1. Steam the good pecan into the flat tin and stir fry for 15 to 25 minutes. The pecan appears about 1mm crack, and the cracked pecans should be kept above 96%.
2. Peel the cracked pecans immediately into the ingredient pool prepared with salt, cinnamon, fennel, sweetener, cream and other ingredients and soak for 8 to 10 minutes. After the ingredients are soaked in the pecan, the ingredients are drained and drained. water.
3. Drain the pecans of the batching water into a flat tin pan and fry for 30-50 minutes. Wait until the pecans appear slightly white and have a slight yellow color for the fried standard. Take out the cold and fry in the semi-finished workbench. During the preparation process, attention should be paid to controlling the humidity in the flat tin pot. The temperature in the early stage is slightly higher, and the temperature in the later stage is slightly lower, so that the appearance of the hickory can be kept in the varnish and scorched coke can be prevented.
4. Take out the fried pecans and pour it on the semi-finished workbench to cool it. When the surface temperature of the fruit drops to the touch of the hand, use a small sprayer to evenly spray the cream spices that have been prepared in advance. Select seeds, seed buds and oilseeds. Use semi-finished products to mechanically remove small seed impurities and surface salt. The roasted pecans must have a smooth appearance, a moderately salty sweetness, a creamy taste, and a dryness that is crispy, crispy and delicious, and can be packaged in bags.
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