat, and rubbing with force to loosen meat;
(5) putting seasonings into the dried meat floss, wherein the seasonings are spiced or spicy or cumin or curry;
(6) slowly frying the dried meat floss in a pot with slow fire, continuously frying, and frying until the dried meat floss is dry and fluffy;
(7) putting into a food processor, and crushing to obtain meat floss stuffing.
5. A process for the preparation of the meat floss bobose according to any of claims 1 to 4, comprising the steps of:
(1) soaking glutinous rice in clear water until the glutinous rice is completely swelled, adding water for cooking, adding malt, and stirring;
(2) maintaining the temperature at 20 deg.C, fermenting for 10-15 hr to obtain maltose wine;
(3) pouring the maltose vinasse into a filter screen, filtering out the sugar juice, and then forcibly squeezing;
(4) when the sugar juice is completely filtered, putting the filtered sugar juice into a large pot, boiling the sugar juice in the pot, keeping the temperature of the pot bottom at 100 ℃ and 120 ℃, continuously stirring the sugar juice to evaporate the water until the water is completely evaporated, and obtaining the remaining syrup;
(5) taking the syrup out of the pot, cooling and airing to prepare maltose after the syrup is in yellow brown color;
(6) firstly, fixing a forked wood pile on a wall, pulling some cooled maltose on the wood pile, and pulling repeatedly until the cooled maltose is softened and discolored;
(7) putting the pulled maltose into the pot again, mixing with the prepared sesame paste and peanut butter, stirring repeatedly until they are integrated, keeping the temperature in the pot at 35-45 deg.C, and making into candy wrapper after crusting;
(8) wrapping the crisp candy wrapper with the prepared dried meat floss stuffing by manpower or machine to obtain dried meat floss Bobo candy semi-finished product;
(9) carrying out single-grain packaging on the meat floss bobo sugar, and waiting for cooling after the meat floss bobo sugar is packaged;
(10) and filling the cooled dried meat floss Bobo sugar particles into a packaging bag, and vacuumizing and sealing the packaging bag by using a vacuum machine.
6. The method for preparing meat floss bobo sugar according to claim 5, wherein, in the step (2), the glutinous rice in the fermentation is uniformly stirred.
7. The method for preparing the meat floss bobo sugar according to claim 5, wherein the shape of the meat floss bobo sugar granule semi-finished product in the step (8) is round, square or irregular.
8. The method as claimed in claim 5, wherein the vacuum pressure in step (10) is 0.9MPa, and the sealing temperature is 125-128 ℃.
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