Brown sugar is a specialty of which province? Where is the most authentic brown sugar

Brown sugar (actually the so-called brown sugar in Japan) can be said to be the most famous specialty in Okinawa, Japan. Due to the warm climate, it is particularly suitable for growing sugar cane, and brown sugar is made from sugar cane. Brown sugar is rich in nutrients such as calcium, iron, vitamins, and most importantly, Okinawa is a fertile land that is rarely polluted, and there are no chemicals added to the production process, so most locals use it as a substitute for sugar or eat it as candy.

There will be souvenir shops selling brown sugar in the streets and alleys. Brown sugar is originally a darker brown sugar, and because of its similar color to black, it is called brown sugar in Japan and Taiwan. It is said that when the Chinese sugar method was introduced to Japan, I don't know whether it was because of teaching or learning, but the Japanese boiled brown sugar had a deviation in the control of the heat, and the Japanese boiled brown sugar for a long time, and the sugar made by the syrup after concentration showed a nearly black appearance.

However, for more than 1,000 years, the Japanese have been accepting this kind of hot sugar, believing that sugar should be black like this, calling it brown sugar, and enjoying the paste flavor of sugar because of the long boiling time.

Upstairs is really funny, people ask you which province is a specialty, what do you say Japan does, advertise for Japan? Yiwu and Yunnan are very famous for their brown sugar and are specialty.

The most authentic of brown sugar** is:

1. Ancient brown sugar on the Yunnan-Guizhou Plateau.

Yunnan's unique red soil, as well as the irrigation of mountain rivers, make the sugarcane here grow with characteristics that plain sugarcane does not have: full color, straight body and liver, uniform bamboo joints, and sufficient sugar.

The ancient method of brown sugar on the Yunnan-Guizhou Plateau is faithful to the ancient method of boiling: first, the sugarcane is chopped and crushed, the juice removes bacteria, fibers and other impurities, and then boiled over low heat for 5 to 6 hours, while boiling while foaming, constantly stirring to let the water slowly evaporate, and finally, the thicker syrup cools and solidifies into solid lumps of jabered sugar, that is, brown sugar. This traditional sugar making process has been used for hundreds of years, and this production method retains the trace elements and nutrients of sugar cane to the greatest extent, making the brown sugar taste more mellow.

2. Guangxi Gongcheng brown sugar.

In the 70s of the last century, Gongcheng was a land of sugar cane, and the local sugar was very popular, and the production method was to first use a machine to squeeze the cane and rotate in opposite directions, squeeze out the sweet juice of the sugarcane, and then put the sugarcane juice into a huge iron pot for boiling.

After boiling to a certain time, the juice of the iron pot becomes thicker and thicker, turning into golden syrup, and the boiling syrup is poured into the pot on the side, stirring vigorously while it is hot, until the color gradually turns golden red, and then scooping it up to the mat and flattening it"Brown sugar bricks"。Brown sugar bricks have an attractive sweet fragrance and are very sweet.

3. Yiwu brown sugar.

Yiwu is known as the "hometown of Chinese brown sugar" and has a long history of production and sales. Yiwu City belongs to Jinhua City, Zhejiang Province, brown sugar is a characteristic traditional food in Yiwu region, is one of Yiwu's specialties, is also a national agricultural product geographical indication, has won the Panama International Gold Award.

Jia Weicheng, a native of Yanbai Village, Fotang, Yiwu, No.

du one from Fujian.

In 1661, he successfully developed DAO brown sugar, and became the ancestor of sugar cane and brown sugar production.

Jia Weicheng brown sugar is the founding brand of brown sugar, has a history of nearly 400 years, has been using the ancient process of boiling, no addition and no purification, retains a variety of trace elements in sucrose, high nutritional value, can be used medicinally, is the oldest pure ancient method of brown sugar.

Jiangxi's own family pressed brown sugar is pure and natural, and there is a private chat.

The raw material of red bai sugar is sugarcane du, which contains about 95 sucrose, ancient.

The zhi method is to harvest the sugarcane that has been harvested by the dao through the back.

Chop and roll, the juice pressed out first removes impurities such as soil, bacteria, fiber, etc., and then boils over low heat for 5 or 6 hours, constantly stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high concentration of syrup will solidify into solid lumpy jaery after cooling, that is, brown sugar bricks, such a traditional practice maintains the original nutrition of sugarcane, and also makes brown sugar with a special flavor similar to caramel. The longer the boiling time in the production process, the darker the color of the brown sugar bricks, so that the brown sugar presents different shades of reddish-brown. Our common traditional powdered brown sugar is made by grinding brown sugar bricks.

Swire brown sugar is very famous, you can check it out.

The really good brown sugar is the sugar cane grown by one's own family, and the brown sugar boiled out by oneself is the best brown sugar. It's not that I boil it myself, and it's basically a fake. Even if the big brands are not fakes, they have refined a lot and are not very pure.

Anyway, the sugarcane that my family grows in October every year can boil about 1,000 catties of original and high-quality brown sugar. I don't taste the same as what I sell outside. Think about what is good is good, even if the big brands are not like that.

It's just the brand that's sold.

Nankoxun is certified organic brown sugar, less than 1% of the country

Food is divided into three categories according to the safety level: pollution-free agricultural products, green food, and organic food. These three types of food are like a pyramid, the base of the tower is pollution-free agricultural products, the middle is green food, and the spire is organic food, the higher the requirements, the stricter the requirements.

And the ancient precept is the highest level on this tower - organic brown sugar.

The quality and standard of brown sugar produced by Guxun is higher than that of ordinary brown sugar on the market, and it has also reached the top in food safety

Raw materials, auxiliary materials, and production are all organic;

2.Organic certification mark issued by the state;

3.Hold the national standard organic product certificate;

4.One thing, one code, traceability.

The most authentic brown sugar is the well-known century-old special cane brown sugar in Dai Village, Leping City, Jiangxi Province. Whether brown sugar is good or not lies in the planting cane soil and cane varieties and processing methods, the sucrose planted in alpine soil is colorful, yellow and mellow, and the low-lying black mud soil is planted with sucrose with poor color, black and astringent. The ancient varieties of cane alpine plants are more suitable for the growth of poor soil, resistant to insects and diseases, and almost do not apply fertilizers and pesticides, while modern varieties of sugarcane require sufficient fertilizer and water to obtain multiplier benefits.

Only the mother finger coarse grass cane juice is moderately sweet, sweet but not greasy, the tooth is fragrant and mellow, the aftertaste is not tired, the aftertaste is fragrant, the throat is reluctant to give up and the nourishing effect is its sugarcane incomparable, in the era of milk powder has not risen, it can replace breast milk to breastfeed infants. Daicun thatched cane brown sugar is planted in alpine soil thatched cane juice, zero addition, multi-level filtration and clarification, a hundred years of inheritance of fishing and screening skills, ingenuity and sugar boiling skills, comprehensive improvement of the ancient sugar mill is not standardized, disorderly and unhygienic bad habits, can meet the safety and health needs of today's handsome guys and beauties, and well retains the nourishing effect of the source of sucrose and anti-fatigue substances (cane peel wax) health care products octacosanol, phospholipids and rich drugs. Dai Village, Gao Lao, Mao Cane Brown Sugar Mill, Ten Miles of Mao, Cane Sugar, Pleasant Aroma, I Can't Find an Adjective.

It makes people intoxicated and nostalgic, and makes people smell comfortable and sweet. If you are unfortunate enough to be adjacent to a large-scale brown sugar factory, you will not accept the smell of sulfur and ammonia. The most authentic brown sugar is Daicun Mao cane brown sugar, and Daicun Mao cane brown sugar is the best brown sugar in China.

True brown sugar refers to the finished sugar cane with honey.

Generally, it refers to the honey formed by the juice of sugarcane, through simple processing, and concentrating.

The sugarcane harvested on the day is chopped and crushed, and the juice pressed out removes impurities such as soil, bacteria, fiber, etc., 18 chain pots are boiled over low heat, and after the process of juice squeezing, foaming, catching water, filtering, shaking scoop, sanding, molding, etc., different pots undertake different tasks, after "five pressing, three filtration, two floating and one sinking", about 10-12 hours later, the brown sugar can be scooped into the mold and cooled and formed.

How to identify authentic red shouting Kaifeng candy

1. Look at the ingredient list of the package, the fake brown sugar has red sugar, and the real brown sugar should be sucrose or sugarcane.

2. Looking at the shape, real brown sugar looks as hard as a stone, but if you bite lightly, it will melt in your mouth, and red sugar will be the opposite.

3. Observe the fluidity, the same package of brown sugar, if you turn it upside down, the fluidity of the particles is very good, it is fake brown sugar. The particles of true brown sugar have poor fluidity because they contain moisture and their descendants, which are more viscous and hinder the flow.

4. Smell the smell, real brown sugar smells sweet and mellow mixed with fresh cane fragrance, and fake brown sugar may have a pungent smell.

5. Taste the taste, the real brown sugar is delicate in the mouth, such as the mouth contains precious jade, the sweetness, warmth and mellow fragrance that slowly escapes between the lips and teeth on the tip of the tongue, and the fake brown sugar only has a single sweetness, which will click on the ground, like chewing stone sand.

6. After soaking and soaking brown sugar with boiling water, you will see a lot of small bubbles rising up. The bubbles gradually increase in size from bottom to top, and the bubbles are uneven. In the case of red sugar, the bubbles are uniform and fine. And with the same amount of soaked water, real brown sugar is much sweeter than fake brown sugar.

There are 8 kinds of brown sugar, namely: female brown sugar, Ejiao brown sugar, pure brown sugar, health brown sugar, maternal brown sugar, ginger brown sugar, Yimu new brown sugar, jujube juice brown sugar. Brown sugar refers to the finished sugar cane with honey, which is juiced and concentrated to form honey.

Brown sugar is divided into flake sugar, brown sugar powder, bowl sugar, etc., because it has not been highly refined, it contains almost all the components in cane juice, in addition to the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc., and the nutrients are much higher than white sugar. Famous brown sugar production areas include Guangxi Guilin Gongcheng Yao Autonomous County, Yunnan and other places.

There are ginger ale brown sugar, mother brown sugar. Rose brown sugar, ejiao, brown sugar, ancient brown sugar, etc. Different kinds of brown sugar taste different. But brown sugar has a lot of benefits for girls.

Ginger brown sugar, mother's brown sugar, maternal brown sugar, rose brown sugar, ejiao brown sugar, etc., should not be consumed during the period of taking medicine.

Ancient Brown Sugar Knowledge Lecture 3: What Are the Types of Brown Sugar?

China's Yiwu region is rich in brown sugar.

Brown sugar is a traditional sugar food made from sucrose or sugarcane juice through the process of heating, concentration, crystallization, etc., and is a yellow-brown or reddish-brown solid sugar. Brown sugar is produced and eaten in China, India, Southeast Asia, Latin America and other places, and is one of the traditional foods in many regions.

The main component of brown sugar is sucrose, but it also contains some vitamins, minerals, and a variety of organic acids. Among them, brown sugar is richer in amino acids, minerals and vitamins than white sugar, so it is considered a relatively healthy sugar food.

It is worth mentioning that the color, texture and flavor of brown sugar vary depending on the region and production process. For example, brown sugar in southern China is generally thicker and sweeter, while brown sugar in northern China is drier and harder, making it suitable for use in baking and other preparation processes. In short, brown sugar is a traditional sugar food, which is rich in nutrients and unique flavor characteristics, and has a wide range of application value in the process of eating and cooking.

Precautions for buying brown sugar

1. Understand the types of brown sugar: There are many different types of brown sugar, such as brown sugar, brown sugar, jujube sugar, etc., and you should choose the right type according to your taste and needs.

2. Look at the color: high-quality brown sugar is bright in color, dark brown or dark red, and poor quality brown sugar is yellowish and gray, so brown sugar with bright color should be selected.

3. Smell the smell: The brown sugar of the high-quality finger is sweet and has no peculiar smell, and the poor quality brown sugar has a pungent smell and peculiar smell, so you should choose the brown sugar with a sweet smell.

4. Look at the texture: the texture of high-quality brown sugar is delicate and uniform, and the texture of poor quality brown sugar is rough and uneven, so you should choose brown sugar with delicate and uniform texture.

5. Look at the water content: high-quality brown sugar has a low water content, and poor quality brown sugar has a higher water content, so you should choose brown sugar with low water content.