CN103493951A - Macadamia nut crunchy candies - Google Patents
Macadamia nut crunchy candies Download PDFInfo
- Publication number
- CN103493951A CN103493951A CN201310426323.2A CN201310426323A CN103493951A CN 103493951 A CN103493951 A CN 103493951A CN 201310426323 A CN201310426323 A CN 201310426323A CN 103493951 A CN103493951 A CN 103493951A
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- CN
- China
- Prior art keywords
- hawaii
- kernel
- maltose
- vegetable oil
- white sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses macadamia nut crunchy candies. The macadamia nut crunchy candies comprise the following components in percentage by mass: 50-60% of macadamia nuts, 20-25% of maltose, 15-20% of white sugar and the balance of vegetable oil. The macadamia nut crunchy candies are prepared by the steps of firstly, adding water into maltose and white sugar and boiling into paste; then adding macadamia nuts, so that the surfaces of the macadamia nuts are uniformly wrapped with the paste; then frying with the vegetable oil for 10-15 minutes. The macadamia nut crunchy candies provided by the invention are crisp and sweet, are rich in nutrition, are ready to eat, and are very suitable for the taste of the public.
Description
Technical field
The present invention relates to a kind of macadamia seed products, especially a kind of crisp sweet, nutritious Hawaii kernel crisp sweets.
Background technology
Macadamia claims again Queensland nut, and the reputation of enjoying " dry fruit queen " claims! The Hawaii kernel is nutritious, contains oil mass 70% left and right, protein 9%; Also contain abundant calcium, phosphorus, iron, vitamin B1, B2 and amino acid; Also containing monounsaturated fatty acids, so it not only has the effect of the blood-fat and blood sugar of adjusting, can effectively reduce the content of serum total cholesterol and LDL-C in blood plasma.
Hawaii, Hawaii kernel directly eats dry fruit usually; But, along with the variation in epoch, existing eating method can not meet people's needs, for this reason, we have researched and developed a kind of crisp sweet, nutritious Hawaii kernel crisp sweets.
Summary of the invention
Technical problem for above-mentioned existence the objective of the invention is: proposed a kind of crisp sweet, nutritious Hawaii kernel crisp sweets.
Technical solution of the present invention is achieved in that a kind of Hawaii kernel crisp sweets, comprises Hawaii kernel, maltose, white sugar, vegetable oil; Mass percent wherein: the Hawaii kernel accounts for that 50-60%, maltose account for 20-25%, white sugar accounts for 15-20%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again the Hawaii kernel, make the surface uniform of Hawaii kernel be enclosed with pastel; Through vegetable oil fried 10-15 minute, get final product again.
Preferably, described Hawaii kernel crisp sweets, also comprise sesame, and wherein the mass percent of sesame is 2-4%.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Hawaii of the present invention kernel crisp sweets crisp sweet, nutritious, open instantly, is applicable to very much popular taste.
The specific embodiment
embodiment 1
A kind of Hawaii of the present invention kernel crisp sweets, comprise Hawaii kernel, maltose, white sugar, vegetable oil; Mass percent wherein: the Hawaii kernel accounts for 56%, maltose accounts for 20%, white sugar accounts for 18%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again the Hawaii kernel, make the surface uniform of Hawaii kernel be enclosed with pastel; Through vegetable oil fried 10-15 minute, get final product again.
embodiment 2
A kind of Hawaii of the present invention kernel crisp sweets, comprise Hawaii kernel, maltose, white sugar, sesame, vegetable oil; Mass percent wherein: the Hawaii kernel accounts for 58%, maltose accounts for 22%, white sugar accounts for 16%, sesame accounts for 2%, and all the other are vegetable oil; During making, first maltose, white sugar, sesame are added to water and be boiled into pastel; Add again the Hawaii kernel, make the surface uniform of Hawaii kernel be enclosed with pastel; Through vegetable oil fried 10-15 minute, get final product, this method can be bonded at sesame on the kernel of Hawaii equably again.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Hawaii of the present invention kernel crisp sweets crisp sweet, nutritious, open instantly, is applicable to very much popular taste.
Above-described embodiment is only explanation technical conceive of the present invention and characteristics; its purpose is to allow the person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (2)
1. Hawaii kernel crisp sweets, is characterized in that: comprise Hawaii kernel, maltose, white sugar, vegetable oil; Mass percent wherein: the Hawaii kernel accounts for that 50-60%, maltose account for 20-25%, white sugar accounts for 15-20%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again the Hawaii kernel, make the surface uniform of Hawaii kernel be enclosed with pastel; Through vegetable oil fried 10-15 minute, get final product again.
2. Hawaii according to claim 1 kernel crisp sweets, it is characterized in that: also comprise sesame, wherein the mass percent of sesame is 2-4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426323.2A CN103493951A (en) | 2013-09-18 | 2013-09-18 | Macadamia nut crunchy candies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426323.2A CN103493951A (en) | 2013-09-18 | 2013-09-18 | Macadamia nut crunchy candies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103493951A true CN103493951A (en) | 2014-01-08 |
Family
ID=49859291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310426323.2A Pending CN103493951A (en) | 2013-09-18 | 2013-09-18 | Macadamia nut crunchy candies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103493951A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941787A (en) * | 2016-04-28 | 2016-09-21 | 冯来友 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451317A (en) * | 2002-04-19 | 2003-10-29 | 周卷文 | Method for making crisp walnut meat |
-
2013
- 2013-09-18 CN CN201310426323.2A patent/CN103493951A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451317A (en) * | 2002-04-19 | 2003-10-29 | 周卷文 | Method for making crisp walnut meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941787A (en) * | 2016-04-28 | 2016-09-21 | 冯来友 | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |
|
| RJ01 | Rejection of invention patent application after publication |