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1. Peeling the shell: There are two methods for peeling the shell of chestnut, namely, the raw peeling method and the hot peeling method. The raw peeling method is to cut off a small piece of chestnut skin with a stainless steel knife on the top of the chestnut, so that the cut does not damage the chestnut flesh, and then use a knife to peel off the rest of the skin. The hot peeling method is carried out in an oven. After putting the chestnuts in the oven, they are quickly heated to above 150°C, so that the shells will burst naturally and peeled. The two methods can be selected according to the actual situation of the manufacturer.

2. Removal of endothelium: The endothelium is also called underwear, and it can also be removed by two methods, namely hot blanching and lye treatment. The hot blanching method is to put the peeled chestnut in hot water at 90～95℃ for 3～5 minutes, and remove the underwear while it is hot. The lye treatment method is to use the corrosive and degrading effects of caustic soda to dissolve the middle rubber layer between the astringent skin and the pulp and peel it. The lye concentration, temperature and treatment time should be flexibly controlled, and the general concentration is 8% to 12 %, the temperature is 90～100℃, and the processing time depends on the thickness of the chestnut inner skin, temperature and lye concentration (generally 1 to 3 minutes).

3. Color repair: After peeling, rinse immediately with running water, and then neutralize the remaining lye with 1% hydrochloric acid or citric acid to prevent discoloration. The color protection time should not exceed 3 hours, otherwise the pulp will become dull and dull. If you need a longer time to protect the color, you should add 0.02% to 0.04% ascorbic acid in the color protection solution. The chestnut fruit is trimmed while protecting the color in the color protection solution, and the residual skin, spots and damaged discoloration parts are trimmed with a stainless steel fruit knife.

4. Pre-cooking and refining: Pre-cook the trimmed chestnuts in boiling water for about 30 minutes. It is better to master the cooked chestnuts. Use a stainless steel grinder or a stone grinder to grind the boiled millet into a slurry, and add water to the slurry during refining to reduce the stickiness of the slurry.

5. Blending: add 20-25 kg of sugar to every 50 kg of chestnut syrup, put it in the sugar boiling pot and heat slowly, stirring constantly. Heating to 103℃, or judging by the empirical method, that is, dip the sample droplets on the porcelain plate with bamboo chips to form soft particles. Stop heating and prepare to press tablets.

6. ​​Sheet coating: Move the slurry block to a vegetable oil-coated platform, roll it into a 0.3 cm thin layer with an oil-coated roller, and condense into a slightly soft sheet after cooling. According to the ratio of white sugar powder: whole milk powder = 5:1, mix it evenly, use fresh protein to make a thick slurry, and apply a thin layer on the surface of the fruit slices, then paste and compact with another fruit slice, and then bake it immediately.

7. Baking: Put the coated fruit slices into the dryer and bake them at a temperature of 50～60℃ until the sandwich is completely dry, and the water content of the finished product does not exceed 14%, then remove and cool.

8. Slice packaging: Cut the sandwich slice into 3×3 cm square slices, or cut into other shapes according to consumption. Wrap it with cellophane in a single piece, and then use a carton for every 10 or 20 pieces for quantitative packaging.