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The process of sandwiching fructose: Raw materials → Wash → Peel → Slice → Rinse → Candied → Baking → Coating → Drying. Its processing technology: 1, raw material processing: choose a good degree of maturity, diameter of about 8cm of fresh lotus root, washed away sediment and other impurities, set boiling water or steamer heating 5-10 minutes, scraping with bamboo or stainless steel knife The skin is cut into 0.5cm thick slices. 2. Rinse and weigh water equal to the moromi slice, pour the bream into water for 4-6 hours, rinse in flowing water for 2-3 hours, and drain to weigh water. 3, candied fruit first with glycosides and other heavy sugar 40% sugar liquid, boiled and then put into bracts, continue to heat to 105 °C for 20 minutes, then add 1/6 pod weight of white granulated sugar, heated and dissolved, constantly Stir until the sepals start to sand, stop heating and stir the sand under the residual heat. 4. Bake the loquat pieces evenly on the baking tray and bake at 55°C for 2-3 hours until the surface is dry. Stop heating and cool naturally. 5. Spread the syrup to take 1/10 of the weight of dry sugar powder and 1/20 of the cocoa powder to blend evenly. Use egg white or thin agar paste to make a paste of cocoa syrup. Pick two pieces of lozenge similar in size and apply a thin layer of cocoa syrup on one surface to the other. 6. Dry the sandwich and place it in the oven. Bake at 60°C until the sandwich is dry. Allow the package to cool.