CN103380920A - Manufacturing method for salty dried peanut with cream - Google Patents

Abstract

The invention discloses a manufacturing method for a salty dried peanut with cream. The salty dried peanut with cream comprises the following raw materials by weight: 50 to 60 parts of a peanut, 3 to 4 parts of salt, 2 to 3 parts of sodium saccharin, 1 to 2 parts of cream, 2 to 3 parts of rehmannia root, 1 to 2 parts of pumpkin, 0.8 to 1.2 parts of strawberry leaf, 1 to 1.5 parts of wolfberry fruit, 3 to 4 parts of dried orange peel, 0.8 to 1.2 parts of Kuding leaf, 3 to 4 parts of jujube, 1 to 2 parts of mulberry leaf and 70 to 80 parts of water. The salty dried peanut with cream produced in the invention contains rich nutrients, has delicate fragrance and agreeable taste and is good leisure food. The peanut has nourishing and tonifying effects, promotes growth of brain cells, improves memory functions and is beneficial for prolonging one's life span; the traditional Chinese medicinal materials consisting of rehmannia root, wolfberry fruit, dried orange peel and the like are cooperatively used, so the salty dried peanut with cream can be used for treating symptoms like malnutrition, disorder of the spleen and the stomach, cough and asthma due to excessive phlegm.

Description

A kind of preparation method of cream boiled and dried salted groundnut in shell

Technical field

The present invention relates to a kind of preparation method of cream boiled and dried salted groundnut in shell, belong to food processing technology field.

Background technology

Peanut has very high nutritive value, includes abundant fat, protein ore deposit and content of material, particularly contains the necessary amino acid of human body, and the promotion brain cell development is arranged, and strengthens the function of memory.Traditional boiled and dried salted groundnut in shell, production technology falls behind, and lacks advanced pipelining equipment and technology, causes production cost too high, forms resources of production waste.

Summary of the invention

The object of the invention is to provide a kind of preparation method of cream boiled and dried salted groundnut in shell.

The present invention is achieved by the following technical solutions:

A kind of preparation method of cream boiled and dried salted groundnut in shell is characterized in that following steps:

(1) take the raw material of following weight portion: peanut 50-60, salt 3-4, saccharin sodium 2-3, cream 1-2, glutinous rehmannia 2-3, cushaw stem 1-2, strawberry leaves 0.8-1.2, fruit of Chinese wolfberry 1-1.5, dried orange peel 3-4, leaf of Herba Lactucae formosanae 0.8-1.2, date 3-4, mulberry leaf 1-2, water 70-80;

(2) shelled peanut that takes is cleaned up after, drain surface moisture, other raw materials except salt, saccharin sodium, butter essence that will take respectively with gauze wrap up, use together water infusion 70-80 minute of described mass parts with peanut, gauze is taken out, and remainder is stewing to be moistened to moisture and is all absorbed by peanut;

(3) cream, saccharin sodium, the salt that take are put into pot and be heated to melt, join while hot in shelled peanut after stirring, stir, make fused mass even that cloth is surperficial at peanut, then peanut is put into oven for baking to ripe, and be get final product.

Advantage of the present invention is:

The cream boiled and dried salted groundnut in shell that the present invention produces, nutritious, taste delicate fragrance is good to eat, is rare leisure food.Peanut can nourish help, promotes brain cell development, strengthens the function of memory, be conducive to long life, be aided with the Chinese medicines such as glutinous rehmannia, the fruit of Chinese wolfberry, dried orange peel, can be applicable to the diseases such as malnutrition, taste imbalance, cough asthma due to excessive phlegm, nutritious, taste delicate fragrance is good to eat, is rare leisure food.

The specific embodiment

Embodiment

A kind of preparation method of cream boiled and dried salted groundnut in shell is characterized in that following steps:

(1) take the raw material of following weight portion: peanut 55 kg, salt 3 kg, saccharin sodium 2 kg, cream 2 kg, glutinous rehmannia 2 kg, cushaw stem 1.5 kg, strawberry leaves 1 kg, the fruit of Chinese wolfberry 1.2 kg, dried orange peel 3 kg, leaf of Herba Lactucae formosanae 1 kg, date 3 kg, mulberry leaf 1 kg, water 75 kg;

(2) shelled peanut that takes is cleaned up after, drain surface moisture, other raw materials except salt, saccharin sodium, butter essence that will take respectively with gauze wrap up, use together the water infusion 80 minutes of described mass parts with peanut, gauze is taken out, and remainder is stewing to be moistened to moisture and is all absorbed by peanut;

Join while hot in shelled peanut after even, stir, make fused mass even that cloth is surperficial at peanut, then peanut is put into oven for baking to ripe, and be get final product.

The cream boiled and dried salted groundnut in shell that the present invention produces, nutritious, taste delicate fragrance is good to eat, is rare leisure food.Peanut can nourish help, promotes brain cell development, strengthens the function of memory, be conducive to long life, be aided with the Chinese medicines such as glutinous rehmannia, the fruit of Chinese wolfberry, dried orange peel, can be applicable to the diseases such as malnutrition, taste imbalance, cough asthma due to excessive phlegm, nutritious, taste delicate fragrance is good to eat, is rare leisure food.

Claims (1)

1. the preparation method of a cream boiled and dried salted groundnut in shell is characterized in that following steps:

(1) take the raw material of following weight portion: peanut 50-60, salt 3-4, saccharin sodium 2-3, cream 1-2, glutinous rehmannia 2-3, cushaw stem 1-2, strawberry leaves 0.8-1.2, fruit of Chinese wolfberry 1-1.5, dried orange peel 3-4, leaf of Herba Lactucae formosanae 0.8-1.2, date 3-4, mulberry leaf 1-2, water 70-80;

(2) shelled peanut that takes is cleaned up after, drain surface moisture, other raw materials except salt, saccharin sodium, butter essence that will take respectively with gauze wrap up, use together water infusion 70-80 minute of described mass parts with peanut, gauze is taken out, and remainder is stewing to be moistened to moisture and is all absorbed by peanut;

(3) cream, saccharin sodium, the salt that take are put into pot and be heated to melt, join while hot in shelled peanut after stirring, stir, make fused mass even that cloth is surperficial at peanut, then peanut is put into oven for baking to ripe, and be get final product.