CN104719596A - Method for processing multi-taste spicy peanut - Google Patents
Method for processing multi-taste spicy peanut Download PDFInfo
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- CN104719596A CN104719596A CN201310718722.6A CN201310718722A CN104719596A CN 104719596 A CN104719596 A CN 104719596A CN 201310718722 A CN201310718722 A CN 201310718722A CN 104719596 A CN104719596 A CN 104719596A
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- starch
- peanuts
- syrup
- shelled peanut
- sugar
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Abstract
The invention discloses a method for processing multi-taste spicy peanuts. The method comprises the following steps: melting sugar with warm water of 60-70 DEG C to obtain sugar water; pouring peanuts which are fried to be medium well into a basin of which the diameter is 50-60cm, spraying the sugar water into the basin, shaking the basin when spraying the sugar water until the peanuts are wetted, throwing starch on the peanuts, wrapping the peanuts with a layer of starch, spraying the sugar water again, and throwing starch, repeating the action until the peanuts are coated with starch being a half millimeter, then spraying edible oil on the peanuts, uniformly mixing the edible oil, throwing starch again, spraying the sugar water, repeating the action until the peanuts are coated with starch of one millimeter, putting the peanuts mixed with the sugar water, the starch and the edible oil into a pot with oil, frying until the peanuts are sauce yellow, fishing out, boiling white sugar to obtain syrup, completely pouring pepper powder, powder of thirteen spices, chilli powder and salt into the boiled syrup, stirring, further putting into a large container, cooling by spreading, stirring once every 10-20 minutes, and cooling in air, thereby obtaining a finished product.
Description
Technical field
The invention belongs to (Groundnut products) technical field, be specifically related to the processing method of the spicy peanut of a kind of multi-flavor.
Background technology
Spicy peanut is a kind of snack that people often eat, deeply by liking that the people of peanut and spicy flavor snack welcome.But existing spicy peanut is single numb taste and pungent, the requirement of consumer for more tastes of this based food can not be met.
Summary of the invention
The object of the invention is to, the processing method of the spicy peanut of a kind of multi-flavor is provided, produce the spicy peanut being with pleasantly sweet and spiced taste.
The processing method of the spicy peanut of multi-flavor provided by the invention, it comprises the following steps:
(1) sugar 60-70 DEG C warm water is melted make syrup;
(2) stir-fry to medium well shelled peanut is poured in the basin of diameter 50-60 centimetre, syrup is watered in engagement, while water syrup limit to rock basin, to shelled peanut mix wet, then toward starch dusting on shelled peanut, syrup is watered again after shelled peanut wrapping one deck starch, starch dusting again, repeats above-mentioned action until shelled peanut is stained with half millimeter of starch, then on shelled peanut, waters edible oil, when edible oil is mixed thoroughly again starch dusting, water syrup, repeat to shelled peanut being stained with one millimeter of starch;
(3) pull out when entering in oil cauldron to explode yellow to sauce under the shelled peanut having mixed syrup, starch and edible oil;
(4) white granulated sugar is boiled into malt sugar shape, then zanthoxylum powder, thirteen spice, chilli powder, salt is all poured in the malt sugar endured and stir, then put into bulk container airing, within 10-20 minutes, stir once, dry and be finished product.
The processing method of the spicy peanut of multi-flavor provided by the invention, its beneficial effect is: mix 13 fragrant in malt sugar, creates micro-sweet mouthfeel with spiced, more can meet the demand of consumer for spicy peanut taste.
Detailed description of the invention
In conjunction with an embodiment, the processing method of the spicy peanut of multi-flavor provided by the invention is described in detail.
Embodiment
The processing method of the spicy peanut of multi-flavor of the present embodiment, it comprises the following steps:
(1) sugar is melted with 65 DEG C of warm water make syrup;
(2) stir-fry to medium well shelled peanut is poured in the basin of diameter 55 centimetres, syrup is watered in engagement, while water syrup limit to rock basin, to shelled peanut mix wet, then toward starch dusting on shelled peanut, syrup is watered again after shelled peanut wrapping one deck starch, starch dusting again, repeats above-mentioned action until shelled peanut is stained with half millimeter of starch, then on shelled peanut, waters edible oil, when edible oil is mixed thoroughly again starch dusting, water syrup, repeat to shelled peanut being stained with one millimeter of starch;
(3) pull out when entering in oil cauldron to explode yellow to sauce under the shelled peanut having mixed syrup, starch and edible oil;
(4) white granulated sugar is boiled into malt sugar shape, then zanthoxylum powder, thirteen spice, chilli powder, salt is all poured in the malt sugar endured and stir, then put into bulk container airing, within 15 minutes, stir once, dry and be finished product.
Claims (1)
1. a processing method for the spicy peanut of multi-flavor, is characterized in that: it comprises the following steps:
(1) sugar 60-70 DEG C warm water is melted make syrup;
(2) stir-fry to medium well shelled peanut is poured in the basin of diameter 50-60 centimetre, syrup is watered in engagement, while water syrup limit to rock basin, to shelled peanut mix wet, then toward starch dusting on shelled peanut, syrup is watered again after shelled peanut wrapping one deck starch, starch dusting again, repeats above-mentioned action until shelled peanut is stained with half millimeter of starch, then on shelled peanut, waters edible oil, when edible oil is mixed thoroughly again starch dusting, water syrup, repeat to shelled peanut being stained with one millimeter of starch;
(3) pull out when entering in oil cauldron to explode yellow to sauce under the shelled peanut having mixed syrup, starch and edible oil;
(4) white granulated sugar is boiled into malt sugar shape, then zanthoxylum powder, thirteen spice, chilli powder, salt is all poured in the malt sugar endured and stir, then put into bulk container airing, within 10-20 minutes, stir once, dry and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718722.6A CN104719596A (en) | 2013-12-24 | 2013-12-24 | Method for processing multi-taste spicy peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718722.6A CN104719596A (en) | 2013-12-24 | 2013-12-24 | Method for processing multi-taste spicy peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719596A true CN104719596A (en) | 2015-06-24 |
Family
ID=53444462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718722.6A Pending CN104719596A (en) | 2013-12-24 | 2013-12-24 | Method for processing multi-taste spicy peanut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719596A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418877A (en) * | 2017-08-23 | 2019-03-05 | 鲁婷 | A kind of manufacture craft of spiced peanut |
-
2013
- 2013-12-24 CN CN201310718722.6A patent/CN104719596A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418877A (en) * | 2017-08-23 | 2019-03-05 | 鲁婷 | A kind of manufacture craft of spiced peanut |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
|
| WD01 | Invention patent application deemed withdrawn after publication |