**1. Product Formula**
Fine white fans: 13 kg, sugar: 17 kg, 10 kg of caramel, 17 kg of lard, 500 g of cooked sesame seeds, and 25 kg of peanut oil. This combination creates a balanced texture and flavor profile that is both crispy and sweet.
**2. Process Flow**
The process starts with peanut oil, followed by frying, cooling, breaking, sugar coating, molding, and finally packaging to produce the finished product. Each step is crucial in ensuring the quality and consistency of the final snack.
**3. Key Processing Steps**
(1) **Oil Soaking**: When the peanut oil is slightly warm (not hot), add the fans and soak them for about 15 minutes. Afterward, drain the excess oil. The oil temperature should be adjusted based on the moisture level of the fans—lower if they are dry, higher if they are wet. This step helps prepare the fans for frying without overcooking.
(2) **Frying**: Heat the lard in a wok to around 150°C. Fry the fans in batches until they puff up completely, which usually takes 10–20 minutes. Once done, remove and drain the excess oil. Let it cool down before breaking into thin strips of about 5 cm. Be careful not to over-fry, as this can cause the fans to turn yellow and affect the appearance of the final product.
(3) **Sugar Coating**: In a pan, mix white sugar and syrup, then add 150–200 grams of lard. Cook until the mixture reaches approximately 115°C. Use bamboo chopsticks to test the consistency by pulling out a thread. Once ready, gently mix in the broken fans. The success of this step depends on the right balance of syrup and sugar. If the syrup is too light, the fans may stick together; if it's too thick, the product may become too hard and lose its sweetness.
(4) **Molding**: Place the coated fans into a wooden mold measuring 4 cm in height and 56 cm in length and width. Sprinkle a small amount of cooked sesame seeds (about 1% of the total weight) at the bottom of the mold. Use a wooden stick to spread the mixture evenly, then cut it into 7 cm square pieces.
(5) **Packaging**: The finished product can be wrapped in cellophane or plastic film for protection and freshness. Proper packaging ensures the product remains crisp and maintains its flavor during storage and transportation.
**4. Product Quality Requirements**
The final product should be white, sweet, crispy, and have a slight crunch. Although it is a small snack made from fans, it retains the original aroma and has a unique, appealing fragrance. It should be free from any off-flavors and maintain its texture throughout the shelf life.
Barbecue Wire Mesh
Barbecue Wire Mesh
The Barbecue Wire Mesh other name is BBQ Wire Mesh. Be made by stainless steel wire and medium carbon steel wire welded or weave to done.
The surface treatment : chrome, nickel, galvanized or polishing .
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The Barbecue Wire Mesh be maindly used for restaurant , BBQ shop, cookout, camp, military, travel and other activities's barbecue, steam or smoked about pasta, meat or fish.
The advantages of Barbecue Wire Mesh :
High temperatures
non-deformation
anti-rust
non-toxic and tasteless
easy to use
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