(1) lotus root starch. Choose thick, high-starch, fresh lotus root, wash in clean water, remove the pedicle, and use a masher to crush the pulp. Then, the mash is filled in a cloth bag, and then the container such as a vat or a pot is rinsed with water to the cloth bag, and the slag is smashed and smashed until the slush paste in the slag is washed. The washed sand is precipitated and the middle slurry is placed in another container, added with fresh water to dilute and re-precipitated. This repeated one or two times, in addition to the fine slag and the sediment contained in the net powder. The rinsed and precipitated tanning powder is wrapped in a cloth bag or fine gauze, lifted with a rope, and drained for about 12 hours. Then wet the powder into a mass of 0.5 to 1 kg of powder and put it in the sun or baking room for 1 or 2 hours. Then use bamboo to cut the powder into a book, dry it or dry it. Packed in a plastic film bag and sealed in a wooden box. (2) Tangille tablets. Use fresh white meat with thick roots, rough roots, and a diameter of 8 cm or more. Cut off the glutinous rice, remove the glutinous rice, cut the skin, and put it in clean water. The knuckles were cut longitudinally into stainless steel knives approximately 2 cm thick. 200 grams of alum was dissolved in clean water and the sepals were submerged in water to prevent browning. Remove the sepals (65 kg) and cook in boiling water. In the hot cooking process, first add 300 grams of alum, 100 grams of sodium carbonate, and stir frequently. After cooking, remove and pour into clean water for 12 hours, then remove and drain. 20 kg of granulated sugar is mixed with fresh water to heat and dissolve into 40% sugar solution. Pour into dried moromi films. Dip 12 to 20 hours. Pour together aluminum pan for 40 minutes. Add sugar 20 kilos and continue cooking. Minutes or so. Then pour all into the tank, sugar stains about 8 days, filter out the original sugar solution, another sugar 25 kilograms plus boiling water 5 kilograms, boiled together with the selenium tablets for about 30 minutes, and constantly stirring, so that the sugar evenly infiltration sheet. When the temperature reaches 112°C, the cymbal sheet comes out. In the cooling process of the sepals, 5 kg of granulated sugar and 0.5 kg of water are heated and dissolved, the hot water is poured on the sepals, and the water is poured and mixed. After cooling, the finished product is finished. (3) Hey. 1 raw material formula: fresh wolfberry 100 kilograms, sugar 70 kilograms. 2 Process: Material selection → blanking → acid bleaching → floatation → honey stains → complex stains → closed pan → finished product. 3 production points: Select the material: Select the tender white flesh, stout fresh lotus root, cut off the lotus root, clean with water. Making blanks: Put the wolfberry into the pot and add water to boil. Cook until the mash is slightly soft. Use the bamboo chopsticks to gently scrape off the skin. Pan the pot and put it in cold water. After cooling, use a bamboo swab to shave the skin. 1 cm thick sepals. Acid bleaching: The chopped sepals were soured in rice soup or rice water for 7 days. Drifting: Put the sour flakes in water and float for 48 hours, and change the water 4 times a day. Honey stains: Place the glutinous rice cake in the honeypot, add cold sugar syrup, and pour the syrup on the first 2 days. Boil it to 103°C. Close pot: On the 4th day, pour the glutinous rice into the pot together with sugar water, cook for 30 minutes, make the temperature reach 108°C, and leave the pot for a while. Finished products: drying and packaging the sepals, namely the finished product.
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