CN104082797A - Milk-fragrant crispy peanuts and preparation method thereof - Google Patents
Milk-fragrant crispy peanuts and preparation method thereof Download PDFInfo
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
Abstract
The invention discloses milk-fragrant crispy peanuts which are prepared from the following raw materials in parts by weight: 300-320 parts of peanuts, 12-15 parts of table salt, 12-16 parts of tea-seed oil, 120-150 parts of corncob, 500-550 parts of defatted milk, 20-24 parts of lemon vinegar, 6-8 parts of perilla leaves, 14-17 parts of roasted malt, 15-18 parts of white granulated sugar, 8-10 parts of red pepper, 8-12 parts of hawthorn powder, 5-7 parts of wild Chrysanthemum, 7-10 parts of orange peel, 4-6 parts of liquorice, 12-16 parts of honey, 4-5 parts of addition agent and a proper amount of water. The peanuts are prepared by roasting and frying which are carried out in sequence; firstly, perilla leaves, roasted malt, hawthorn powder, wild chrysanthemum and so on are mixed and then decocted with water to obtain soup; secondly, the soup is mixed with corncob and milk and boiled together so that the smells of milk and seasonings come into the corncob, the corncob and peanuts are baked together to realize transfer of smell, the situation that the peanuts are glutinous and rotten when decocted directly is avoided, and at last, the peanuts are fried with oil of salt or other seasonings are added to the peanuts; finished product peanuts are crispy in mouth feel without impurities, and the milk-fragrant mouth feel is very special.
Description
Technical field
The present invention is a kind of milk fried peanut rice and preparation method thereof, belongs to the processing technology of shelled peanut in food.
Background technology
The protein content of peanut is 25%--30%, eight seed amino acids that peanut protein contains needed by human, and arginine content is higher than other nut, and biological value is higher than soybean.Eat a certain amount of peanut, peanut oil or (Groundnut products) every day, a large amount of albumen, fat and energy can not only be provided and can reduce meals saturated fat and the absorption of increase unrighted acid, greatly promote these absorptions to healthy and helpful nutrient such as phytoprotein, dietary fiber, vitamin E, folic acid, potassium, magnesium, zinc, calcium.
Peanut itself is the plant food of high energy, high protein and high lipid, not containing cholesterol and trans-fatty acid, and be rich in micronutrient, the materials such as phytosterol, resveratrol, isoflavones, antioxidant, there is important health-care effect, the outstanding substitute of breast, carnivorous thing, has important function to balanced diet, the nutrition that improves Chinese residents and health status especially.
In many eating methods, eat as the best to stew, fry, explode or with directly quick-fried of fire, destroy very large to the vitamin E being rich in peanut and other nutritional labelings.In addition, peanut itself contains a large amount of vegetable oil, meets high heat and can make the sweet flat property of peanut become scorching property, and many foods, for a long time food or the prosperous person of the body fire of deficiency type eat it, and very easily heat-dissipating is got angry.Therefore, overall merit from health care and taste, or water is stewed as best.It has lukewarm, mouthfeel is damp, good rotten, the feature that is easy to digestion of entrance, all-ages.Cook in the lump if suitably add a little Chinese medicine, food medicine use, bring out the best in each other again.
Winter climate cold, more women than men.The catch cold impact of chill temperature of human body, physiological function and the appetite etc. of body all can change.Therefore, reasonably adjust diet, ensure the abundance of human body essential nutrients, the resistance such as tolerance to cold and immunologic function that improves people is very necessary.
Summary of the invention
A kind of milk fried peanut rice, is characterized in that being made up of the raw material of following weight portion: shelled peanut 300 ~ 320, edible salt 12 ~ 15, tea-seed oil 12 ~ 16, corncob 120 ~ 150, skim milk 500 ~ 550, lemon vinegar 20 ~ 24, perilla leaf 6 ~ 8, coloured malt 14 ~ 17, white granulated sugar 15 ~ 18, pimiento 8 ~ 10, hawthorn powder 8 ~ 12, mountain chrysanthemum 5 ~ 7, orange peel 7 ~ 10, Radix Glycyrrhizae 4 ~ 6, honey 12 ~ 16, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, rose 5 ~ 7, strawberry leaves 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, raw peanut 30 ~ 40 and appropriate water; Preparation method is the pulp fraction that (1) is got raw peanut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for milk fried peanut rice, is characterized in that comprising following step:
(1) mix perilla leaf, coloured malt, white granulated sugar, hawthorn powder, mountain chrysanthemum, orange peel, Radix Glycyrrhizae, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 80 ~ 100min, filter soup juice;
(2) maize cob meal is broken into bulk, mixes (1) gained soup juice and add skim milk, add lemon vinegar and honey simultaneously, little fire boils 40 ~ 50min, pulls block corncob out, slightly air-dry;
(3) mix (2) described corncob and shelled peanut, rolling baking 30 ~ 40min, after completing, rejecting corncob obtains shelled peanut;
(4) (3) gained shelled peanut is golden yellow to surface with tea-seed oil frying, add afterwards edible salt and pimiento to mix approximately 10 ~ 15min of frying.
Not common composition in invention is described below:
Advantage of the present invention: shelled peanut of the present invention is first to toast, fried making again, wherein mixed before this boiling soup juice such as purple perilla, coloured malt, hawthorn powder, mountain chrysanthemum, again soup juice mixing corncob, milk etc. are boiled and make the smell of milk and condiment enter corncob, the baking of corncob mixing shelled peanut realizes the object that smell shifts, avoid directly decocting shelled peanut and cause glutinousization of shelled peanut and erosion, last fried salt adding or other condiment, become flat shelled peanut free from admixture, mouthfeel is fresh and crisp, and special milk mouthfeel has characteristic.
Detailed description of the invention
A kind of milk fried peanut rice, is characterized in that being made up of the raw material of following weight portion: shelled peanut 300 ~ 320g, edible salt 12 ~ 15g, tea-seed oil 12 ~ 16g, corncob 120 ~ 150g, skim milk 500 ~ 550g, lemon vinegar 20 ~ 24g, perilla leaf 6 ~ 8g, coloured malt 14 ~ 17g, white granulated sugar 15 ~ 18g, pimiento 8 ~ 10g, hawthorn powder 8 ~ 12g, mountain chrysanthemum 5 ~ 7g, orange peel 7 ~ 10g, Radix Glycyrrhizae 4 ~ 6g, honey 12 ~ 16g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4g, cushaw leaf 5 ~ 7g, luffa 5.5 ~ 7g, Chinese bastardtoadflax root 5 ~ 6g, glutinous rehmannia 2 ~ 3g, rose 5 ~ 7g, strawberry leaves 1 ~ 2g, kudzu-vine root powder 8 ~ 10g, carrot juice 8 ~ 12g, raw peanut 30 ~ 40g and appropriate water; Preparation method is the pulp fraction that (1) is got raw peanut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for milk fried peanut rice, is characterized in that comprising following step:
(1) mix perilla leaf, coloured malt, white granulated sugar, hawthorn powder, mountain chrysanthemum, orange peel, Radix Glycyrrhizae, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 80 ~ 100min, filter soup juice;
(2) maize cob meal is broken into bulk, mixes (1) gained soup juice and add skim milk, add lemon vinegar and honey simultaneously, little fire boils 40 ~ 50min, pulls block corncob out, slightly air-dry;
(3) mix (2) described corncob and shelled peanut, rolling baking 30 ~ 40min, after completing, rejecting corncob obtains shelled peanut;
(4) (3) gained shelled peanut is golden yellow to surface with tea-seed oil frying, add afterwards edible salt and pimiento to mix approximately 10 ~ 15min of frying.
Claims (2)
1. a milk fried peanut rice, is characterized in that being made up of the raw material of following weight portion: shelled peanut 300 ~ 320, edible salt 12 ~ 15, tea-seed oil 12 ~ 16, corncob 120 ~ 150, skim milk 500 ~ 550, lemon vinegar 20 ~ 24, perilla leaf 6 ~ 8, coloured malt 14 ~ 17, white granulated sugar 15 ~ 18, pimiento 8 ~ 10, hawthorn powder 8 ~ 12, mountain chrysanthemum 5 ~ 7, orange peel 7 ~ 10, Radix Glycyrrhizae 4 ~ 6, honey 12 ~ 16, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, rose 5 ~ 7, strawberry leaves 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, raw peanut 30 ~ 40 and appropriate water; Preparation method is the pulp fraction that (1) is got raw peanut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
2. a kind of preparation method of milk fried peanut rice according to claim 1, is characterized in that comprising following step:
(1) mix perilla leaf, coloured malt, white granulated sugar, hawthorn powder, mountain chrysanthemum, orange peel, Radix Glycyrrhizae, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 80 ~ 100min, filter soup juice;
(2) maize cob meal is broken into bulk, mixes (1) gained soup juice and add skim milk, add lemon vinegar and honey simultaneously, little fire boils 40 ~ 50min, pulls block corncob out, slightly air-dry;
(3) mix (2) described corncob and shelled peanut, rolling baking 30 ~ 40min, after completing, rejecting corncob obtains shelled peanut;
(4) (3) gained shelled peanut is golden yellow to surface with tea-seed oil frying, add afterwards edible salt and pimiento to mix approximately 10 ~ 15min of frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295224.XA CN104082797A (en) | 2014-06-27 | 2014-06-27 | Milk-fragrant crispy peanuts and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107410904A (en) * | 2017-07-28 | 2017-12-01 | 宁波大学 | A kind of small tripe of special flavor functional meat and preparation method thereof |
| CN107411037A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of thick chilli sauce with multiple efficacies |
| CN107736603A (en) * | 2017-11-30 | 2018-02-27 | 安徽省丰康农业科技有限公司蚌埠农业科技研发中心 | A kind of honey flavoring and preparation method thereof |
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| CN103300297A (en) * | 2013-05-14 | 2013-09-18 | 安徽天方茶业（集团）有限公司 | Lucid ganoderma trichosanthes kirilowii maxim sugared broad bean and preparation method thereof |
| 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 |
| CN103798492A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Caramel milk peanuts and preparation method thereof |
| CN103859484A (en) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | Non-fried salty peanut bean |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859484A (en) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | Non-fried salty peanut bean |
| CN103300297A (en) * | 2013-05-14 | 2013-09-18 | 安徽天方茶业（集团）有限公司 | Lucid ganoderma trichosanthes kirilowii maxim sugared broad bean and preparation method thereof |
| 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 |
| CN103798492A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Caramel milk peanuts and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107411037A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of thick chilli sauce with multiple efficacies |
| CN107410904A (en) * | 2017-07-28 | 2017-12-01 | 宁波大学 | A kind of small tripe of special flavor functional meat and preparation method thereof |
| CN107736603A (en) * | 2017-11-30 | 2018-02-27 | 安徽省丰康农业科技有限公司蚌埠农业科技研发中心 | A kind of honey flavoring and preparation method thereof |
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Application publication date: 20141008 |