CN105454613A - Preparing method for spicy peanut crisps - Google Patents
Preparing method for spicy peanut crisps Download PDFInfo
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- CN105454613A CN105454613A CN201510934245.6A CN201510934245A CN105454613A CN 105454613 A CN105454613 A CN 105454613A CN 201510934245 A CN201510934245 A CN 201510934245A CN 105454613 A CN105454613 A CN 105454613A
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- Prior art keywords
- peanut
- spicy
- parts
- shelled peanut
- crisps
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 belongs to the field of food processing and relates to a preparing method for spicy peanut crisps. The peanut crisps are prepared from, by weight, 100-150 parts of peanut kernels, 100-190 parts of wheat flour, 20-50 parts of dry red pepper, 10-20 parts of peppertree pricklyash, 5-10 parts of white granulated sugar, 20-40 parts of refined salt and 5-10 parts of vegetable oil. The uniform peanut kernels are selected, impurities are removed, the peanut kernels are cooked, the dry red pepper and the peppertree pricklyash are prepared into pepper meal and peppertree pricklyash meal and mixed with the wheat flour, the white granulated sugar and the refined salt to obtain a composite material, and after being soaked externally, the peanut kernels are mixed with the composite material uniformly to obtain semi-finished products; the semi-finished products are added into a frying pan at the temperature of 120 DEG C-130 DEG C to be fried for 1-5 min, bailed out and drained to obtain the spicy peanut crisps. According to the method, the raw materials are simple, operation is convenient, the prepared spicy peanut crisps contain much cellulose, are pale brown, spicy, crispy and tasty, and the sweet smell of the peanut crisps strikes the nose.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of spicy Peanut Squares.
Background technology
Along with improving constantly of people's living standard, leisure food is as more and more welcomed by the peoples such as melon seeds, peanut, walnuts, and peanut is one of main oil crops of China, and annual production occupies second place of the world.Peanut is not only containing abundant grease, and protein content is higher, is easy to digest and assimilate.Peanut protein contains the whole essential amino acid of human body, has higher nutritive value, wherein arginine 9.9%, valine 8%, leucine 7%, phenylalanine 5.4%, isoleucine 3%, lysine 3%, histidine 2.1%, threonine 1.5%, methionine 1.2%, tryptophan 1%.Peanut Squares is fragrant with it, crisp, crisp mouthfeel obtains liking of people, and traditional Peanut Squares processing method is complicated, and mouthfeel is not good, so need the Peanut Squares of various different taste to suit public tastesplay to the gallery.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of formula and preparation method of spicy Peanut Squares, the method raw material is simple, easy to operate, the spicy Peanut Squares that the present invention obtains is containing high-cellulose, and finished product color and luster is brown color, with fragrance striking the nose, spicy crisp, palatable crisp, very popular.
The technical solution used in the present invention is:
A formula for spicy Peanut Squares, comprises by weight: shelled peanut 100-150 part, wheat flour 100-190 part, chilli 20-50 part, Chinese prickly ash 10-20, white granulated sugar 5-10 part, refined salt 20-40 part, vegetable oil 5-10 part.
A preparation method for spicy Peanut Squares, comprises the following steps:
1) shelled peanut selecting particle homogeneous, removes impurity;
2) shelled peanut slaking: shelled peanut is evenly baked in an oven;
3) chilli and Chinese prickly ash are made chili meal and the Chinese prickly ash dregs of rice respectively through pulverizing, grinding;
4) by wheat flour, chili meal, the Chinese prickly ash dregs of rice, white granulated sugar and refined salt Homogeneous phase mixing obtain compound material;
5) by step 2) described shelled peanut outside soak after and step 4) described compound material mixes, and obtains semi-finished product;
6) by step 5) described semi-finished product to join in 120-130 DEG C of oil cauldron fried 1-5min, and pull out and drain, obtain spicy Peanut Squares.
Further, for making shelled peanut outside fully wrap up compound material, step 5) add water spray in blending process.
Further, step 2) temperature of baking box is 100-110 DEG C in described shelled peanut slaking.
Further, the preparation method of spicy Peanut Squares, also comprises step:
7) by step 6) described in spicy Peanut Squares again through 120-150 DEG C of baking 10-15min.
Beneficial effect of the present invention: the formula and the preparation method that the invention provides a kind of spicy Peanut Squares, the method raw material is simple, easy to operate, the spicy Peanut Squares that the present invention obtains is containing high-cellulose, and finished product color and luster is brown color, with fragrance striking the nose, spicy crisp, palatable crisp, very popular.
Detailed description of the invention
The present invention is described in detail below, is clearly and completely described the technical scheme in the embodiment of the present invention, and obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
The formula of spicy Peanut Squares, comprises by weight: 100 parts, shelled peanut, wheat flour 120 parts, chilli 30 parts, Chinese prickly ash 10, white granulated sugar 6 parts, refined salt 20 parts, vegetable oil 5 parts.
Embodiment 2
The formula of spicy Peanut Squares, comprises by weight: 120 parts, shelled peanut, wheat flour 150 parts, chilli 20 parts, Chinese prickly ash 15, white granulated sugar 6 parts, refined salt 25 parts, vegetable oil 7 parts.
Embodiment 3
The preparation method of spicy Peanut Squares obtains by the formula of above-mentioned weight portion, and concrete preparation method, comprises the following steps:
1) select the homogeneous shelled peanut of particle, must not damage by worms, mouldy, broken, remove impurity;
2) shelled peanut slaking: evenly baked in an oven by shelled peanut, the temperature of baking box is 100-110 DEG C
3) chilli and Chinese prickly ash are made chili meal and the Chinese prickly ash dregs of rice respectively through pulverizing, grinding;
4) by wheat flour, chili meal, the Chinese prickly ash dregs of rice, white granulated sugar and refined salt Homogeneous phase mixing obtain compound material;
5) by step 2) described shelled peanut outside soak after and step 4) described compound material mixes, obtaining semi-finished product, for making shelled peanut outside fully wrap up compound material, can add water spray in blending process.
6) by step 5) described semi-finished product to join in 120-130 DEG C of oil cauldron fried 5min, and pull out and drain, obtain spicy Peanut Squares.
7) will drain spicy Peanut Squares feeding 120-150 DEG C and copy case, stir once at set intervals, baking 10min, crust is crisp.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (5)
1. the formula of spicy Peanut Squares, is characterized in that, comprises by weight: shelled peanut 100-150 part, wheat flour 100-190 part, chilli 20-50 part, Chinese prickly ash 10-20, white granulated sugar 5-10 part, refined salt 20-40 part, vegetable oil 5-10 part.
2. the preparation method of spicy Peanut Squares, is characterized in that, comprises the following steps:
1) shelled peanut selecting particle homogeneous, removes impurity;
2) shelled peanut slaking: shelled peanut is evenly baked in an oven;
3) chilli and Chinese prickly ash are made chili meal and the Chinese prickly ash dregs of rice respectively through pulverizing, grinding;
4) by wheat flour, chili meal, the Chinese prickly ash dregs of rice, white granulated sugar and refined salt Homogeneous phase mixing obtain compound material;
5) by step 2) described shelled peanut outside soak after and step 4) described compound material mixes, and obtains semi-finished product;
6) by step 5) described semi-finished product to join in 120-130 DEG C of oil cauldron fried 1-5min, and pull out and drain, obtain spicy Peanut Squares.
3. preparation method according to claim 2, is characterized in that, fully wraps up compound material, step 5 for making shelled peanut outside) add water spray in blending process.
4. preparation method according to claim 2, is characterized in that, step 2) temperature of baking box is 100-110 DEG C in described shelled peanut slaking.
5. preparation method according to claim 2, is characterized in that, also comprises step:
7) by step 6) described in spicy Peanut Squares again through 120-150 DEG C of baking 10-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934245.6A CN105454613A (en) | 2015-12-11 | 2015-12-11 | Preparing method for spicy peanut crisps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934245.6A CN105454613A (en) | 2015-12-11 | 2015-12-11 | Preparing method for spicy peanut crisps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454613A true CN105454613A (en) | 2016-04-06 |
Family
ID=55593176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510934245.6A Pending CN105454613A (en) | 2015-12-11 | 2015-12-11 | Preparing method for spicy peanut crisps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454613A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751925A (en) * | 2017-10-18 | 2018-03-06 | 青岛大洋天德食品有限公司 | A kind of preparation method of spicy Peanut Squares |
-
2015
- 2015-12-11 CN CN201510934245.6A patent/CN105454613A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751925A (en) * | 2017-10-18 | 2018-03-06 | 青岛大洋天德食品有限公司 | A kind of preparation method of spicy Peanut Squares |
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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: 20160406 |
|
| WD01 | Invention patent application deemed withdrawn after publication |