CN105029535A - Peanut butter and preparation method thereof - Google Patents
Peanut butter and preparation method thereof Download PDFInfo
- Publication number
- CN105029535A CN105029535A CN201510339129.XA CN201510339129A CN105029535A CN 105029535 A CN105029535 A CN 105029535A CN 201510339129 A CN201510339129 A CN 201510339129A CN 105029535 A CN105029535 A CN 105029535A
- Authority
- CN
- China
- Prior art keywords
- peanut
- peanut butter
- parts
- preparation
- soya bean
- 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.)
- Pending
Links
Abstract
The invention discloses peanut butter and a preparation method thereof. The peanut butter comprises the following raw materials in parts by weight: 8-11 parts of shelled peanut kernels, 2-3 parts of soybeans, 8-10 parts of edible oil and 3-4 parts of seasonings. The preparation method comprises the following steps: soaking soybeans, cooking soaked soybeans thoroughly, stir-frying peanut kernels and then crushing, adding edible oil and the seasonings into the stir-fried peanut kernels and the cooked soybeans for boiling and seasoning to obtain the peanut butter. The prepared peanut butter is mellow in taste, fragrant and spicy, delicious in aftertaste, bright and shining, spicy but not dry, full of nutriments, has a natural flavor of peanuts, keeps the fragrance lingering in the mouth, can promote the appetite, help digestion, and meet the demands of people for tasty, nutritious, convenient, green and health food.
Description
Technical field
The present invention relates to field of food, be specially a kind of peanut butter and preparation method thereof.
Background technology
The content that peanut contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable preparation.Nourishing help is longer than by peanut, can promote longevity, so among the people also known as " peanut ", and equally with soya bean is described as " Vegetable meat ", " meat or fish in element ".The nutritive value of peanut is higher than grain class, can match in excellence or beauty with egg.Vitamin K in peanut has anastalsis; The anastalsis of peanut red coat exceeds 50 times especially than peanut, has good hemostasia effect to multiple courageous and upright disease.Peanut is put down, and taste is sweet; Enter spleen, lung channel.Moistening lung and stomach, tonifying spleen.Control cough caused by dryness, gastric disorder causing nausea, edema, beriberi, newborn woman's milk is few, moistening lung for removing phlegm, nourishes regulating the qi flowing in the channels, effect of clearing cough-relieving.Peanut can also cure mainly malnutrition, and food is few weak, and the cough caused by dryness hypermnesia that reduces is recalled.Vitamin E in peanut and a certain amount of zinc, can strengthen memory, anti-aging, delays brain function decline, skin care.Unrighted acid in peanut has the effect reducing cholesterol, with helping prevent and treat artery sclerosis, hypertension and coronary heart disease.When Soluble Fiber in peanut fiber tissue is digested, meeting is absorbing fluid and other materials as sponge, then expand into tape body to excrete with ight soil, thus reduce harmful substance accumulation in vivo and the toxic action produced, reduce the chance that intestinal cancer occurs.A kind of bioactivator resveratrol in peanut can prevent and treat neoplastic diseases, is also reduce platelet aggregation, the chemopreventive agent of prevention and therapy atherosclerotic, cardiovascular and cerebrovascular disease simultaneously.
Summary of the invention
The object of the invention is, for above problem, to provide a kind of peanut butter and preparation method thereof, form for primary raw material is refining with peanut and soya bean, have strong peanut fragrance, be pure green, pure natural, nuisanceless and have much the appetizing food of nutritive value.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of peanut butter, comprises following raw material by weight: shelled peanut 8-11 part of shelling, soya bean 2-3 part, edible oil 8-10 part and flavoring 3-4 part.
In preferred scheme, raw material is: the shelled peanut 8 parts that shells, soya bean 3 parts, edible oil 10.5 parts, flavoring 3.4 parts.By above-mentioned collocation, it is aromatic that the peanut butter obtained is heard, and that eats is tasty and refreshing, can improve a poor appetite.
Further, raw material also comprises 0.5-1 part sesame; Its fragrance can be promoted further, and abundant nutrition composition.
Further, described flavoring is salt, ginger, garlic, capsicum, Chinese prickly ash and white sugar, also can add chickens' extract, sodium glutamate and spicebush oil as required.Wherein each flavoring use amount adds according to individual taste hobby, and generally, salt is 0.6 ~ 1 part, ginger 0.5-1 part, garlic 0.8-1.2 part, capsicum 0-1 part, Chinese prickly ash 0-0.2 part, and all the other carry out adjustment as required and add; And ginger, garlic and Chinese prickly ash when preparing peanut butter all clean dry smash or shred after for subsequent use; Adding of spicebush oil, can improving product mouthfeel and fragrance further, give the local flavor of product uniqueness, improve a poor appetite.
Prepare the method for above-mentioned peanut butter, concrete steps are:
1) soya bean by cold water soak to swelling and non-broken skin, then carry out poach to pick up after well-done rubbing dry for subsequent use;
2) shelled peanut that shells is put into pot and is fried to delicious and crisp, and it is broken for subsequent use that peanut is made in peeling cooling;
3) edible oil is heated to 170-190 DEG C, the quick-fried perfume (or spice) of flavouring material, then reduces oil temperature to 125-135 DEG C, then add step 1) and step 2) in the material of gained, a step taste of going forward side by side, makes it mix, and boils 5-8 and divides and kind obtain peanut butter.
In step 1), the soak time of soya bean is 8-20 hour, and wherein winter is 15-20 hour, and summer is 8-10 hour, and the temperature of cold water is lower than 20 DEG C.
Step 2) in, off the pot during shelled peanut frying yellowish, allow it discharge fragrance as far as possible, and naturally remove crust, when preventing the later stage from preparing peanut butter, affect its color and luster and taste.
In step 3), add step 1) and step 2) in gained material after, also add sesame.
The peanut butter that step 3) boils is packed after needing to carry out sterilizing again, and wherein sterilising temp is 115 ~ 123 DEG C, and sterilization time is 45-60 minute.
In step 3), by higher oil temperature, can carry out quick-fried perfume (or spice) fast and fried solid carbon dioxide divides to condiment, and reduce oil temperature when adding peanut and soya bean material, slow fire boils, and more easily makes material give out the fresh fragrance of its uniqueness.Condiment adds fashionable ginger, garlic, capsicum, Chinese prickly ash need quick-fried perfume (or spice) to explode solid carbon dioxide to divide, and salt, white sugar, chickens' extract, sodium glutamate and lindera glauca wet goods more last seasoning time add.
The peanut butter that step 3) boils is packed after needing to carry out sterilizing again, and wherein sterilising temp is 115 ~ 123 DEG C, and sterilization time is 45-60 minute, can effectively kill bacterium harmful in raw material and harmful microorganism)
This preparation method is broken by peanut is fried face powder, can fully give out its fragrance, soya bean is boiled rubbing, so that it can increase delicate flavour, and is equipped with suitable flavoring and boils.Boiled as the last stage by step 3), seasoning is shaped, the peanut butter of obtained aromatic taste.
Peanut butter provided by the invention and preparation method thereof, beneficial effect is as follows:
1, this peanut butter aromatic taste, has the natural flavor of peanut, entrance lasting, and perfume is peppery to be had concurrently, and aftertaste is delicious.Obtained sauce bright, be breast redness, peppery and not dry, improve a poor appetite, help digest, nutritious.
2, this sauce cycle is short, does not need process by fermentation, decreases the generation of the harmful substances such as nitrite, does not add any food additives, maintains the naturally peppery fragrance of true qualities of sauce raw material processed, more easily digested.
4, this peanut butter aromatic taste, has the natural flavor of peanut, entrance lasting, and perfume is peppery to be had concurrently, and aftertaste is delicious.Meet that people are delicious, nutrition, convenience, healthy pollution-free food demand.
Detailed description of the invention
Below in conjunction with embodiment, illustrate the present invention further.These embodiments are interpreted as only for illustration of the present invention instead of for limiting the scope of the invention.After the content of having read the present invention's record, those skilled in the art can make various changes or modifications the present invention, and these equivalence changes and modification fall into claims of the present invention limited range equally.
Embodiment 1:
A kind of peanut butter, it is made up of following raw material:
To shell shelled peanut 8kg, soya bean 2kg, edible oil 8kg, flavoring 3kg part.
Embodiment 2:
A kind of peanut butter, it is made up of following raw material:
To shell shelled peanut 11kg, soya bean 3kg, edible oil 10kg, sesame 1kg part, flavoring 4kg part; Wherein flavoring comprises salt 1kg, ginger 0.8kg, garlic 1kg, capsicum 0.6kg, Chinese prickly ash 0.2kg, white sugar 0.4kg.
Embodiment 3:
A kind of peanut butter, it is made up of following raw material:
To shell shelled peanut 10kg, soya bean 2.5kg, edible oil 9kg, flavoring 3.4kg part; Wherein flavoring comprises salt 0.6kg, ginger 0.5kg, garlic 1kg, capsicum 0.5kg, Chinese prickly ash 0.1kg, white sugar 0.2kg, chickens' extract 0.2kg, sodium glutamate 0.2kg, spicebush oil 0.1kg.
Embodiment 4:
A kind of peanut butter, it is made up of following raw material:
To shell shelled peanut 8kg, soya bean 3kg, edible oil 10kg, sesame 0.5kg part, salt 0.6kg, ginger 0.8kg, garlic 1.2kg, capsicum 0.4kg, Chinese prickly ash 0.2kg, white sugar 0.1kg.
Embodiment 5:
The method of the peanut butter described in preparation, concrete steps are:
1) soya bean by cold water soak to swelling and non-broken skin, then carry out poach to pick up after well-done rubbing dry for subsequent use;
2) shelled peanut that shells is put into pot and is fried to delicious and crisp, and it is broken for subsequent use that peanut is made in peeling cooling;
3) edible oil is heated to 170-190 DEG C, the quick-fried perfume (or spice) of flavouring material, then reduces oil temperature to 125-135 DEG C, then add step 1) and step 2) in the material of gained, a step taste of going forward side by side, makes it mix, and boils 5-8 and divides and kind obtain peanut butter.
Further, in step 1), the soak time of soya bean is 8-20 hour, and wherein winter is 15-20 hour, and summer is 8-10 hour.
Further, step 2) in, off the pot during shelled peanut frying yellowish.
Further, in step 3), add step 1) and step 2) in gained material after, also add sesame.Condiment adds fashionable ginger, garlic, capsicum, Chinese prickly ash need quick-fried perfume (or spice) to explode solid carbon dioxide to divide, and adds during the in the end seasoning of salt, white sugar, chickens' extract, sodium glutamate and spicebush oil.
Further, the peanut butter that step 3) boils is packed after needing to carry out sterilizing again, and wherein sterilising temp is 115 ~ 123 DEG C, and sterilization time is 45-60 minute.
Claims (10)
1. a peanut butter, is characterized in that, comprises following raw material by weight: shelled peanut 8-11 part of shelling, soya bean 1-3 part, edible oil 8-10 part and flavoring 3-4 part.
2. peanut butter according to claim 1, is characterized in that, raw material is: the shelled peanut 9 parts that shells, soya bean 1 part, edible oil 10.5 parts, flavoring 3.4 parts.
3. peanut butter according to claim 1, is characterized in that: raw material also comprises 0.5-1 part sesame.
4. peanut butter according to claim 1, is characterized in that: described flavoring is salt, ginger, garlic, capsicum, Chinese prickly ash and white sugar.
5. peanut butter according to claim 4, is characterized in that: also comprise chickens' extract and spicebush oil and sodium glutamate in described flavoring.
6. prepare the method for the peanut butter described in claim 1-5 any one, it is characterized in that, concrete steps are:
1) soya bean by cold water soak to swelling and non-broken skin, then carry out poach to pick up after well-done rubbing dry for subsequent use;
2) shelled peanut that shells is put into pot and is fried to delicious and crisp, and it is broken for subsequent use that peanut is made in peeling cooling;
3) edible oil is heated to 170-190 DEG C, the quick-fried perfume (or spice) of flavouring material, then reduces oil temperature to 125-135 DEG C, then add step 1) and step 2) in the material of gained, a step taste of going forward side by side, makes it mix, and boils 5-8 and divides and kind obtain peanut butter.
7. the preparation method of peanut butter according to claim 6, is characterized in that: in step 1), and the soak time of soya bean is 8-20 hour, and wherein winter is 15-20 hour, and summer is 8-10 hour.
8. the preparation method of peanut butter according to claim 6, is characterized in that: step 2) in, off the pot during shelled peanut frying yellowish.
9. the preparation method of peanut butter according to claim 6, is characterized in that: in step 3), adds step 1) and step 2) in gained material after, also add sesame.
10. the preparation method of peanut butter according to claim 6, is characterized in that: the peanut butter that step 3) boils is packed after needing to carry out sterilizing again, and wherein sterilising temp is 115 ~ 123 DEG C, and sterilization time is 45-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510339129.XA CN105029535A (en) | 2015-06-18 | 2015-06-18 | Peanut butter and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510339129.XA CN105029535A (en) | 2015-06-18 | 2015-06-18 | Peanut butter and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029535A true CN105029535A (en) | 2015-11-11 |
Family
ID=54436980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510339129.XA Pending CN105029535A (en) | 2015-06-18 | 2015-06-18 | Peanut butter and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029535A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725085A (en) * | 2016-03-16 | 2016-07-06 | 王绍坤 | Life prolonging homemade sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183239A (en) * | 1996-11-27 | 1998-06-03 | 陕西省西岐风味食品厂 | Kernel flavour chilli sauce and producing method thereof |
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN102871106A (en) * | 2012-10-27 | 2013-01-16 | 温书太 | Spicy and hot sauce |
| CN103271392A (en) * | 2013-05-24 | 2013-09-04 | 山东省高唐蓝山集团总公司 | Peanut butter and preparing method thereof |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
| CN103976347A (en) * | 2014-06-01 | 2014-08-13 | 翁兴操 | Delicious fresh peanut and soybean sauce |
-
2015
- 2015-06-18 CN CN201510339129.XA patent/CN105029535A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183239A (en) * | 1996-11-27 | 1998-06-03 | 陕西省西岐风味食品厂 | Kernel flavour chilli sauce and producing method thereof |
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN102871106A (en) * | 2012-10-27 | 2013-01-16 | 温书太 | Spicy and hot sauce |
| CN103271392A (en) * | 2013-05-24 | 2013-09-04 | 山东省高唐蓝山集团总公司 | Peanut butter and preparing method thereof |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
| CN103976347A (en) * | 2014-06-01 | 2014-08-13 | 翁兴操 | Delicious fresh peanut and soybean sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725085A (en) * | 2016-03-16 | 2016-07-06 | 王绍坤 | Life prolonging homemade sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283391B (en) | Nourishing beef and preparation process thereof | |
| CN103975988B (en) | A kind of delicate flavour shrimp cake among the people and preparation method thereof | |
| KR102031872B1 (en) | Fish cake using squid and arc shell and fish cake manufacturing method | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| CN102334669A (en) | Delicious insect sauce | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| CN103202453A (en) | Composite tomato seasoning with fruit feel and preparation method thereof | |
| KR102531665B1 (en) | Method for manufacturing Pig head pyeonyuk and the Pig head pyeonyuk manufactured by the same | |
| KR20160090664A (en) | A method for preparing dried pork skin chips for snack | |
| CN103504325A (en) | Spicy green bean dried pork and preparation method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR101914977B1 (en) | The manufacturing method of the bone broth for relief the hangover and bone broth for relief the hangover manufactured by the same | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| KR20070121292A (en) | Method of manufacturing Pyeongyang Braised Chicken | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR101295682B1 (en) | Manufacturing method of chicken soup with ginseng using mixed grains | |
| CN104305243A (en) | Selenium-rich spicy sliced dried beef and processing method thereof | |
| CN105029535A (en) | Peanut butter and preparation method thereof | |
| KR101974210B1 (en) | Hot chicken feet comprising curry and its manufacturing method | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| CN106490471A (en) | A kind of tomato red curved surface bar and preparation method thereof | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| CN110403173A (en) | A kind of preparation application method of halogen material and halogen material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |