CN103584207B - A kind of boiled peanut is crisp and preparation method thereof and former - Google Patents
A kind of boiled peanut is crisp and preparation method thereof and former Download PDFInfo
- Publication number
- CN103584207B CN103584207B CN201310612600.9A CN201310612600A CN103584207B CN 103584207 B CN103584207 B CN 103584207B CN 201310612600 A CN201310612600 A CN 201310612600A CN 103584207 B CN103584207 B CN 103584207B
- Authority
- CN
- China
- Prior art keywords
- peanut
- crust
- crisp
- fillings
- cored
- 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.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The invention provides a kind of boiled peanut crisp, comprise crust and fillings; The raw material composition of described crust and parts by weight are: the rotten 100-120 part of fish, phosphate 0.35-0.6 part, salt 1.3-2.5 part, white granulated sugar 2-20 part, ethyl maltol essence 0.5-1 part, monosodium glutamate 0.2-0.3 part, white pepper powder 0.09-0.1 part, yeast extract 0.1-0.2 part, cassava modified starch 10-20 part; The raw material composition of described fillings and parts by weight are: the broken 100-120 part of peanut, refining vegetable oil 0.2-0.4 part, white granulated sugar 0.5-1 part, cornstarch 0.5-1 part, Gluten 0.05-0.1 part, water 0.35-0.7 part; The invention also discloses its preparation method and former.The invention has the beneficial effects as follows crust bullet, crisp, tender, sliding, interior filling be fragrant, sweet, profit, crisp, merged mouthfeel and the nutrition of the rotten and peanut of fish.
Description
Technical field
The invention belongs to food processing field, especially relate to crisp and preparation method thereof and the former of a kind of boiled peanut.
Background technology
Peanut is one of food of liking of people, market there are boiled peanut, fried peanuts, poach spiced peanut, vinegar flower bulb raw, wherein boiled peanut is the extremely leisure food liked of people, traditional boiled peanut is gained the name because of being added with fish glue from skin in product casing, but do not have fish in boiled peanut; Freshwater fish aboundresources, delicious flavour, is of high nutritive value, and is easily absorbed by the body, replace the boiled peanut of fish glue from skin then to have the advantage of the two with real freshwater fish meat, and the instant food with nutrition and health care value meet the consumption demand of the people of modern life height rhythm.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of crust bullet, crisp, tender, sliding, and interior filling is fragrant, sweet, profit, crisp, and overall sweet crisp and refreshing mouth is nutritious, and the boiled peanut of unique outlook is crisp and preparation method thereof and former.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of boiled peanut is crisp, comprises crust and fillings;
The raw material composition of described crust and parts by weight are: the rotten 100-120 part of fish, phosphate 0.35-0.6 part, salt 1.3-2.5 part, white granulated sugar 2-20 part, ethyl maltol essence 0.5-1 part, monosodium glutamate 0.2-0.3 part, white pepper powder 0.09-0.1 part, yeast extract 0.1-0.2 part, cassava modified starch 10-20 part;
The raw material composition of described fillings and parts by weight are: the broken 100-120 part of peanut, refining vegetable oil 0.2-0.4 part, white granulated sugar 0.5-1 part, cornstarch 0.5-1 part, Gluten 0.05-0.1 part, water 0.35-0.7 part;
The weight ratio of described crust and fillings is (2.5-3): 1.
Preferably, described fish gruel be that Silver Carp Surimi, variegated carp fish are rotten, the gruel of catfish fish any one.
Preferably, described phosphate comprises sodium phosphate trimer, sodium pyrophosphate, calgon, and weight ratio is 2:2:1.
Preferably, the weight ratio of described white granulated sugar and ethyl maltol essence is (10-20): 1.
The invention provides the broken preparation method of peanut is: the shelled peanut of selected full grains, drains after cleaning, and fry takes on a red color to epidermis, is the particle of 3-5mm diameter after peeling with pulverizer pulverizing.
Present invention also offers and a kind ofly prepare the crisp preparation method of above-mentioned boiled peanut, comprise the following steps:
(1) making of crust slurry: will to thaw to 70% and cutmixer is put in the fish gruel cuing open sheet complete, add phosphate to cut at a slow speed and mix, cut and mix time 3-5min, add salt, white granulated sugar, ethyl maltol essence, monosodium glutamate, white pepper powder, yeast extract, cassava modified starch cut and mix even slurry, temperature controls at 2-10 DEG C;
(2) making of fillings: peanut is broken, refining vegetable oil, white granulated sugar, cornstarch, Gluten, water are put into mixer and stirred;
(3) shaping and shortening: be made into through former peanut-shaped by described crust slurry and fillings, keep 2-5min in 50 DEG C of water, boil in 90 DEG C of-100 DEG C of water, pulls out during the crisp floating of boiled peanut;
(4) fried: after the product in step (3) is cooled to normal temperature, 120 DEG C fried to golden yellow;
(5) cool: the product of step (4) is put into frozen water immediately under its condition of high temperature and cools; Utilize temperature official post product surface to produce fold, be similar to the shape of peanut shell grid;
(6) quick-frozen; The crisp quick-frozen in freeze tunnel of boiled peanut as will be cooled, reaches less than-18 DEG C to product center temperature;
(7) cold storage is packed; As the product after quick-frozen is wrapped inside dress, by carrying out external packing after metal detector, be placed in freezer cold storage.
Above-mentioned raw materials and equipment all can commercially have been bought.
Present invention also offers and a kind ofly prepare the crisp former of above-mentioned boiled peanut, comprise cored machine, shaping mechanism, tube connector; Described cored machine comprises cored machine body, crust hopper, fillings hopper, cored mould, extrusion, described crust hopper and fillings hopper are disposed in parallel in the top of cored machine body, described crust hopper is connected with described cored mould respectively with one end of fillings hopper, the lower end of described cored mould is provided with extrusion, described shaping mechanism is connected with described cored machine body by gears meshing, the upper end of described tube connector is fixedly connected with described extrusion, and its lower end extends to the direction of described shaping mechanism.
Further, described shaping mechanism comprises two shaping rollers, several peanut-shaped die cavity, travelling gears; Described shaping roller is connected with described travelling gear by power transmission shaft, and several peanut-shaped die cavity die cavitys described are evenly distributed in the engaging outer surface of described shaping roller.
Further, the number of several peanut-shaped die cavitys described is more than one, and the volume that the volume of peanut-shaped die cavity is crisp with the boiled peanut of the circle extruded is equal.
Further, described travelling gear comprises the first main drive gear, second main drive gear, driven gear, described first main drive gear is connected with described cored machine body by gears meshing, described first main drive gear and the second main drive gear are located on same power transmission shaft, and described second main drive gear engages with driven gear, and described power transmission shaft is provided with front-end bearing pedestal and rear bearing block.
The advantage that the present invention has and good effect are: the boiled peanut that the present invention obtains is crisp belongs to quick-frozen conditioning food, and it is crust bullet, crisp, tender, sliding, interior filling is fragrant, sweet, profit, shortcake, the sweet crisp and refreshing mouth of Total Product, protein content are high, nutritious, mouthfeel and the nutrition of fish gruel and peanut have been merged in perfection, can as the raw material etc. of chafing dish or pantry, also can as the dessert of before or after meals; The crisp profile of the boiled peanut that the present invention obtains, color are similar to the peanut of band shell, the boiled peanut shaping through poach is crisp, after fried generation golden yellow, frozen water is put into immediately under its condition of high temperature, utilize temperature contrast to make surface produce shrinkage, form the grid epidermis being similar to covered peanut.
Accompanying drawing explanation
Fig. 1 is technological process of the present invention intention;
Fig. 2 is the structural representation of former of the present invention;
Fig. 3 is A place partial enlarged drawing in Fig. 2;
Fig. 4 is the structural representation of shaping roller of the present invention.
In figure:
1, cored machine body; 2, crust hopper; 3, cored mould; 4, shaping roller; 5, tube connector; 6, fillings hopper; 7, front-end bearing pedestal; 8, rear bearing block; 9, the first main drive gear; 10, peanut-shaped die cavity; 11, power transmission shaft; 12, driven gear; 13, extrusion; 14, the second main drive gear.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of boiled peanut is crisp, comprises crust and fillings;
The raw material composition of described crust and parts by weight are: Silver Carp Surimi 100 parts, sodium phosphate trimer 0.14 part, sodium pyrophosphate 0.14 part, calgon 0.07 part, salt 1.3 parts, white granulated sugar 4 parts, 0.5 part, ethyl maltol essence, monosodium glutamate 0.2 part, white pepper powder 0.09 part, yeast extract 0.1 part, cassava modified starch 10 parts;
The raw material composition of described fillings and parts by weight are: broken 100 parts of peanut, refining vegetable oil 0.2 part, white granulated sugar 0.5 part, cornstarch 0.5 part, Gluten 0.05 part, 0.35 part, water;
The weight ratio of described crust and fillings is 2.5:1.
The preparation process that described boiled peanut is crisp is as follows:
(1) making of crust slurry: will to thaw to 70% and the Silver Carp Surimi cuing open sheet complete puts into cutmixer, add phosphate to cut at a slow speed and mix, cut and mix time 3min, add salt, white granulated sugar, ethyl maltol essence, monosodium glutamate, white pepper powder, yeast extract, cassava modified starch cut and mix even slurry, temperature controls at 2-10 DEG C;
(2) making of fillings: peanut is broken, refining vegetable oil, white granulated sugar, cornstarch, Gluten, moisture content are put into mixer and stirred;
(3) shaping and shortening: be made into through former peanut-shaped by described crust slurry and fillings, keep 2.5min in 50 DEG C of water, boil in 90 DEG C of-95 DEG C of water, pulls out during the crisp floating of boiled peanut;
(4) fried: after the product in step (3) is cooled to normal temperature, 120 DEG C fried to golden yellow;
(5) cool: the product of step (4) is put into frozen water immediately under its condition of high temperature and cools; Utilize temperature official post product surface to produce fold, be similar to the shape of peanut shell grid;
(6) quick-frozen, by the crisp quick-frozen in freeze tunnel of boiled peanut cooled, reaches less than-18 DEG C to product center temperature;
(7) pack cold storage, the product after quick-frozen is wrapped inside dress, by carrying out external packing after metal detector, is placed in freezer cold storage.
Embodiment 2
A kind of boiled peanut is crisp, comprises crust and fillings;
The raw material composition of described crust and parts by weight are: rotten 110 parts of variegated carp fish, sodium phosphate trimer 0.2 part, sodium pyrophosphate 0.2 part, calgon 0.1 part, salt 1.9 parts, white granulated sugar 12 parts, 0.8 part, ethyl maltol essence, monosodium glutamate 0.25 part, white pepper powder 0.095 part, yeast extract 0.15 part, cassava modified starch 15 parts;
The raw material composition of described fillings and parts by weight are: broken 110 parts of peanut, refining vegetable oil 0.3 part, white granulated sugar 0.8 part, cornstarch 0.8 part, Gluten 0.08 part, 0.5 part, water;
The weight ratio of described crust and fillings is 2.8:1.
The preparation process that described boiled peanut is crisp is as follows:
(1) making of crust slurry: will to thaw to 70% and cutmixer is put in the variegated carp fish gruel cuing open sheet complete, add phosphate to cut at a slow speed and mix, cut and mix time 4min, add salt, white granulated sugar, ethyl maltol essence, monosodium glutamate, white pepper powder, yeast extract, cassava modified starch cut and mix even slurry, temperature controls at 2-10 DEG C;
(2) making of fillings: peanut is broken, refining vegetable oil, white granulated sugar, cornstarch, Gluten, moisture content are put into mixer and stirred;
(3) shaping and shortening: be made into through former peanut-shaped by described crust slurry and fillings, keep 3.5min in 50 DEG C of water, boil in 95 DEG C of-100 DEG C of water, pulls out during the crisp floating of boiled peanut;
(4) fried: after the product in step (3) is cooled to normal temperature, 120 DEG C fried to golden yellow;
(5) cool: the product of step (4) is put into frozen water immediately under its condition of high temperature and cools; Utilize temperature official post product surface to produce fold, be similar to the shape of peanut shell grid;
(6) quick-frozen; The crisp quick-frozen in freeze tunnel of boiled peanut as will be cooled, reaches less than-18 DEG C to product center temperature;
(7) cold storage is packed; As the product after quick-frozen is wrapped inside dress, by carrying out external packing after metal detector, be placed in freezer cold storage.
Embodiment 3
A kind of boiled peanut is crisp, comprises crust and fillings;
The raw material composition of described crust and parts by weight are: rotten 120 parts of catfish fish, sodium phosphate trimer 0.24 part, sodium pyrophosphate 0.24 part, calgon 0.12 part, salt 2.5 parts, white granulated sugar 18 parts, 1 part, ethyl maltol essence, monosodium glutamate 0.3 part, white pepper powder 0.1 part, yeast extract 0.2 part, cassava modified starch 20 parts;
The raw material composition of described fillings and parts by weight are: peanut 120 parts, refining vegetable oil 0.4 part, white granulated sugar 1 part, cornstarch 1 part, Gluten 0.1 part, 0.7 part, water
The weight ratio of described crust and fillings is 3:1.
The preparation process that described boiled peanut is crisp is as follows:
(1) making of crust slurry: will to thaw to 70% and cutmixer is put in the catfish fish gruel cuing open sheet complete, add phosphate to cut at a slow speed and mix, cut and mix time 5min, add salt, white granulated sugar, ethyl maltol essence, monosodium glutamate, white pepper powder, yeast extract, cassava modified starch cut and mix even slurry, temperature controls at 2-10 DEG C;
(2) making of fillings: peanut is broken, refining vegetable oil, white granulated sugar, cornstarch, Gluten, moisture content are put into mixer and stirred;
(3) shaping and shortening: be made into through former peanut-shaped by described crust slurry and fillings, keep 5min in 50 DEG C of water, boil in 95 DEG C of-100 DEG C of water, pulls out during the crisp floating of boiled peanut;
(4) fried: after the product in step (3) is cooled to normal temperature, 120 DEG C fried to golden yellow;
(5) cool: the product of step (4) is put into frozen water immediately under its condition of high temperature and cools; Utilize temperature official post product surface to produce fold, be similar to the shape of peanut shell grid;
(6) quick-frozen; The crisp quick-frozen in freeze tunnel of boiled peanut as will be cooled, reaches less than-18 DEG C to product center temperature;
(7) cold storage is packed; As the product after quick-frozen is wrapped inside dress, by carrying out external packing after metal detector, be placed in freezer cold storage.
As shown in Figure 2, Figure 3, Figure 4, former of the present invention comprises cored machine, shaping mechanism, tube connector; Described cored machine comprises cored machine body 1, crust hopper 2, fillings hopper 6, cored mould 3, extrusion 13, described crust hopper 2 and fillings hopper 6 are disposed in parallel in the top of cored machine body 1, described crust hopper 2 is connected with described cored mould 3 respectively with one end of fillings hopper 6, the lower end of described cored mould 3 is provided with extrusion 13, described shaping mechanism is connected with described cored machine body 1 by gears meshing, the upper end of described tube connector 5 is fixedly connected with described extrusion 13, and its lower end extends to the direction of described shaping mechanism.
Described shaping mechanism comprises two shaping rollers 4, several peanut-shaped die cavity 10, travelling gears; Described shaping roller 4 is connected with described travelling gear by power transmission shaft 11, and several peanut-shaped die cavitys 10 described are evenly distributed in the engaging outer surface of described shaping roller 4.
The number of several peanut-shaped die cavitys 10 described is more than one, the volume that the volume of peanut-shaped die cavity 10 is crisp with the boiled peanut of the circle extruded is equal, if the volume of the product extruded from extrusion is greater than the volume of peanut-shaped die cavity, then through the shaping product of shaping roller with irregularity trimming, affect product design, if the volume of the product extruded from extrusion is less than the volume of peanut-shaped die cavity, then easily there is the situation that the two ends of product are not of uniform size.
Described travelling gear comprises the first main drive gear 9, second main drive gear 14, driven gear 12, described first main drive gear 9 is connected with described cored machine body 1 by gears meshing, described first main drive gear 9 and the second main drive gear 14 are located on same power transmission shaft 11, described second main drive gear 14 engages with driven gear 12, and described power transmission shaft 11 is provided with front-end bearing pedestal 7 and rear bearing block 8.Cored machine sends power to first main drive gear 9 by gear, first main drive gear 9 drives the second main drive gear 14 to rotate, second main drive gear 14 engages with driven gear 12, thus driving driven gear 12 synchronous axial system, the second main drive gear 14 drives two shaping rollers 4 to synchronously rotate with driven gear 12 respectively by power transmission shaft 11.
As Fig. 2, Fig. 3, shown in Fig. 4, crust slurry and fillings are transported in cored mould 3 through crust hopper 2 and fillings hopper 6 respectively, the structure of cored mould 3 is the structure of fish ball containing stuffing of the prior art, fillings is wrapped in crust, circular product is extruded through extrusion 13, circular product is transported to by tube connector 5, and shaping roller 4 has in peanut-shaped die cavity 10, carry out post forming, product is made to have the shape of peanut, product after shaping is through poach, after fried, put into frozen water at relatively high temperatures immediately to cool, temperature official post product surface is utilized to produce fold, be similar to the shape of peanut shell grid, again through quick-frozen, packaging cold storage becomes final products.
Above one embodiment of the present of invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (4)
1. a boiled peanut is crisp, it is characterized in that: comprise crust and fillings;
The raw material composition of described crust and parts by weight are: the rotten 100-120 part of fish, phosphate 0.35-0.6 part, salt 1.3-2.5 part, white granulated sugar 2-20 part, ethyl maltol essence 0.5-1 part, monosodium glutamate 0.2-0.3 part, white pepper powder 0.09-0.1 part, yeast extract 0.1-0.2 part, cassava modified starch 10-20 part;
The raw material composition of described fillings and parts by weight are: the broken 100-120 part of peanut, refining vegetable oil 0.2-0.4 part, white granulated sugar 0.5-1 part, cornstarch 0.5-1 part, Gluten 0.05-0.1 part, water 0.35-0.7 part;
The weight ratio of described crust and fillings is (2.5-3): 1;
Described fish gruel is that Silver Carp Surimi, variegated carp fish are rotten, the gruel of catfish fish any one;
Described phosphate comprises sodium phosphate trimer, sodium pyrophosphate, calgon, and weight ratio is 2:2:1;
The weight ratio of described white granulated sugar and ethyl maltol essence is (10-20): 1.
2. prepare the method that boiled peanut according to claim 1 is crisp, it is characterized in that: comprise the following steps:
(1) making of crust slurry: will to thaw to 70% and cutmixer is put in the fish gruel cuing open sheet complete, add phosphate to cut at a slow speed and mix, cut and mix time 3-5min, add salt, white granulated sugar, ethyl maltol essence, monosodium glutamate, white pepper powder, yeast extract, cassava modified starch cut and mix even slurry, temperature controls at 2-10 DEG C;
(2) making of fillings: peanut is broken, refining vegetable oil, white granulated sugar, cornstarch, Gluten, water are put into mixer and stirred;
(3) shaping and shortening: be made into through former peanut-shaped by described crust slurry and fillings, keep 2-5min in 50 DEG C of water, boil in 90 DEG C of-100 DEG C of water, pulls out during the crisp floating of boiled peanut;
(4) fried: after the product in step (3) is cooled to normal temperature, 120 DEG C fried to golden yellow;
(5) cool: the product of step (4) is put into frozen water immediately under its condition of high temperature and cools;
(6) quick-frozen;
(7) cold storage is packed.
3. according to claim 2ly a kind ofly prepare the crisp method of boiled peanut, it is characterized in that: its former comprises cored machine, shaping mechanism, tube connector; Described cored machine comprises cored machine body, crust hopper, fillings hopper, cored mould, extrusion, described crust hopper and fillings hopper are disposed in parallel in the top of cored machine body, described crust hopper is connected with described cored mould respectively with one end of fillings hopper, the lower end of described cored mould is provided with extrusion, described shaping mechanism is connected with described cored machine body by gears meshing, the upper end of described tube connector is fixedly connected with described extrusion, and its lower end extends to the direction of described shaping mechanism;
Described shaping mechanism comprises two shaping rollers, several peanut-shaped die cavity, travelling gears; Described shaping roller is connected with described travelling gear by power transmission shaft, and several peanut-shaped die cavitys described are evenly distributed in the engaging outer surface of described shaping roller;
Described travelling gear comprises the first main drive gear, the second main drive gear, driven gear; Described first main drive gear is connected with described cored machine body by gears meshing, described first main drive gear and the second main drive gear are located on same power transmission shaft, described second main drive gear engages with driven gear, and described power transmission shaft is provided with front-end bearing pedestal and rear bearing block.
4. according to claim 3ly a kind ofly prepare the crisp method of boiled peanut, it is characterized in that: the number of several peanut-shaped die cavitys described is more than one, the volume that the volume of described peanut-shaped die cavity is crisp with the boiled peanut of the circle extruded is equal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612600.9A CN103584207B (en) | 2013-11-26 | 2013-11-26 | A kind of boiled peanut is crisp and preparation method thereof and former |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612600.9A CN103584207B (en) | 2013-11-26 | 2013-11-26 | A kind of boiled peanut is crisp and preparation method thereof and former |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584207A CN103584207A (en) | 2014-02-19 |
| CN103584207B true CN103584207B (en) | 2015-11-25 |
Family
ID=50074690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310612600.9A Active CN103584207B (en) | 2013-11-26 | 2013-11-26 | A kind of boiled peanut is crisp and preparation method thereof and former |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584207B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187854A (en) * | 2014-07-08 | 2014-12-10 | 山东惠发食品股份有限公司 | Minced fillet egg tart gel product and making method thereof |
| CN107173771A (en) * | 2017-06-27 | 2017-09-19 | 三只松鼠股份有限公司 | A kind of durian mango peanut and preparation method thereof |
| CN108094929A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of deep-sea fish fruit product and preparation method thereof |
| CN108013386A (en) * | 2017-12-27 | 2018-05-11 | 福建海壹食品饮料有限公司 | A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof |
| CN110477300A (en) * | 2019-09-24 | 2019-11-22 | 中山火炬职业技术学院 | Egg roll type delicious and crisp fish-skin process for refining |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843212A (en) * | 2006-05-23 | 2006-10-11 | 刘八弟 | Fish ball containing stuffing and its preparation method |
| CN201067069Y (en) * | 2007-07-30 | 2008-06-04 | 林贵宽 | Automatic enveloping fish balls maker |
| CN101708054A (en) * | 2009-12-16 | 2010-05-19 | 安徽富煌三珍食品集团有限公司 | Method for preparing high-calcium soup-stock fish ball by using channel catfish bone |
| CN102106567A (en) * | 2011-01-26 | 2011-06-29 | 蓬莱京鲁渔业有限公司 | Instant balls and preparation method thereof |
| CN102972804A (en) * | 2011-09-02 | 2013-03-20 | 福建安井食品股份有限公司 | Production device of fish ball with stuffing core |
| CN203028055U (en) * | 2012-12-28 | 2013-07-03 | 福建国泰沙利食品有限公司 | Core fish ball machine |
-
2013
- 2013-11-26 CN CN201310612600.9A patent/CN103584207B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843212A (en) * | 2006-05-23 | 2006-10-11 | 刘八弟 | Fish ball containing stuffing and its preparation method |
| CN201067069Y (en) * | 2007-07-30 | 2008-06-04 | 林贵宽 | Automatic enveloping fish balls maker |
| CN101708054A (en) * | 2009-12-16 | 2010-05-19 | 安徽富煌三珍食品集团有限公司 | Method for preparing high-calcium soup-stock fish ball by using channel catfish bone |
| CN102106567A (en) * | 2011-01-26 | 2011-06-29 | 蓬莱京鲁渔业有限公司 | Instant balls and preparation method thereof |
| CN102972804A (en) * | 2011-09-02 | 2013-03-20 | 福建安井食品股份有限公司 | Production device of fish ball with stuffing core |
| CN203028055U (en) * | 2012-12-28 | 2013-07-03 | 福建国泰沙利食品有限公司 | Core fish ball machine |
Non-Patent Citations (1)
| Title |
|---|
| 邹俪俪.花生鱼丸.《中华锅菜谱》.海潮出版社,1996, * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103584207A (en) | 2014-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610132B (en) | High-calcium compound shrimp cake and producing method thereof | |
| CN103584207B (en) | A kind of boiled peanut is crisp and preparation method thereof and former | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN101816398B (en) | Preparation method of microwave vacuum puffing pumpkin chips | |
| CN102406188A (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN102048186B (en) | Meatballs with filling and making method thereof | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN102835441B (en) | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist | |
| CN103535663A (en) | Heat-clearing and stomach-invigorating cake and production method thereof | |
| CN106343409A (en) | Production technology of zanthoxylum armatum fish popcorn | |
| CN102845777A (en) | Seafood stick and processing method thereof | |
| CN103535504B (en) | A kind of carrot ice cream and preparation method thereof | |
| CN101317676B (en) | Puffed food made of sacred lotus husk | |
| CN106107598A (en) | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof | |
| CN106616579A (en) | Sandwich type vegetable meat ball and preparation method thereof | |
| CN106174119A (en) | A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal and preparation method thereof | |
| CN202918990U (en) | Production line for baked strips of sleeve-fish | |
| CN102160643B (en) | Kelp wrapped minced fish product and making method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN201602105U (en) | Sandwich large meatball | |
| CN104095258A (en) | Preparation and production method of seaweed flavor coated walnut kernel | |
| CN107439782A (en) | A kind of growth promotion ice cream and preparation method thereof | |
| CN105558868A (en) | Gristle-chicken pill and making method thereof | |
| CN106360682A (en) | Making method of cassava shrimp-flavored steamed dumplings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |