CN103859493A - Peanut butter and production method thereof - Google Patents
Peanut butter and production method thereof Download PDFInfo
- Publication number
- CN103859493A CN103859493A CN201210530713.XA CN201210530713A CN103859493A CN 103859493 A CN103859493 A CN 103859493A CN 201210530713 A CN201210530713 A CN 201210530713A CN 103859493 A CN103859493 A CN 103859493A
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- CN
- China
- Prior art keywords
- peanut
- butter
- stir
- oil
- whisk
- 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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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
- A23L25/10—Peanut butter
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a peanut butter and a production method thereof, and belongs to the field of food processing. In the prior art, people can feel greasy after long-termly taking peanuts so as to take the peanuts no longer. Based on the problem in the prior art, the present invention provides a new peanut food product and a production method thereof. The peanut butter comprises 10 kg of peeled peanut kernels, 25 g of oil, 2-3 kg of white sugar, 2-3 kg of butter, and 3-4 kg of salad oil.
Description
Technical field
The present invention relates to a kind of peanut butter and method for making thereof, belong to food processing field
Technical background
Peanut has very high nutritive value, includes abundant fat and protein.In peanut, fat content is 44%-45% according to surveying and determination, and protein content is 24-36%, and sugar content is 20% left and right.And contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body, has promotion brain cell development, strengthens the function of memory
Summary of the invention
Peanut edible of a specified duration will be greasy, with regard to the epiglottis use of going on a hunger strike, thus the present invention invent a kind of new peanut consumable products with and preparation method thereof.
A kind of peanut butter and method for making thereof, comprise blanched groundnut kernel 10kg oil 25g white sugar 2-3kg butter 2-3kg salad oil 3-4kg, its operating procedure is: (1) moderate heat, burn heat pot, lower oil and shelled peanut, stir-fry present golden yellow approximately 5 minutes to shelled peanut during temperature should not exceed 60 ℃, (2) the off the pot cooling peanut (3) that evenly scatters is put into mixer shelled peanut and sugar and is blended (4) and dismiss and add salad oil egg-whisk to stir again with egg-whisk, pour the peanut mud being stirred into, stirring with egg-whisk can (5) refrigeration-3-3 ℃.
Embodiment
A kind of peanut butter and method for making thereof, comprise blanched groundnut kernel 10kg oil 25g white sugar 2-3kg butter 2-3kg salad oil 3-4kg, its operating procedure is: (1) moderate heat, burn heat pot, lower oil and shelled peanut, stir-fry present golden yellow approximately 5 minutes to shelled peanut during temperature should not exceed 60 ℃, (2) the off the pot cooling peanut (3) that evenly scatters is put into mixer shelled peanut and sugar and is blended (4) and dismiss and add salad oil egg-whisk to stir again with egg-whisk, pour the peanut mud being stirred into, stir and can (5) refrigerate-3 ℃ with egg-whisk.Note what be that oil rises is lubrication, so should not add too much, sugar varies with each individual and has a liking for sugared situation according to crowd and add.
Embodiment bis-
A kind of peanut butter and method for making thereof, comprise blanched groundnut kernel 10kg oil 25g white sugar 2-3kg butter 2-3kg salad oil 3-4kg, its operating procedure is: (1) moderate heat, burn heat pot, lower oil and shelled peanut, stir-fry present golden yellow approximately 5 minutes to shelled peanut during temperature should not exceed 60 ℃, (2) the off the pot cooling peanut (3) that evenly scatters is put into mixer shelled peanut and sugar and is blended (4) and dismiss and add salad oil egg-whisk to stir again with egg-whisk, pour the peanut mud being stirred into, stir and can (5) refrigerate 3 ℃ with egg-whisk.Note what be that oil rises is lubrication, so should not add too much, sugar varies with each individual and has a liking for sugared situation according to crowd and add.
Claims (4)
1. a peanut butter and method for making thereof, comprise blanched groundnut kernel 10kg oil 25g white sugar 2-3kg butter 2-3kg salad oil 3-4kg, its operating procedure is: (1) moderate heat, burn heat pot, lower oil and shelled peanut, stir-fry to shelled peanut and present golden yellow, and (2) the off the pot cooling peanut (3) that evenly scatters is put into mixer shelled peanut and sugar and blended (4) and dismiss and add salad oil egg-whisk to stir again with egg-whisk, pour the peanut mud being stirred into, stirring with egg-whisk can (5) refrigeration.
2. peanut butter according to claim 1 and method for making thereof, while stir-frying in its step (1), temperature is no more than 60 ℃.
3. peanut butter according to claim 1 and method for making thereof, while presenting golden yellow, need spare no effort to stir-fry 5 minutes in its step (1).
4. peanut butter according to claim 1 and method for making thereof, refrigerated storage temperature is-3-3 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210530713.XA CN103859493A (en) | 2012-12-11 | 2012-12-11 | Peanut butter and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210530713.XA CN103859493A (en) | 2012-12-11 | 2012-12-11 | Peanut butter and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859493A true CN103859493A (en) | 2014-06-18 |
Family
ID=50898950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210530713.XA Pending CN103859493A (en) | 2012-12-11 | 2012-12-11 | Peanut butter and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859493A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054142A (en) * | 2015-07-10 | 2015-11-18 | 河南叮当牛食品有限公司 | Production technology of peanut butter by drying method |
-
2012
- 2012-12-11 CN CN201210530713.XA patent/CN103859493A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054142A (en) * | 2015-07-10 | 2015-11-18 | 河南叮当牛食品有限公司 | Production technology of peanut butter by drying method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |