CN107549752A - A kind of peanut butter and preparation method thereof - Google Patents
A kind of peanut butter and preparation method thereof Download PDFInfo
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- CN107549752A CN107549752A CN201710899061.XA CN201710899061A CN107549752A CN 107549752 A CN107549752 A CN 107549752A CN 201710899061 A CN201710899061 A CN 201710899061A CN 107549752 A CN107549752 A CN 107549752A
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Abstract
The invention discloses a kind of peanut butter, its drip irrigation device is：The formula matched using following parts by weight：25 50 parts of peanut；18 22 parts of edible oil；67 parts of fermented soya bean；23 parts of millet starch；12 parts of radix fici simplicissimae；0.5 1 parts of Chinese yam；0.5 1 parts of Gorgon fruit；67 parts of soy sauce；67 parts of yellow rice wine；0.5 0.8 parts of sesame paste；1.5 2.5 parts of salt；4.5 6 parts of white sugar；1 1.5 parts of chickens' extract；1.5 2 parts of oyster sauce；1.5 2 parts of spice；Red 1.5 2 parts of onion.It is an object of the invention to provide a kind of spleen benefiting and stimulating the appetite, green and healthy peanut butter and preparation method thereof.
Description
【Technical field】
The present invention relates to the deep process technology field of peanut, specially a kind of peanut butter and preparation method thereof.
【Background technology】
As the improvement of people's living standards, requirement to nutritional ingredient in food also more and more higher, sauce is as people's day
Important flavouring and appetizing food, have also obtained very high attention in normal dietetic life.Peanut be people it is daily like one
Kind important medicinal material, and river local yield peanut forever, because soil is rich in selenium element, peanut is fleshy hypertrophy, delicious flavour and nutrition is rich
Richness, rich in protein and multivitamin, frequent edible peanut is highly beneficial to health, in order to meet that people's is edible
Demand, it is a kind of preferable eating method to be made peanut butter.
【The content of the invention】
For above-mentioned people to the demand of sauce class and frequent edible peanut sauce to the benefit of health, the purpose of the present invention
It is to provide a kind of spleen benefiting and stimulating the appetite, green and healthy peanut butter.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of peanut butter, the formula matched using following parts by weight：
Peanut 25-50 parts；Edible oil 18-22 parts；Fermented soya bean 6-7 parts；Millet starch 2-3 parts；Radix fici simplicissimae 1-2 parts；Chinese yam
0.5-1 parts；Gorgon fruit 0.5-1 parts；Soy sauce 6-7 parts；Yellow rice wine 6-7 parts；Sesame paste 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar
4.5-6 part；Chickens' extract 1-1.5 parts；Oyster sauce 1.5-2 parts；Spice 1.5-2 parts；Red onion 1.5-2 parts.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the peanut is preferably 70 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, Chinese yam
Parts by weight proportioning be preferably 1 part, the parts by weight of Gorgon fruit proportioning is preferably 1 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of peanut butter, comprises the following steps：
(1) preparation of peanut raw material：Peanut, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the peanut after being soaked enters
Row eluriate, by the peanut cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, 8-10 points of peanut raw material frying is put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack；
(6) sterilize；
(7) cool down.
Need peanut butter being hot filling into glass jar in step (5), by 100 DEG C of heating water baths, keep central temperature
More than 90 DEG C, it is vented 10 minutes, then screw bottle cap rapidly.
Packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
Product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
The present invention compared with prior art, has the advantage that：
The present invention changes the composition of traditional peanut butter, adds the radix fici simplicissimae with Chinese medicinal ingredients, Chinese yam and Gorgon euryale
It is real, wherein, radix fici simplicissimae strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, relaxing tendons and activating collaterals；Chinese yam kidney-nourishing gas, strengthening the spleen and stomach, Gorgon fruit clearing damp tonifying spleen, all
It is the medicinal material for belonging to spleen benefiting and stimulating the appetite, these three medicinal materials is added in peanut butter so that the present invention had both maintained the battalion of peanut butter
Support value, while edible peanut sauce can also function of spleen and stomach regulating, improve a poor appetite, and radix fici simplicissimae has the delicate fragrance of similar coconut,
Coordinate with the fragrance of peanut so that the flavor of peanut butter is unique.
【Embodiment】
Embodiment 1
A kind of peanut butter, the formula matched using following parts by weight：
50 parts of peanut；22 parts of edible oil；7 parts of fermented soya bean；3 parts of millet starch；2 parts of radix fici simplicissimae；1 part of Chinese yam；1 part of Gorgon fruit；Greatly
Beans sauce 6-7 parts；Yellow rice wine 6-7 parts；Sesame paste 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar 4.5-6 parts；Chickens' extract 1-1.5 parts；Oyster
Oily 1.5-2 parts；Spice 1.5-2 parts；Red onion 1.5-2 parts.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the peanut is preferably 50 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, Chinese yam
Parts by weight proportioning be preferably 1 part, the parts by weight of Gorgon fruit proportioning is preferably 1 part.The radix fici simplicissimae, Chinese yam and Gorgon fruit are equal
To be powdered.
A kind of preparation method of peanut butter, comprises the following steps：
(1) preparation of peanut raw material：Peanut, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the peanut after being soaked enters
Row eluriate, by the peanut cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition for weighing described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, 8-10 points of peanut raw material frying is put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, peanut butter be hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature with
On, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
Embodiment two
A kind of peanut butter, the formula matched using following parts by weight：
45 parts of peanut；18 parts of edible oil；6 parts of fermented soya bean；2 parts of millet starch；1 part of radix fici simplicissimae；0.5 part of Chinese yam；Gorgon fruit 0.5
Part；6 parts of soy sauce；6 parts of yellow rice wine；0.5 part of sesame paste；1.5 parts of salt；4.5 parts of white sugar；1 part of chickens' extract；1.5 parts of oyster sauce；Spice
1.5 part；Red 1.5 parts of onion.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the peanut is preferably 45 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 1 part, Chinese yam
Parts by weight proportioning be preferably 0.5 part, the parts by weight of Gorgon fruit proportioning is preferably 0.5 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of peanut butter, comprises the following steps：
(1) preparation of peanut raw material：Peanut, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the peanut after being soaked enters
Row eluriate, by the peanut cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder, then according to respective
Raw material for standby is used as after part by weight is well mixed；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dried after the Chinese medicine is cleaned up；
(4) sauce is fried：Edible oil is put into pot, 8-10 points of peanut raw material frying is put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, peanut butter be hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature with
On, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
Embodiment three
A kind of peanut butter, the formula matched using following parts by weight：
48 parts of peanut；20 parts of edible oil；6.5 parts of fermented soya bean；2.5 parts of millet starch；1.5 parts of radix fici simplicissimae；0.8 part of Chinese yam；Gorgon euryale
It is real 0.8 part；6.5 parts of soy sauce；6.5 parts of yellow rice wine；0.6 part of sesame paste；1.8 parts of salt；5 parts of white sugar；1.2 parts of chickens' extract；Oyster sauce 1.8
Part；1.8 parts of spice；Red 1.8 parts of onion.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the peanut is preferably 68 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 1.5 parts, Huaihe River
The parts by weight proportioning on mountain is preferably 0.8 part, and the parts by weight proportioning of Gorgon fruit is preferably 0.8 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of peanut butter, comprises the following steps：
(1) preparation of peanut raw material：Peanut, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the peanut after being soaked enters
Row eluriate, by the peanut cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, 8-10 points of peanut raw material frying is put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, peanut butter be hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature with
On, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
The present invention changes the composition of traditional peanut butter, adds the radix fici simplicissimae with Chinese medicinal ingredients, Chinese yam and Gorgon euryale
It is real, wherein, radix fici simplicissimae strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, relaxing tendons and activating collaterals；Chinese yam kidney-nourishing gas, strengthening the spleen and stomach, Gorgon fruit clearing damp tonifying spleen, all
It is the medicinal material for belonging to spleen benefiting and stimulating the appetite, these three medicinal materials is added in peanut butter so that the present invention had both maintained the battalion of peanut butter
Support value, while edible peanut sauce can also function of spleen and stomach regulating, improve a poor appetite, and radix fici simplicissimae has the delicate fragrance of similar coconut,
Coordinate with the fragrance of peanut so that the flavor of peanut butter is unique.
It is to combine a kind of embodiment that particular content provides as described above, does not assert the specific implementation office of the present invention
It is limited to these explanations.It is all approximate with method of the invention, structure etc., identical, if or for being made under the premise of present inventive concept
Dry technology deduction or replace, should all be considered as protection scope of the present invention.
Claims (8)
- A kind of 1. peanut butter, it is characterised in that：The formula matched using following parts by weight：Peanut 25-50 parts；Edible oil 18- 22 parts；Fermented soya bean 6-7 parts；Millet starch 2-3 parts；Radix fici simplicissimae 1-2 parts；Chinese yam 0.5-1 parts；Gorgon fruit 0.5-1 parts；Soy sauce 6-7 parts； Yellow rice wine 6-7 parts；Sesame paste 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar 4.5-6 parts；Chickens' extract 1-1.5 parts；Oyster sauce 1.5-2 parts； Spice 1.5-2 parts；Red onion 1.5-2 parts.
- 2. peanut butter according to claim 1, it is characterised in that：The spice is matched somebody with somebody using following parts by weight proportioning Side：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；1 part of bruised ginger；2 parts of pepper；1 part of garlic.
- 3. peanut butter according to claim 1, it is characterised in that：The parts by weight proportioning of the peanut is preferably 50 parts, The parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, and the parts by weight proportioning of Chinese yam is preferably 1 part, and the parts by weight of Gorgon fruit are matched somebody with somebody Than being preferably 1 part.
- 4. peanut butter according to claim 1, it is characterised in that：The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
- A kind of 5. preparation method for preparing any one of the claim 1-4 peanut butter, it is characterised in that：Comprise the following steps：(1) preparation of peanut raw material：Peanut, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the peanut after being soaked is washed in a pan Wash, by the peanut cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dried after the Chinese medicine is cleaned up, shred and be put into after drying It is standby that mixer breaks into powder；(4) sauce is fried：Edible oil is put into pot, peanut raw material frying 8-10 minutes are put into after oil temperature reaches 90-100 DEG C；When After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot all Seethe with excitement after 15-25 minutes, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract, sesame Sauce, red onion, stir 10 minutes, be well mixed；(5) pack；(6) sterilize；(7) cool down.
- A kind of 6. preparation method of peanut butter according to claim 5, it is characterised in that：Needed in step (5) by peanut Sauce is hot filling into glass jar, by 100 DEG C of heating water baths, is kept more than 90 DEG C of central temperature, is vented 10 minutes, then rapid rotation Tight bottle cap.
- A kind of 7. preparation method of peanut butter according to claim 5, it is characterised in that：Will be packaged in step (5) Glass jar sterilizes 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
- A kind of 8. preparation method of peanut butter according to claim 5, it is characterised in that：After being sterilized in step (6) Product is cooled to room temperature with cold water rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710899061.XA CN107549752A (en) | 2017-09-28 | 2017-09-28 | A kind of peanut butter and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710899061.XA CN107549752A (en) | 2017-09-28 | 2017-09-28 | A kind of peanut butter and preparation method thereof |
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| CN107549752A true CN107549752A (en) | 2018-01-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710899061.XA Pending CN107549752A (en) | 2017-09-28 | 2017-09-28 | A kind of peanut butter and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275888A (en) * | 2018-05-14 | 2019-01-29 | 陕西省秦胜牧业有限责任公司 | A kind of mutton peanut butter processing technology |
| CN113826875A (en) * | 2021-09-23 | 2021-12-24 | 韦欢明 | Chili sauce and preparation method thereof |
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| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| KR20100109790A (en) * | 2009-04-01 | 2010-10-11 | 송우창 | Peanut sauce for a grain paper and manufacturing method of it |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN104544352A (en) * | 2014-12-18 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Peanut butter and preparation method thereof |
| CN104664463A (en) * | 2015-02-04 | 2015-06-03 | 张翔 | Peanut butter |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105559027A (en) * | 2016-01-14 | 2016-05-11 | 宁波爆口福食品有限公司 | Melastoma dodecandrum fruit bechamel and preparation method thereof |
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2017
- 2017-09-28 CN CN201710899061.XA patent/CN107549752A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| KR20100109790A (en) * | 2009-04-01 | 2010-10-11 | 송우창 | Peanut sauce for a grain paper and manufacturing method of it |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN104544352A (en) * | 2014-12-18 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Peanut butter and preparation method thereof |
| CN104664463A (en) * | 2015-02-04 | 2015-06-03 | 张翔 | Peanut butter |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105559027A (en) * | 2016-01-14 | 2016-05-11 | 宁波爆口福食品有限公司 | Melastoma dodecandrum fruit bechamel and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275888A (en) * | 2018-05-14 | 2019-01-29 | 陕西省秦胜牧业有限责任公司 | A kind of mutton peanut butter processing technology |
| CN113826875A (en) * | 2021-09-23 | 2021-12-24 | 韦欢明 | Chili sauce and preparation method thereof |
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