CN101933552A - Coated peanuts and making method thereof - Google Patents
Coated peanuts and making method thereof Download PDFInfo
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- CN101933552A CN101933552A CN2010102471932A CN201010247193A CN101933552A CN 101933552 A CN101933552 A CN 101933552A CN 2010102471932 A CN2010102471932 A CN 2010102471932A CN 201010247193 A CN201010247193 A CN 201010247193A CN 101933552 A CN101933552 A CN 101933552A
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Abstract
The invention discloses coated peanuts. In the formula of the coated peanuts, every 35 parts of peanuts comprise the following ingredients: 10-20 parts of white granulated sugar, 10-15 parts of flour and 1-2 parts of seasoner powder, wherein the seasoner powder comprises the following components of chilli powder, garlic powder, spice, gourmet powder and sugar with a weight part ratio of 2:1:2:1:1. The invention also discloses a method for making the coated peanut. The coated peanuts have the advantages of excellent consistency of the product appearance and the quality, unique taste, crispness, sweetness and piquancy. In the making method of the coated peanuts, a continuous frying production mode is adopted, and an oval roll pot rolling mode is used for seasoning and blending, thus the materials are more uniformly blended; a pneumatic rolling mode is used in a frying procedure, thus various indexes of the product appearance, physics, chemistry, and the like are more consistent; and the invention pushes the development of the coated peanuts.
Description
Technical field
The present invention relates to a kind of macadamia nut oil deep-fried food and preparation method thereof, particularly a kind of wrapped peanut and preparation method thereof of wrapping up in.
Background technology
Wrap up in wrapped peanut; as a kind of traditional leisure food; because its crisp sweet, advantage such as inexpensive, easy to carry; be subjected to liking of consumers in general deeply, still, the production technology of wrapping up in wrapped peanut in the market all is to produce by the fried mode semi-mechanization of clearance-type; unstable product quality; quality discrepancy is big, can not realize the big production of scale, has limited the development of wrapping up in wrapped peanut.
Summary of the invention
Goal of the invention: the objective of the invention is in order to solve the deficiencies in the prior art, provide a kind of and wrap up in wrapped peanut and adopt continuous fried production automatically to wrap up in the preparation method of wrapped peanut.
Technical scheme: in order to realize above purpose, a kind of wrapped peanut of wrapping up in of the present invention, its prescription is as follows:
Add following batching in per 35 portions of shelled peanuts:
White granulated sugar: 10 parts～20 parts;
Flour: 10 parts～15 parts;
Material powder: 1 part～2 parts;
The material powder is made up of chilli powder, garlic powder, spice, monosodium glutamate, sugar, wherein chilli powder: garlic powder: spice: monosodium glutamate: the ratio of weight and number of sugar is 2: 1: 2: 1: 1.
Because peanut nutrition is abundant, contains multivitamin, lecithin, gal4 amino acid, choline and oleic acid, stearic acid, palmitic acid etc.The quantity of heat production of peanut also is much higher than meat, and is higher 1 times than milk, higher 4 times than egg, is subjected to people's popular welcome.
Among the present invention, to wrap up in wrapped peanut more being rich in nutrition in order to make, and taste is more aromatic, can add 1 part～2 parts peanut powder that fry in wrapping up in the batching of wrapped peanut, or peach kernel powder, or black sesame powder.
The preparation method of wrapping up in wrapped peanut also is provided among the present invention, and concrete steps are as follows:
(a) pick shelled peanut: get 35 portions of shelled peanuts, germinate in the peanut, mouldy and worm-eaten and other unsound grain pick out, and removes half and particle, selects evengranular shelled peanut;
(b) preparation syrup: get 10 portions of white granulated sugars in white granulated sugar and water 1: 15～20 ratios and pour pass, the dissolving back fire cooling of heating in the jacketed pan into;
(c) wrap up in powder: per 3 portions of peanuts, add 1.5～2.5 parts of syrup, 0.8～1.5 part of flour, stir and take the dish out of the pot after 6～10 minutes;
(d) fried continuously: the peanut that will wrap up in behind the powder by continuous conveying device is transported in the deep fryer, (pneumatic means constantly stirs peanut on conveyer belt to open pneumatic means, fried even), peanut constantly stirs in the maintenance frying course, the oil temperature keeps 140 ℃-150 ℃, fried time 10-18 minute;
(e) seasoning: adopt ellipse to roll a pot roll mode spice, the shelled peanut after fried is mixed stirring with material part;
(f) pick: the peanut of disjunctor, scaling is sorted out as waster chosen;
(g) cooling, packing: peanut is through supercooling, the temperature tying of packing in the time of 20 ℃-25 ℃.
Also can add 1 part～2 parts peanut powder that fry in the step of the present invention (c), or walnut meat powder, or black sesame powder.
Beneficial effect: a kind of wrapped peanut of wrapping up in provided by the invention, compared with prior art, and the wrapped peanut of wrapping up in of the present invention, every performance indications such as product appearance, physics and chemistry are more stable, the quality conformance excellence, special taste, crisp sweet peppery, liked by the client; Of the present invention this wrapped up in the preparation method of wrapped peanut, adopts the fried mode of production continuously, and the seasoning spice adopts ellipse to roll a pot roll mode, makes spice more even; Fried operation adopts the pneumatic mode of rolling, the product appearance unanimity, and good quality has promoted to wrap up in the development of wrapped peanut.
Description of drawings
Fig. 1 is for wrapping up in the manufacture craft flow chart of wrapped peanut among the present invention.
The specific embodiment:
Below in conjunction with the drawings and specific embodiments, further illustrate the present invention, should understand these embodiment only is used to the present invention is described and is not used in and limit the scope of the invention, after having read the present invention, those skilled in the art all fall within the application's claims institute restricted portion to the modification of the various equivalent form of values of the present invention.
Embodiment 1
A kind of wrapped peanut of wrapping up in, it is as follows to fill a prescription:
Add following batching in per 35 kilograms of shelled peanuts:
White granulated sugar: 10kg; Flour: 10kg; Material powder: 1kg; The material powder is made up of chilli powder, garlic powder, spice, monosodium glutamate, sugar, wherein chilli powder: garlic powder: spice: monosodium glutamate: the ratio of weight and number of sugar is 2: 1: 2: 1: 1.
The above-mentioned preparation method concrete steps of wrapping up in wrapped peanut are as follows:
(a) pick shelled peanut: get the 35kg shelled peanut, germinate in the peanut, mouldy and worm-eaten and other unsound grain pick out, and removes half and particle, selects evengranular shelled peanut;
(b) preparation syrup: get the 10kg white granulated sugar in white granulated sugar and 1: 15 ratio of water and pour pass, the dissolving back fire cooling of heating in the jacketed pan into;
(c) wrap up in powder: every 3kg peanut, add 2kg syrup, 1kg flour, stir and take the dish out of the pot after 6 minutes;
(d) fried continuously: the peanut that will wrap up in behind the powder by continuous conveying device is transported in the deep fryer, opens pneumatic means, keeps that peanut constantly stirs in the frying course, and the oil temperature keeps 140 ℃, 10 minutes fried time;
(e) seasoning: adopt ellipse to roll a pot roll mode spice, the shelled peanut after fried is mixed stirring with material part;
(f) pick: the peanut of disjunctor, scaling is sorted out as waster chosen;
(g) cooling, packing: peanut is through supercooling, the temperature tying of packing in the time of 20 ℃.
Testing result is as follows
Embodiment 2
A kind of wrapped peanut of wrapping up in, its prescription is as follows:
Add following batching in every 35kg shelled peanut:
White granulated sugar: 20kg; Flour: 15kg; Material powder: 2kg; Peach kernel powder 1kg; The material powder is made up of chilli powder, garlic powder, spice, monosodium glutamate, sugar, wherein chilli powder: garlic powder: spice: monosodium glutamate: the ratio of weight and number of sugar is 2: 1: 2: 1: 1
The above-mentioned preparation method concrete steps of wrapping up in wrapped peanut are as follows:
(a) pick shelled peanut: get the 35kg shelled peanut, germinate in the peanut, mouldy and worm-eaten and other unsound grain pick out, and removes half and particle, selects evengranular shelled peanut;
(b) preparation syrup: get the 20kg white granulated sugar in white granulated sugar and 1: 20 ratio of water and pour pass, the dissolving back fire cooling of heating in the jacketed pan into;
(c) wrap up in powder: every 3kg peanut, add 1.5kg syrup, 1.5kg flour, 1kg peach kernel powder, stir and take the dish out of the pot after 10 minutes;
(d) fried continuously: the peanut that will wrap up in behind the powder by continuous conveying device is transported in the deep fryer, opens pneumatic means, keeps that peanut constantly stirs in the frying course, and the oil temperature keeps 150 ℃, 15 minutes fried time;
(e) seasoning: adopt ellipse to roll a pot roll mode spice, the shelled peanut after fried is mixed stirring with material part;
(f) pick: the peanut of disjunctor, scaling is sorted out as waster chosen;
(g) cooling, packing: peanut is through supercooling, the temperature tying of packing in the time of 20 ℃-25 ℃.
Testing result is as follows:
Embodiment 3
A kind of wrapped peanut of wrapping up in, it is as follows to fill a prescription:
Add following batching in every 35kg shelled peanut:
White granulated sugar: 16kg; Flour: 11kg; Material powder: 1.7kg; Black sesame powder 2kg; The material powder is made up of chilli powder, garlic powder, spice, monosodium glutamate, sugar, wherein chilli powder: garlic powder: spice: monosodium glutamate: the ratio of weight and number of sugar is 2: 1: 2: 1: 1;
The above-mentioned preparation method of wrapping up in wrapped peanut, concrete steps are as follows:
(a) pick shelled peanut: get the 35kg shelled peanut, germinate in the peanut, mouldy and worm-eaten and other unsound grain pick out, and removes half and particle, selects evengranular shelled peanut;
(b) preparation syrup: get the 16kg white granulated sugar in white granulated sugar and 1: 16 ratio of water and pour pass, the dissolving back fire cooling of heating in the jacketed pan into;
(c) wrap up in powder: every 3kg peanut, add 1.9kg syrup, 1.2kg flour, 2kg black sesame powder, stir and take the dish out of the pot after 8 minutes;
(d) fried continuously: the peanut that will wrap up in behind the powder by continuous conveying device is transported in the deep fryer, opens pneumatic means, keeps that peanut constantly stirs in the frying course, and the oil temperature keeps 145 ℃, 12 minutes fried time;
(e) seasoning: adopt ellipse to roll a pot roll mode spice, the shelled peanut after fried is mixed stirring with material part;
(f) pick: the peanut of disjunctor, scaling is sorted out as waster chosen;
(g) cooling, packing: peanut is through supercooling, the temperature tying of packing in the time of 22 ℃.
Testing result is as follows:
Claims (4)
1. wrap up in wrapped peanut for one kind, it is characterized in that: this prescription of wrapping up in wrapped peanut is as follows:
Add following batching in per 35 portions of shelled peanuts:
White granulated sugar: 10 parts～20 parts;
Flour: 10 parts～15 parts;
Material powder: 1 part～2 parts;
Described material powder is made up of chilli powder, garlic powder, spice, monosodium glutamate, sugar, wherein chilli powder: garlic powder: spice: monosodium glutamate: the ratio of weight and number of sugar is 2: 1: 2: 1: 1.
2. a kind of wrapped peanut of wrapping up in according to claim 1 is characterized in that: described wrapping up in can add 1 part～2 parts peanut powder that fry in the wrapped peanut, or peach kernel powder, or black sesame powder.
3. the preparation method of wrapping up in wrapped peanut according to claim 1, it is characterized in that: concrete steps are as follows:
(a) pick shelled peanut: get 35 portions of shelled peanuts, germinate in the peanut, mouldy and worm-eaten and other unsound grain pick out, and removes half and particle, selects evengranular shelled peanut;
(b) preparation syrup: get 10 portions of white granulated sugars in white granulated sugar and water 1: 15～20 ratios and pour pass, the dissolving back fire cooling of heating in the jacketed pan into;
(c) wrap up in powder: per 3 portions of peanuts, add 1.5～2.5 parts of syrup, 0.8～1.5 part of flour, stir and take the dish out of the pot after 6～10 minutes;
(d) fried continuously: the peanut that will wrap up in behind the powder by continuous conveying device is transported in the deep fryer, opens pneumatic means, keeps that peanut constantly stirs in the frying course, and the oil temperature keeps 140 ℃-150 ℃, fried time 10-18 minute;
(e) seasoning: adopt ellipse to roll a pot roll mode spice, the shelled peanut after fried is mixed stirring with material part;
(f) pick: the peanut of disjunctor, scaling is sorted out as waster chosen;
(g) cooling, packing: peanut is through supercooling, the temperature tying of packing in the time of 20 ℃-25 ℃.
4. a kind of preparation method of wrapping up in wrapped peanut according to claim 3 is characterized in that: also can add 1 part～2 parts peanut powder that fry in the described step (c), or walnut meat powder, or black sesame powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102471932A CN101933552A (en) | 2010-08-06 | 2010-08-06 | Coated peanuts and making method thereof |
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| CN2010102471932A CN101933552A (en) | 2010-08-06 | 2010-08-06 | Coated peanuts and making method thereof |
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| CN101933552A true CN101933552A (en) | 2011-01-05 |
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| CN2010102471932A Pending CN101933552A (en) | 2010-08-06 | 2010-08-06 | Coated peanuts and making method thereof |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599560A (en) * | 2012-02-29 | 2012-07-25 | 青岛宝泉花生制品有限公司 | Preparation method of low-peroxide-value coated peanuts |
| CN102697108A (en) * | 2012-06-12 | 2012-10-03 | 青岛宝泉花生制品有限公司 | Formula and preparation method of sesame-ball wrapped peanuts |
| CN103070280A (en) * | 2012-12-27 | 2013-05-01 | 青岛佳德食品股份有限公司 | Coated peanut and preparation method thereof |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
| CN103300431A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Skin-beautifying leisure peanuts |
| CN103385499A (en) * | 2013-07-31 | 2013-11-13 | 武汉轻工大学 | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut |
| CN103404679A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Coated peanuts and preparation method thereof |
| CN103504372A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Tea-flavored peanut and production method thereof |
| CN103749926A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology for roasting coated peanuts |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
| CN104013037A (en) * | 2014-06-25 | 2014-09-03 | 青岛千松食品有限公司 | Production process and equipment of honey roasted fried peanuts |
| CN104054886A (en) * | 2014-06-23 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of black rice and Chinese yam coated peanuts |
| CN104522754A (en) * | 2014-12-25 | 2015-04-22 | 甘源食品股份有限公司 | Method for preparing flour-coated crispy food |
| CN106063553A (en) * | 2015-04-20 | 2016-11-02 | 连城县福农食品有限公司 | It is to wrap up in the Rhizoma Steudnerae Henryanae Semen arachidis hypogaeae of clothing raw material, its compound method and production equipment thereof with Rhizoma Steudnerae Henryanae |
| CN106070991A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of peanuts with polished glutinous rices processing technique |
| CN106690218A (en) * | 2016-12-26 | 2017-05-24 | 东莞市傻二哥食品有限公司 | Sichuan spicy peanuts and preparation process thereof |
| CN106722674A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of delicious peanuts and its preparation technology |
| CN106820041A (en) * | 2016-12-20 | 2017-06-13 | 纪民雯 | A kind of crackling vinegar peanut bean and preparation method thereof |
| CN107568686A (en) * | 2017-10-18 | 2018-01-12 | 青岛大洋天德食品有限公司 | cream crispy peanut and preparation method thereof |
| CN107822059A (en) * | 2017-10-18 | 2018-03-23 | 青岛大洋天德食品有限公司 | cream peanut and preparation method thereof |
| CN109287962A (en) * | 2018-12-05 | 2019-02-01 | 湖南袁禾农业科技有限公司 | A kind of hollow fruit and its manufacture craft |
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2010
- 2010-08-06 CN CN2010102471932A patent/CN101933552A/en active Pending
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
| CN102599560B (en) * | 2012-02-29 | 2013-04-24 | 青岛宝泉花生制品有限公司 | Preparation method of low-peroxide-value coated peanuts |
| CN102599560A (en) * | 2012-02-29 | 2012-07-25 | 青岛宝泉花生制品有限公司 | Preparation method of low-peroxide-value coated peanuts |
| CN102697108A (en) * | 2012-06-12 | 2012-10-03 | 青岛宝泉花生制品有限公司 | Formula and preparation method of sesame-ball wrapped peanuts |
| CN103070280A (en) * | 2012-12-27 | 2013-05-01 | 青岛佳德食品股份有限公司 | Coated peanut and preparation method thereof |
| CN103126003B (en) * | 2013-03-07 | 2014-05-14 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
| CN103300431A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Skin-beautifying leisure peanuts |
| CN103404679A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Coated peanuts and preparation method thereof |
| CN103385499A (en) * | 2013-07-31 | 2013-11-13 | 武汉轻工大学 | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut |
| CN103504372A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Tea-flavored peanut and production method thereof |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
| CN103749926A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology for roasting coated peanuts |
| CN104054886A (en) * | 2014-06-23 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of black rice and Chinese yam coated peanuts |
| CN104013037B (en) * | 2014-06-25 | 2016-08-24 | 青岛千松食品有限公司 | The production technology and equipments of fried peanuts baked by a kind of honey |
| CN104013037A (en) * | 2014-06-25 | 2014-09-03 | 青岛千松食品有限公司 | Production process and equipment of honey roasted fried peanuts |
| CN104522754A (en) * | 2014-12-25 | 2015-04-22 | 甘源食品股份有限公司 | Method for preparing flour-coated crispy food |
| CN106063553A (en) * | 2015-04-20 | 2016-11-02 | 连城县福农食品有限公司 | It is to wrap up in the Rhizoma Steudnerae Henryanae Semen arachidis hypogaeae of clothing raw material, its compound method and production equipment thereof with Rhizoma Steudnerae Henryanae |
| CN106070991A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of peanuts with polished glutinous rices processing technique |
| CN106820041A (en) * | 2016-12-20 | 2017-06-13 | 纪民雯 | A kind of crackling vinegar peanut bean and preparation method thereof |
| CN106690218A (en) * | 2016-12-26 | 2017-05-24 | 东莞市傻二哥食品有限公司 | Sichuan spicy peanuts and preparation process thereof |
| CN106722674A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of delicious peanuts and its preparation technology |
| CN107568686A (en) * | 2017-10-18 | 2018-01-12 | 青岛大洋天德食品有限公司 | cream crispy peanut and preparation method thereof |
| CN107822059A (en) * | 2017-10-18 | 2018-03-23 | 青岛大洋天德食品有限公司 | cream peanut and preparation method thereof |
| CN107568686B (en) * | 2017-10-18 | 2020-11-17 | 青岛大洋天德食品有限公司 | Butter crispy peanuts and preparation method thereof |
| CN107822059B (en) * | 2017-10-18 | 2021-06-22 | 青岛大洋天德食品有限公司 | Butter peanut and preparation method thereof |
| CN109287962A (en) * | 2018-12-05 | 2019-02-01 | 湖南袁禾农业科技有限公司 | A kind of hollow fruit and its manufacture craft |
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Application publication date: 20110105 |