CN104286080A - Peanut crust and cooking method thereof - Google Patents
Peanut crust and cooking method thereof Download PDFInfo
- Publication number
- CN104286080A CN104286080A CN201410537725.4A CN201410537725A CN104286080A CN 104286080 A CN104286080 A CN 104286080A CN 201410537725 A CN201410537725 A CN 201410537725A CN 104286080 A CN104286080 A CN 104286080A
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- China
- Prior art keywords
- peanut
- parts
- rice bran
- fried
- bean dregs
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A peanut crust and a cooking method thereof belong to the field of fried food. The raw materials of the peanut crust are composed of, by weight part, 30-85 parts of indica rice flour, 15-70 parts of refined flour, 10-40 parts of rice bran or dried bean dreg powder with a granularity smaller than or equal to 40 meshes, 2-3 parts of salt, 0-20 parts of white sesame seed, 20-30 parts of peanuts and 140-200 parts of water. The cooking method of the peanut crust comprises peanut preprocessing, raw material slurry mixing, molding and frying. By replacing aluminiferous leavening agents such as baking powder and alum, which are commonly used in traditional processes, with the extruded and puffed rice bran or bean dreg powder, the peanut crust solves the defect that traditional peanut crusts contain aluminum and have an alkaline taste, has the advantages of being free from aluminum and alkaline taste, omitting leavening agents and the like, is golden and attractive in color and crispy in flavor and is a modern, ideal and healthy fried snack.
Description
Technical field
The invention belongs to fried food field.
Background technology
Peanut bar is a kind of traditional food of Ganzhou the Hakkas, has the advantages that golden light brilliance, crisp fragrant the sound of sth. throbbing or bursting are crisp, because its shape is as full moon, also makes the moon cling to.Traditional peanut bar, by adding baking powder, alum etc. containing aluminium leavening agent, produces a large amount of carbon dioxides when high temperature is fried, impels and form certain spatial network shape structure, finally reach the object of fried product crispy in taste in powder is stuck with paste.And aluminium is a kind of element to human health, chronic toxicity can be produced at people's body accumulation, can be combined with the human body important substance such as multiple proteins, enzyme, atriphos owing to using the aluminium entering cell containing aluminium food additives, affect multiple biochemical reaction in body, the eubolism of interference cell and organ, cause some dysfunction, as damaged brain, cause dementia, also may occur anaemia, osteoporosis diseases.Based on the unhealthy impact containing aluminium food additives, " 5 departments such as national health State Family Planning Commission use the bulletin of regulation (2014 No. 8) about adjustment containing aluminium food additives " also explicitly pointed out: from 1 day July in 2014, dilated food must not use containing aluminium food additives in producing, and must not use alum and alum in wheat flour and goods thereof (except fried Flour product, batter (as dragged batter for fish and poultry), wrap up in powder, frying powder is outer) production.Though peanut bar belongs to frying surface goods, still allow to add alum and alum, the material of search of health contains to substitute the trend that aluminium food additives will be future development; After adding traditional leavening agent simultaneously, often have many soda ash and remain, cause tasting the alkali taste having one discomfort.
Summary of the invention
The object of the invention is to add the shortcoming containing aluminium, have alkali taste of adding man-hour such as baking powder, alum etc. and bringing containing aluminium leavening agent for traditional peanut bar, application high dietary-fiber healthy food materials---rice bran or bean dregs dry powder carry out alternative traditional leavening agent, formula and the preparation method of a kind of healthy peanut bar are provided.
The present invention is achieved through the following technical solutions.
One cultivates peanut bar, and its composition of raw materials (by weight) is made up of following material: long rice flour: 30-85 part, refined flour: 15-70 part, granularity≤40 order rice bran or bean dregs dry powder: 10-40 part, salt 2-3 part, white sesameseed 0-20 part, peanut pellets 20-30 part, water 140-200 part.
Being prepared as follows of rice bran of the present invention or bean dregs dry powder.
First rice bran or bean dregs dry powder are adopted screw extruder extrusion, then pulverize swelling granular with pulverizer, cross 40 object screen clothes subsequently, obtain rice bran or the bean dregs dry powder of required extrusion process.
The preparation method of peanut bar of the present invention is.
(1) peanut pretreatment: be soaked in water peanut pellets 5 ~ 30min, drains.
(2) adjust raw slurry: by above-mentioned raw materials proportion ingredient, making beating mixing is to not having the visible coarse granule of naked eyes.
(3) reverse mould: pour slurries into mould, weak vibrations is even to spreading, and controls slurries 1-8mm thick.
(4) fried: 150 DEG C-195 DEG C fried, the demoulding of peanut bar, floating to frying oil surface, does not stop to stir, and when fried extremely basic bubble-free produces, taking-up drains, and namely obtains peanut bar after cooling.
Described mould is one the shallow spoon of the sheet iron of handle, requires its diameter 3-10 centimetre, and bottom circle is flat.
Rice bran is the Main By product of rice processing, has concentrated rice nutrient over half, containing enriching and the protein (12%-16%) of high-quality and dietary fiber (25%-30%), having angiocardiopathy preventing, regulating the several functions such as blood sugar.Bean dregs are byproducts of the bean product such as production of bean curd, because itself water content is large, very easily corrupt, if therefore need be used as the raw material of food processing, then often through after dehydrating, pulverize the bean dregs dry powder made and easily store.And dietary fiber has been listed at present after traditional six large nutrients, human nutrition situation can be improved, regulate " the seventh-largest nutrient " of body function.Therefore, bean dregs and rice bran are all the new type health food materials of high dietary-fiber.
We are by adopting extrusion technique to carry out processing rear discovery in rice bran or bean dregs dry powder, fully mix along with the friction between spiral with machine thorax makes raw material reach, extruding, heating, gummed, gelatinization and produce tissue change, when being expressed to exit, pressure reduces to normal pressure instantaneously, moisture is caused promptly to evaporate from institutional framework, make the microcellular structure that its inner formation is countless, expanded phenomenon occurs.In extrusion process, high temperature high shear result in part clasmatosis, in cellulose and hemicellulose, more hydrophilic radical comes out, contact area, the contact site of particle and water increase, its dispersed enhancing, thus water imbibition and expansive force strengthen greatly, and its specific area, surface energy and porosity also significantly improve; When the rice bran after extrusion process or bean dregs dry powder are uniformly distributed in powder paste system, because of the porosity of its stronger water imbibition, expansive force and Geng Gao, the powder of unit volume sticks with paste the moisture that can adsorb more volumes, simultaneously, because rice bran or bean dregs have abundant dietary fiber, can effectively reduce active force stronger between starch, when powder stick with paste put into high temperature fried time, the moisture of evaporation is easier overflows fast from fiber peripheral, thus at the equally distributed cavernous structure of fried rear formation, final substituting contains the crisp brittleness that aluminium leavening agent adds peanut bar.Through rice bran or the bean dregs dry powder of extrusion, coarse mouthfeel also improves originally.
Present invention employs the rice bran after extrusion or bean dregs dry powder, when they are uniformly distributed in powder paste system, because of the porosity of its stronger water imbibition, expansive force and Geng Gao, the powder of unit volume sticks with paste the moisture that can adsorb more volumes; Simultaneously, because rice bran or bean dregs have abundant dietary fiber, can effectively reduce active force stronger between starch, when powder stick with paste put into high temperature fried time, the moisture of evaporation is easier overflows fast from fiber peripheral, thus at the equally distributed cavernous structure of fried rear formation, final substituting contains the crisp brittleness that aluminium leavening agent adds peanut bar.Through rice bran or the bean dregs dry powder of extrusion, then remove the particle of more than granularity 40 order in conjunction with screen cloth, coarse mouthfeel also improves originally.The present invention's rice bran or bean dregs dry powder instead of the baking powder, alum etc. that use in traditional handicraft and contain aluminium leavening agent, change traditional peanut bar containing aluminium, unhealthy, the shortcoming that has alkali taste, have not containing features such as aluminium, alkali-free taste, low greasy feeling and high nutrition, golden yellow color is tempting, crispy in taste is the healthy fried snack of best modern appearance.Meanwhile, the present invention adopts water mill long rice flour to be raw material, simplifies in traditional handicraft and adopts rice first to soak the technique of milling afterwards, and thus healthy peanut bar of the present invention also has the feature of Simplified flowsheet.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1.
One cultivates peanut bar, and its composition of raw materials (by weight) is made up of following material: long rice flour: 60 parts, refined flour: 40 parts, granularity≤40 order rice bran or bean dregs dry powder: 10 parts, salt: 2 parts, white sesameseed 10 parts, peanut pellets 20 parts, 146 parts, water.
The preparation method of peanut bar of the present invention is.
(1) peanut pretreatment: be soaked in water peanut pellets 5 ~ 30min, drains.
(2) adjust raw slurry: by above-mentioned raw materials proportion ingredient, making beating mixing is to not having the visible coarse granule of naked eyes.
(3) reverse mould: pour slurries into mould, weak vibrations is even to spreading, and it is thick that control slurries are about 4mm.
(4) fried: 150 DEG C-195 DEG C fried, the demoulding of peanut bar, floating to frying oil surface, does not stop to stir, and when fried extremely basic bubble-free produces, taking-up drains, and namely obtains peanut bar after cooling.
Embodiment 2.
One cultivates peanut bar, and its composition of raw materials (by weight) is made up of following material: long rice flour: 30 parts, refined flour: 70 parts, granularity≤40 order rice bran or bean dregs dry powder: 40 parts, salt: 3 parts, white sesameseed 5 parts, peanut pellets 30 parts, 200 parts, water.
The preparation method of peanut bar of the present invention is.
(1) peanut pretreatment: be soaked in water peanut pellets 5 ~ 30min, drains.
(2) adjust raw slurry: by above-mentioned raw materials proportion ingredient, making beating mixing is to not having the visible coarse granule of naked eyes.
(3) reverse mould: pour slurries into mould, weak vibrations is even to spreading, and it is thick that control slurries are about 6mm.
(4) fried: 150 DEG C-195 DEG C fried, the demoulding of peanut bar, floating to frying oil surface, does not stop to stir, and when fried extremely basic bubble-free produces, taking-up drains, and namely obtains peanut bar after cooling.
Claims (4)
1. one to cultivate peanut bar, it is characterized in that composition of raw materials is made up of by weight following material: long rice flour: 30-85 part, refined flour: 15-70 part, granularity≤40 order rice bran or bean dregs dry powder: 10-40 part, salt 2-3 part, white sesameseed 0-20 part, peanut pellets 20-30 part, water 140-200 part.
2. peanut bar according to claim 1, it is characterized in that the preparation method of described rice bran or bean dregs dry powder: first rice bran or bean dregs dry powder are adopted screw extruder extrusion, swelling granular is pulverized again with pulverizer, cross 40 object screen clothes subsequently, obtain rice bran or the bean dregs dry powder of required extrusion process.
3. the preparation method of peanut bar according to claim 1, is characterized in that according to the following steps:
(1) peanut pretreatment: be soaked in water peanut pellets 5 ~ 30min, drains;
(2) adjust raw slurry: by above-mentioned raw materials proportion ingredient, making beating mixing is to not having the visible coarse granule of naked eyes;
(3) reverse mould: pour slurries into mould, weak vibrations is even to spreading, and controls slurries 1-8mm thick;
(4) fried: 150 DEG C-195 DEG C fried, the demoulding of peanut bar, floating to frying oil surface, does not stop to stir, and when fried extremely basic bubble-free produces, taking-up drains, and namely obtains peanut bar after cooling.
4. the preparation method of peanut bar according to claim 3, is characterized in that described mould is one and has the shallow spoon of the sheet iron of handle, its diameter 3-10 centimetre, and bottom circle is flat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410537725.4A CN104286080A (en) | 2014-10-14 | 2014-10-14 | Peanut crust and cooking method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410537725.4A CN104286080A (en) | 2014-10-14 | 2014-10-14 | Peanut crust and cooking method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286080A true CN104286080A (en) | 2015-01-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410537725.4A Pending CN104286080A (en) | 2014-10-14 | 2014-10-14 | Peanut crust and cooking method thereof |
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| Country | Link |
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| CN (1) | CN104286080A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334065A (en) * | 2017-08-04 | 2017-11-10 | 安徽红云食品有限公司 | A kind of processing method of dried shrimp fruit |
| CN110200212A (en) * | 2019-05-14 | 2019-09-06 | 贺铁绵 | A kind of production method of tasty and crisp flake |
| CN113243401A (en) * | 2021-07-06 | 2021-08-13 | 林梦婷 | Batch feeder of moon crust production usefulness |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870848A (en) * | 2011-07-12 | 2013-01-16 | 欧解志 | Fried cake made of Chinese chestnut kernel, dried persimmon and raisin |
| CN103250766A (en) * | 2013-05-13 | 2013-08-21 | 胡永钢 | Dasheen glutinous rice cake and manufacturing method of same |
-
2014
- 2014-10-14 CN CN201410537725.4A patent/CN104286080A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870848A (en) * | 2011-07-12 | 2013-01-16 | 欧解志 | Fried cake made of Chinese chestnut kernel, dried persimmon and raisin |
| CN103250766A (en) * | 2013-05-13 | 2013-08-21 | 胡永钢 | Dasheen glutinous rice cake and manufacturing method of same |
Non-Patent Citations (3)
| Title |
|---|
| 刘传富等: "挤压膨化对豆渣加工特性影响的研究", 《食品与发酵工业》 * |
| 南康市地方志编纂委员会: "《南康市志（1986~2000）》", 31 January 2005 * |
| 徐树来: "挤压加工对米糠主要营养成分影响的研究", 《中国粮油学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334065A (en) * | 2017-08-04 | 2017-11-10 | 安徽红云食品有限公司 | A kind of processing method of dried shrimp fruit |
| CN110200212A (en) * | 2019-05-14 | 2019-09-06 | 贺铁绵 | A kind of production method of tasty and crisp flake |
| CN113243401A (en) * | 2021-07-06 | 2021-08-13 | 林梦婷 | Batch feeder of moon crust production usefulness |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150121 |