CN101675816A - Peanut sauce and preparation method thereof - Google Patents

Abstract

The invention provides peanut sauce and a preparation method thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 80-95 parts of peanuts, 10-20 parts of red chilly powder, 12-16 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of soybean meal, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The preparation method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The peanut sauce prepared by the preparation method can fully maintain the nutritions of the peanut, can build the bodies, resist the sources of diseases and aging,prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

A kind of peanut butter and preparation method thereof

Technical field

The present invention relates to a kind of peanut butter and preparation method thereof.

Background technology

Peanut is longer than the nourishing help, is conducive to long life, thus among the peoplely claim " peanut " again, and be described as the same with soya bean " plant meat ", " meat or fish in the element ".The nutritive value of peanut can match in excellence or beauty with some animal foods such as egg, milk, meats than grain class height.The content that it contains amounts of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacturing.Peanut has very high nutritive value, includes abundant fat and protein.Fat content is 44%-45% in the peanut according to surveying and determination, and protein content is 24-36%, and sugar content is about 20%.And contain multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body, and the promotion brain cell development is arranged, and strengthens the function of memory.Peanut seed is rich in grease, extracts grease and be faint yellow from shelled peanut, and is transparent, fragrant pleasant, is the edible oil of high-quality.Peanut oil is difficult to be dissolved in ethanol, and people can be heated to the 39-40.8 degree by peanut oil being injected 70% ethanolic solution, see its muddy degree, identifies whether peanut oil is pure product.Peanut is a kind of food of high nutrition, and protein 25%～36% is contained in the inside, and fat content can reach 40%, also contains abundant vitamin B2, PP, A, D, E, calcium and iron etc. in the peanut.Peanut is the important source material of 100 numerous food.It can also be fried, explodes, cook except that can extracting oil, and makes Peanut Squares and various candy, cake etc.Because have carbon dioxide, vanillic aldehyde, ammonia, hydrogen sulfide and some other aldehydes to evaporate in the peanut baking burning process, constitute the special fragrance of peanut kernels.The endothelium of peanut contains the antifibrinolysis enzyme, can prevent and treat that various traumatism and bleedings, hepatopathy are hemorrhage, hemophilia etc.

At present, along with the raising of people's living standard, people more and more pay attention to peanut; its demand is also more and more come variation; not only be satisfied with the peanut of direct edible fresh, the demand of peanut processing product is also more and more, but often can face the losing issue of nutrition through processing back peanut.

Summary of the invention

The objective of the invention is to overcome the problems referred to above, a kind of peanut butter that peanut nutrition can be remained intact and preparation method thereof is provided.

Peanut butter of the present invention comprises following component by the raw material weight ratio:

Peanut 80-95 part, chilli powder 10-20 part,

Salt 12-16 part, sesame 8-12 part,

Edible oil 5-10 part, soy meal 2-5 part,

Corn flour 2-5 part, white sugar 0.2-1 part,

Water 8-12 part, soy sauce 0.5-2 part,

Chickens' extract 1-2 part, green onion end 1.5-2.5 part;

Preferably, peanut butter of the present invention comprises following component by the raw material weight ratio:

90 parts of peanuts, 15 parts of chilli powders,

15 parts of salt, 10 parts of sesames,

7 parts of edible oils, 3 parts of soy meals,

3 parts of corn flour, 0.5 part of white sugar,

10 parts in water, 1.5 parts in soy sauce,

1.5 parts of chickens' extracts, 2 parts at green onion end;

The preparation method of peanut butter of the present invention comprises following several steps:

1) cleans: peanut is cleaned removed impurity;

2) boiling boils: washed peanut is placed in the pot boils, boil to hand once pinch broken till, place after 24 hours, peanut is become brown by yellow;

3) grind: well-done peanut is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that peanut is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, evening each beat and take off once, dark reddish brown begins to turn to be yellow after January, and is red by xanthochromia again afterwards, at this moment just edible.

Peanut butter by preparation method's preparation of the present invention can fully keep peanut nutrition, long-term edible can build up health, disease-resistant source, anti-ageing, give protection against cancer, control cancer, fat-reducing, and color and luster is pure, the fragrance assailed one's nostrils, be a kind of excellent condiments of the garnishes usefulness of going with rice or bread, edible convenient and sanitary.

The specific embodiment

Preferred forms of the present invention is:

A kind of peanut butter comprises following proportion raw material (kilogram):

Peanut 90, chilli powder 15,

Salt 15, sesame 10,

Edible oil 7, soy meal 3,

Corn flour 3, white sugar 0.5,

Water 10, soy sauce 1.5,

Chickens' extract 1.5, green onion end 2;

The preparation of peanut butter comprises following several steps:

1) cleans: peanut is cleaned removed impurity;

2) boiling boils: washed peanut is placed in the pot boils, boil to hand once pinch broken till, place after 24 hours, peanut is become brown by yellow;

3) grind: well-done peanut is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that peanut is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, evening each beat and take off once, dark reddish brown begins to turn to be yellow after January, and is red by xanthochromia again afterwards, at this moment just edible.

Claims (3)

1, a kind of peanut butter is characterized in that, comprises following component by the raw material weight ratio:

Peanut 80-95 part, chilli powder 10-20 part,

Salt 12-16 part, sesame 8-12 part,

Edible oil 5-10 part, soy meal 2-5 part,

Corn flour 2-5 part, white sugar 0.2-1 part,

Water 8-12 part, soy sauce 0.5-2 part,

Chickens' extract 1-2 part, green onion end 1.5-2.5 part.

2, peanut butter according to claim 1 is characterized in that, comprises following component by the raw material weight ratio:

90 parts of peanuts, 15 parts of chilli powders,

15 parts of salt, 10 parts of sesames,

7 parts of edible oils, 3 parts of soy meals,

3 parts of corn flour, 0.5 part of white sugar,

10 parts in water, 1.5 parts in soy sauce,

1.5 parts of chickens' extracts, 2 parts at green onion end.

3, a kind of preparation method of peanut butter is characterized in that, comprises following several steps:

1) cleans: peanut is cleaned removed impurity;

2) boiling boils: washed peanut is placed in the pot boils, boil to hand once pinch broken till, place after 24 hours, peanut is become brown by yellow;

3) grind: well-done peanut is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that peanut is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, evening each beat and take off once, dark reddish brown begins to turn to be yellow after January, and is red by xanthochromia again afterwards, at this moment just edible.