CN103798855A - Mellow crisp and sweet peanuts as well as preparation method thereof - Google Patents
Mellow crisp and sweet peanuts as well as preparation method thereof Download PDFInfo
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- CN103798855A CN103798855A CN201410034201.3A CN201410034201A CN103798855A CN 103798855 A CN103798855 A CN 103798855A CN 201410034201 A CN201410034201 A CN 201410034201A CN 103798855 A CN103798855 A CN 103798855A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 34
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 235000000832 Ayote Nutrition 0.000 claims abstract description 14
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 14
- 244000291333 Serissa japonica Species 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 8
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 8
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 7
- 241000333181 Osmanthus Species 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 28
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 28
- 235000018262 Arachis monticola Nutrition 0.000 claims description 28
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 239000002689 soil Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 244000234623 Coprinus comatus Species 0.000 claims description 6
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 6
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000490229 Eucephalus Species 0.000 claims description 6
- 241000576429 Forsythia suspensa Species 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 240000006688 Telosma cordata Species 0.000 claims description 6
- 235000017352 Telosma cordata Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000021332 kidney beans Nutrition 0.000 abstract 2
- 241001662414 Aster tataricus Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241001107098 Rubiaceae Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000004243 sweat Anatomy 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses mellow crisp and sweet peanuts. The mellow crisp and sweet peanuts are prepared from the following components in parts by weight: 110-120 parts of peanuts, 10-12 parts of sticky rice, 5-6 parts of kidney beans, 9-12 parts of red dates, 6-8 parts of pumpkin, 4-5 parts of sweet-scented osmanthus sauce, 4-5 parts of brown sugar, 1-2 parts of pepper, 3-4 parts of sesame oil, 1-2 parts of pumpkin vines, 1-2 parts of serissa serissoides, 1-3 parts of rhizoma atractylodis, 1-2 parts of aster tataricus, 1-2 parts of food modifying agents and proper amount of water. The mellow crisp and sweet peanuts provided by the invention keep the original mellow of peanuts, are endowed with unique flavor by the other added materials, and also have certain health care curative effect; sticky rice has the effects of tonifying deficiency, enriching the blood, warming the stomach, tonifying the spleen, stopping diarrhea and sweat and the like; the kidney beans have the effects of improving the immunocompetence of human bodies, intensifying the anti-disease capability, promoting metabolism, beautifying and caring hair; serissa serissoides belongs to the serissa foetida of rubiaceae, is bitter in taste, is cold in nature, and has the effects of dispelling wind of evil, draining dampness, clearing heat, and detoxifying.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly sweet peanut of a kind of alcohol crisp-fried and preparation method thereof.
Background technology
Peanut has another name called peanut, originates in South America one band, and the country of cultivating in the world peanut has more than 100, and Asia is the most general, and inferior be Africa, records and cultivates history approximately early than European more than 100 year according to the document of the relevant peanut of China.Peanut is described as " Vegetable meat " by people, contain a large amount of protein, fat, starch, crude fibre, and calcium, phosphorus, iron, thiamine, vitamin a, b, c, the multiple nutrients material such as e, k, peanut protein is the same with soybean protein, very easily digested and absorb by human body, absorptivity is up to 90% left and right.The nutritive value of peanut is quite high, and oil content is up to 50%, best in quality, and smell delicate fragrance is all-ages, and unique flavor is nutritious.Peanut also has good medical value simultaneously, and, taste imbalance malnutritive for improving, cough asthma due to excessive phlegm, milk the disease such as lack and has good curative effect.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and sweet peanut of a kind of alcohol crisp-fried and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 110-120, glutinous rice 10-12, kidney bean 5-6, red date 9-12, pumpkin 6-8, sweet-scented osmanthus sauce 4-5, brown sugar 4-5, pepper 1-2, sesame oil 3-4, cushaw stem 1-2, serissa serissoides 1-2, rhizoma atractylodis 1-3, aster 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) put into suitable quantity of water after glutinous rice, kidney bean are cleaned and soak 20-24 hour, then grind pulping with grinder, heat while stirring until boil, obtain paddy slurry;
(2) red date is cleaned to stoning, the clean peeling of pumpkin, put into food steamer and cook, smash into mud shape, add sweet-scented osmanthus sauce, brown sugar, sesame oil to mix, stir, obtain fruit-and-vegetable puree;
(3) cushaw stem, serissa serissoides, rhizoma atractylodis, aster are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, spraying is dry, obtains xeraphium;
(4) xeraphium of the fruit-and-vegetable puree of the paddy slurry of step 1, step 2, step 3 and other residual components except shelled peanut are mixed, stir, obtain mixed soil, for subsequent use;
(5) shelled peanut is wrapped equably to the mixed soil of step 4 gained, then puts into baking box and bake.
Beneficial effect of the present invention:
The sweet peanut of alcohol crisp-fried of the present invention, has not only kept peanut original aromatic, and other food materials of interpolation have also been given the taste of peanut uniqueness of the present invention, also has certain health care curative effect simultaneously.Glutinous rice has qi-restoratives, enriches blood, warms up the effects such as stomach, invigorating the spleen to arrest diarrhea, hidroschesis.Kidney bean have improve human body self immunocompetence, strengthen resistance against diseases, enhance metabolism, the effect of cosmetic hair-care.Serissa serissoides genus rubia section serissa serissoide platymiscium, bitter, cold in nature, have dispel the wind, the effect of dampness removing, heat-clearing, removing toxic substances.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 115, glutinous rice 11, kidney bean 6, red date 10, pumpkin 7, sweet-scented osmanthus sauce 5, brown sugar 4, pepper 1, sesame oil 4, cushaw stem 2, serissa serissoides 1, rhizoma atractylodis 2, aster 1, food improver 1, water are appropriate;
Described food improver is made up of the raw material of following weight portion (kg): red rice 35, sponge gourd 25, day lily 13, lotus seeds 13, coprinus comatus 13, grape pip powder 7, Chinese violet 3, pomegranate leaf 4, Daylily Root 4, the lotus base of a fruit 5, Bulbus Fritillariae Cirrhosae 5, the capsule of weeping forsythia 4, radix scrophulariae 2, Japanese polygala 3, pig's feet soup 11, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1.5 hours, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) put into suitable quantity of water after glutinous rice, kidney bean are cleaned and soak 22 hours, then grind pulping with grinder, heat while stirring until boil, obtain paddy slurry;
(2) red date is cleaned to stoning, the clean peeling of pumpkin, put into food steamer and cook, smash into mud shape, add sweet-scented osmanthus sauce, brown sugar, sesame oil to mix, stir, obtain fruit-and-vegetable puree;
(3) cushaw stem, serissa serissoides, rhizoma atractylodis, aster are added in suitable quantity of water to slow fire boiling 1.5 hours, filter sediment, spraying is dry, obtains xeraphium;
(4) xeraphium of the fruit-and-vegetable puree of the paddy slurry of step 1, step 2, step 3 and other residual components except shelled peanut are mixed, stir, obtain mixed soil, for subsequent use;
(5) shelled peanut is wrapped equably to the mixed soil of step 4 gained, then puts into baking box and bake.
Claims (2)
1. the sweet peanut of alcohol crisp-fried, it is characterized in that, made by the raw material of following weight portion: shelled peanut 110-120, glutinous rice 10-12, kidney bean 5-6, red date 9-12, pumpkin 6-8, sweet-scented osmanthus sauce 4-5, brown sugar 4-5, pepper 1-2, sesame oil 3-4, cushaw stem 1-2, serissa serissoides 1-2, rhizoma atractylodis 1-3, aster 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. according to the sweet peanut of alcohol crisp-fried described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) put into suitable quantity of water after glutinous rice, kidney bean are cleaned and soak 20-24 hour, then grind pulping with grinder, heat while stirring until boil, obtain paddy slurry;
(2) red date is cleaned to stoning, the clean peeling of pumpkin, put into food steamer and cook, smash into mud shape, add sweet-scented osmanthus sauce, brown sugar, sesame oil to mix, stir, obtain fruit-and-vegetable puree;
(3) cushaw stem, serissa serissoides, rhizoma atractylodis, aster are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, spraying is dry, obtains xeraphium;
(4) xeraphium of the fruit-and-vegetable puree of the paddy slurry of step 1, step 2, step 3 and other residual components except shelled peanut are mixed, stir, obtain mixed soil, for subsequent use;
(5) shelled peanut is wrapped equably to the mixed soil of step 4 gained, then puts into baking box and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034201.3A CN103798855A (en) | 2014-01-24 | 2014-01-24 | Mellow crisp and sweet peanuts as well as preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034201.3A CN103798855A (en) | 2014-01-24 | 2014-01-24 | Mellow crisp and sweet peanuts as well as preparation method thereof |
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| Publication Number | Publication Date |
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| CN103798855A true CN103798855A (en) | 2014-05-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410034201.3A Pending CN103798855A (en) | 2014-01-24 | 2014-01-24 | Mellow crisp and sweet peanuts as well as preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839803A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Litchi blood-replenishing odd-flavor peanut and preparation method thereof |
| CN105077396A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Lung moistening pumpkin odd taste peanut and preparation method thereof |
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| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
-
2014
- 2014-01-24 CN CN201410034201.3A patent/CN103798855A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839803A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Litchi blood-replenishing odd-flavor peanut and preparation method thereof |
| CN105077396A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Lung moistening pumpkin odd taste peanut and preparation method thereof |
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