CN103493952A - Cashew nut crunchy candies - Google Patents
Cashew nut crunchy candies Download PDFInfo
- Publication number
- CN103493952A CN103493952A CN201310426691.7A CN201310426691A CN103493952A CN 103493952 A CN103493952 A CN 103493952A CN 201310426691 A CN201310426691 A CN 201310426691A CN 103493952 A CN103493952 A CN 103493952A
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- CN
- China
- Prior art keywords
- cashew nut
- maltose
- cashew
- white sugar
- vegetable oil
- 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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- Confectionery (AREA)
Abstract
The invention discloses cashew nut crunchy candies. The cashew nut crunchy candies comprise the following components in percentage by mass: 50-65% of cashew nuts, 20-25% of maltose, 15-20% of white sugar and the balance of vegetable oil. The cashew nut crunchy candies are prepared by the steps of firstly, adding water into maltose and white sugar and boiling into paste; then adding the cashew nuts, so that the surfaces of the cashew nuts are uniformly wrapped with the paste; then frying with the vegetable oil for 3-6 minutes. The cashew nut crunchy candies provided by the invention are crisp and sweet, and are rich in nutrition.
Description
Technical field
The present invention relates to a kind of cashew nut goods, especially a kind of crisp sweet, nutritious cashew nut crisp sweets.
Background technology
Cashew nut kernel is famous and precious dry fruit and senior dish, containing protein, reaches 21%, and oil content reaches 40%, and various vitamin contents are also all very high.Cashew nut shell oil content reaches 11%, and cashew nut kernel can extract oil, and cashew kernel oil is first-class edible oil, and oil cake is good feed; Cashew nut oil can be produced synthetic rubber by polymerization.With cashew nut oil, varnishing furniture can be high temperature resistant, it is reported, and the space shuttle of the U.S., the cashew nut oil of processing by the process science is as the fuselage protection layer for paint.
Cashew nut kernel is nutritious, multiplex in cashew nut chocolate processed, dessert and fried salting food product; Cashew nut a kind of fruit, such as apple, pear, etc. pears soft and succulency, can make fruit edible, also can make wine, and fruit juice processed, jelly, jam, preserved fruit, pickles etc.; 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 cashew nut 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 cashew nut crisp sweets.
Technical solution of the present invention is achieved in that a kind of cashew nut crisp sweets, comprises cashew nut, maltose, white sugar, vegetable oil; Mass percent wherein: cashew nut accounts for that 50-65%, 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 cashew nut, make the surface uniform of cashew nut be enclosed with pastel; Through vegetable oil fried 3-6 minute, get final product again.
Preferably, described cashew nut crisp sweets, also comprise sesame, and wherein the mass percent of sesame is 2-5%.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Cashew nut crisp sweets crisp sweet of the present invention, nutritious.
The specific embodiment
embodiment 1
A kind of cashew nut crisp sweets of the present invention, comprise cashew nut, maltose, white sugar, vegetable oil; Mass percent wherein: cashew nut accounts for 55%, maltose accounts for 23%, 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 cashew nut, make the surface uniform of cashew nut be enclosed with pastel; Through vegetable oil fried 3-6 minute, get final product again.
embodiment 2
A kind of cashew nut crisp sweets of the present invention, comprise cashew nut, maltose, white sugar, sesame, vegetable oil; Mass percent wherein: cashew nut accounts for 60%, maltose accounts for 20%, white sugar accounts for 15%, 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 cashew nut, make the surface uniform of cashew nut be enclosed with pastel; Through vegetable oil fried 3-6 minute, get final product again; This method can be bonded at sesame on cashew nut equably.
Cashew nut crisp sweets crisp sweet of the present invention, nutritious.
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. cashew nut crisp sweets, is characterized in that: comprise cashew nut, maltose, white sugar, vegetable oil; Mass percent wherein: cashew nut accounts for that 50-65%, 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 cashew nut, make the surface uniform of cashew nut be enclosed with pastel; Through vegetable oil fried 3-6 minute, get final product again.
2. cashew nut crisp sweets according to claim 1, it is characterized in that: also comprise sesame, wherein the mass percent of sesame is 2-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426691.7A CN103493952A (en) | 2013-09-18 | 2013-09-18 | Cashew nut crunchy candies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426691.7A CN103493952A (en) | 2013-09-18 | 2013-09-18 | Cashew nut crunchy candies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103493952A true CN103493952A (en) | 2014-01-08 |
Family
ID=49859292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310426691.7A Pending CN103493952A (en) | 2013-09-18 | 2013-09-18 | Cashew nut crunchy candies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103493952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720865A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori crisp sweets |
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 CN201310426691.7A patent/CN103493952A/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 |
|---|---|---|---|---|
| CN106720865A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori crisp sweets |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |