The maltose factory is located in the idle house of the second master's family, and the second master's family has three houses and two sets of decorations. Gui Ping's house has not been renovated for the time being.

Baojing is 22 years old this year and has reached the age of marriage stipulated by the state. At present, the newly enacted "Marriage Law" of the state has adjusted the age of marriage, so that men can register their marriages when they reach the age of 22 and women who have reached the age of 20.

Baojing and Gui Ping, both brothers and sisters, have reached the age of marriage, but Baojing has not been engaged so far, and the second master does not dare to engage Gui Ping.

There are really a lot of people who propose marriage to Baojing, but Baojing just doesn't spit out, this is a new society, no matter how anxious the second master and the second grandmother are, they can't do anything about their only son.

Baojing is the oldest unmarried young man in Hantun, and he has the reputation of a little miracle doctor, and he is the favorite of all unmarried young women.

But in this conservative era, no one dared to pursue him passionately. However, in three days, there were beautiful girls with outstanding appearance, who came to him to see the disease shyly, all of them were small problems with headaches and fevers, but none of them could enter his eyes.

The second master made maltose, so he didn't organize a special team, the main personnel were the old couple, and he also fed the big livestock in the village.

Yoyo carried the video recorder and followed behind the second uncle, carefully recording every production link.

The tools for making maltose are actually very simple, such as a stone mill, a large cauldron, two small pots, dustpans, water tanks, scooping tools, sugar lifting plates, etc.

The main raw materials are five grains: barley, rice, millet, millet, sesame.

To make maltose, start with barley malt, soak the screened barley in water at 30 °C for half an hour, remove it and put it in a tank or tank with holes at the bottom, and pour water 3 to 4 times a day according to the absorption of water and heat.

After two days, the roots begin to emerge, wait for the wheat roots to come out, pour out and spread them in a bamboo basket, spread them out with a thickness of 8 to 10 cm, and continue to cultivate until the malt length exceeds its own length by 1 to 1.5 times before it can be used to make malt pulp, and the malt that is not used up can be dried in a ventilated place for later use.

Then there is the grinding of malt pulp, the idle stone mill in the village is cleared out, a donkey is put on, and the raw barley malt is ground with the same amount of water with a refiner to make a malt pulp. The dosage of mash is calculated according to dry malt powder (powder made of dried malt), and the amount of fresh malt can be increased appropriately.

Rice, millet, and millet are mixed together in a certain proportion (huo), soaked in warm water for 4 hours, and then steamed in the basket.

Put the cooked rice into a large vat, add an appropriate amount of water, and when the temperature drops to 75°C, add the prepared mash to the vat.

After adding the mash, the porridge temperature continues to drop, and when it reaches 60 °C, it begins to be kept warm and saccharified. A constant temperature of 60°C is difficult and allows fluctuations between 50 and 60°C, but not more than 60°C.

During saccharification, the upper and lower temperatures in the tank are inconsistent, so they can be stirred appropriately. The mashing time is about 6 to 8 hours. As a result of saccharification, a clear liquid appears in the upper part of the cylinder, and the liquid is not viscous when kneaded by hand, which is considered to be the end of saccharification.

Filter the saccharified porridge with a cloth bag, hang the filter slurry from the four corners of the white cloth, squeeze it dry, add warm water and filter it again until it is filtered. Slurry can be used as feed.

The syrup is darker in color and needs to be decolored when making sesame sugar. Pour the filtered slurry into the cauldron, raise the temperature to about 80 °C, add activated carbon with 2% to 2.5% weight of the raw material, stir thoroughly, and continue to heat to 100 °C, keep for 30 minutes, so that the sugar solution becomes transparent and white. After decolorization, filter hot with a clean cloth bag to filter out the activated carbon residue.

Put the syrup after the second strain into a clean large pot and start boiling the sugar. The heat should be large first and then small.

In the process of boiling sugar, three kinds of products can be produced: syrup for the production of food, sugar balls bought by the merchants, and syrup for the production of maltose.

To make maltose syrup, during the boiling process, an appropriate amount of boiled lard is added, and the maltose produced is particularly crispy.

At the same time, use a spatula to stir the bottom constantly to prevent the pot from sticking. Heat and concentrate until you pick up a little with a stick, and when it becomes brittle in the wind, you can stop the fire and remove from the pot.

Brush the inside of the basin with vegetable oil (non-stick basin) and use a spatula to shovel the boiled sugar into the basin. Add a small amount of water to the pot and bring to a boil until it is steaming. Place the sugar pot on the pan and start pulling the sugar.

Pulling sugar requires two people to operate, using an oiled knife to cut off a piece of gummies weighing about 2 to 3 kilograms, and the two of them take advantage of the situation to quickly pull, fold, and pull again.

Smooth wooden stakes were erected next to the stove, smeared with lard, and the gummies were pulled around the stakes when they reached a certain length. By repeatedly pulling, the sugar cubes become long strips, and the more they are pulled, the whiter they become.

When the diameter is about 30 millimeters, one of them quickly sends the pulled sugar to the outside through a hole in the wall.

A workbench is placed outside the hole, and one person receives the sugar, and when he pulls the sugar strip hard, it becomes a thin strip of about 10 mm. Put it on the case, quickly cut it into 200 mm long pieces with a knife, and yard it.

Because the sugar becomes brittle when it is sent outdoors when it is cold, the action should be fast, in case it is too brittle to cut, you can heat the knife and cut it again.

This is also the main reason why it is necessary to wait for the weather to freeze before making maltose. The sticky maltose only cools quickly to give it a hollow and crispy effect.

The cooled maltose is about 1.5 cm thick cylindrical in shape, empty in the middle, with walls 2-3 mm thick around it, and covered with tiny pores.

According to the second master, good maltose has an even distribution of fine pores, about more than a hundred.

The last process is to stick the sesame seeds, which should be soaked for a few hours in advance, controlled by moisture, placed in a basket and peeled with a wooden pestle, and then fried in a pot.

Stir-fried sesame seeds also fried a lot of cooked peanuts, remove the fried peanut coat, and crush the peanuts into crushed peanuts with stones.

The heat should not be too large, and keep the sesame seeds sautéed and white in color. Peel it with a dustpan and it's ready to use.

To stick the sesame seeds, boil hot water in a pot, place the sliced candy sticks on the iron fence, and put them in the hot air for a while.

When the candy stick is sticky on the outside, immediately pour it into a basket of sesame seeds, sprinkle a layer of peeled cooked sesame seeds with a small spoon, and then clean it a little before packaging.

The prepared maltose must be stored outdoors. Maltose softens when exposed to heat and also loses its crispy character.

Pick up a good hemp candy, put it in your mouth without chewing, you will feel crushed, taste carefully, feel full of fragrant, sometimes you will fall to the ground if you don't eat well, you must cover it with your hands to eat,

Every step of making maltose must be personally done and commanded by the second master. The amount of water, the proportion of grains, the control of temperature and humidity, the proportion and time of adding lard, the color of syrup boiling, and the color of sesame frying, are all knowledgeable.