CN107660636A - The preparation method of one peanut sugar - Google Patents
The preparation method of one peanut sugar Download PDFInfo
- Publication number
- CN107660636A CN107660636A CN201610614176.5A CN201610614176A CN107660636A CN 107660636 A CN107660636 A CN 107660636A CN 201610614176 A CN201610614176 A CN 201610614176A CN 107660636 A CN107660636 A CN 107660636A
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- Prior art keywords
- peanut
- preparation
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- pot
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 43
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 43
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 43
- 235000020232 peanut Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 42
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 12
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 12
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 12
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 12
- 241000237854 Sipunculus nudus Species 0.000 claims abstract description 11
- 241000411851 herbal medicine Species 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 241000405414 Rehmannia Species 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000010583 slow cooling Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to food technology field, and in particular to the preparation method of a peanut sugar.The peanut brittle preparation method of the present invention, mainly using shelled peanut, Sipunculus nudus is dry, sesame, honey, brown sugar, peppermint, Chinese herbal medicine are prepared as raw material through each procedure.The preparation method of the peanut brittle of the present invention is simple to operation, and material matching is reasonable, and the peanut brittle of preparation is nutritious, tasty and refreshing crisp, has and nourishes health-care effect.
Description
Technical field
The present invention relates to food processing field, in particular to the preparation method of a peanut sugar.
Background technology
Peanut brittle is a kind of food made with peanut and sugar for raw material, is a kind of China's ancient snack among the people, its taste
Road is fragrant and sweet crisp, is one of the food that consumers in general extremely like, the peanut brittle preparation method of prior art is still more traditional,
Taste is single, nourishing function shortcoming, and peanut a large amount of vegetable oil in itself, meets high fever during peanut brittle is made, can make flower
Sheng Ganping property is changed into scorching property, and more foods, food or physically weak hyperactivity of fire person eat it long, and easily heat is got angry, and throat, body are had
Certain injury.
The content of the invention
Present invention aim to address above mentioned problem, there is provided the preparation method of a peanut sugar.
The present invention is accomplished by the following way：
The preparation method of one peanut sugar, comprises the following steps：
(1) select that 68 parts by weight kernels are full, are put into without the shelled peanut that goes mouldy in pot and do stir-fry, fry to medium, remove flower
Rawhide；
(2) weigh 5-8 parts by weight Sipunculus nudus, 3-5 parts by weight sesames fry respectively, Sipunculus nudus is rubbed into 1-2mm
Fritter, it is standby；
(3) 1-2 parts by weight peppermints are weighed, are placed in pot, addition suitable quantity of water heating boils 1.5-2 hours, weighs 1-2 weight
Part Chinese herbal medicine crushes, and produces extract solution, and dry cream body is made in concentration；
(4) peppermint in step (3) in pot is taken out, 18-25 part brown sugar is weighed and puts into pot, and add Chinese herbal medicine dry cream
Body, small fire are stirred to syrup is made,；
(5) shelled peanut, Sipunculus nudus, sesame are mixed evenly, add in syrup and stir, after briquet
Slow cooling treats its solidification；
(6) the tentatively obtained peanut sweets of step (5) are cut into rectangular blocks, packs, produce.
Preferably, the shelled peanut fried in the step (1) is also broken into 2-3mm fritter.
Preferably, the water that peppermint boils in the step (3) is the 35%-40% of brown sugar deal.The water of this deal can fit
The unique fragrance of middle dissolving peppermint, Xin Liangwei, and it is reasonable with brown sugar collocation, dilutional hyponatremia can cause syrup aging, cross and at least can not
It is fabricated to syrup.
Preferably, the Chinese herbal medicine in the step (4) is the one or more in honeysuckle, chrysanthemum, field base king, the dried rhizome of rehmannia.
Honeysuckle is cold in nature, sweet, enters lung, the heart, stomach, has the effect of clearing heat and detoxicating, anti-inflammatory, qi-restoratives treat wind.
Chrysanthemum sweet-bitter flavor, cold nature, there is the effect of dispelling wind and heat from the body, suppressing liver-YANG, clear liver and improve vision, be clearing heat and detoxicating.
Field base king is mild-natured；Bitter；Return liver, gallbladder channel, there is removing dampness through diuresis and removing jaundice, clearing heat and detoxicating, activating blood circulation and reducing swelling effect.
The dried rhizome of rehmannia is cold in nature, bitter, has the blood-head of cool internal heat, rushes down the damp and hot of spleen soil, only the nosebleed heat in nose, except the tired work(of five hearts
Effect.
Preferably, 3-5 parts by weight honey is also added when peanut brittle temperature is down to 55-60 DEG C in the step (5).Honey
Containing organized enzyme, add honey at this temperature, organized enzyme will not deactivation, nutritional ingredient therein will not be destroyed, kept
The original delicate flavour of honey, makes honey thoroughly dissolve into peanut brittle, while can extend peanut by the natural fresh-keeping function of honey
The holding time of sugar.
The beneficial effects of the invention are as follows：The preparation method of the peanut brittle of the present invention is simple to operation, and material matching is reasonable, leads to
Cross the food materials such as addition Sipunculus nudus, peppermint that there is heat-clearing solution to peanut brittle progress flavoring and fortification, the Chinese herbal medicine of addition
Poison, fall fire effect, can neutralize the scorching property of peanut, add the healthcare function of peanut brittle, the peanut brittle of preparation is nutritious, refreshing
Mouth is crisp, has and nourishes health-care efficacy.
Embodiment
The present invention is further explained with reference to specific embodiment.
The preparation method of one peanut sugar, comprises the following steps：
(1) select that 68 parts by weight kernels are full, are put into without the shelled peanut that goes mouldy in pot and do stir-fry, fry to medium, remove flower
Rawhide and the fritter that shelled peanut is broken into 2mm；
(2) 6 parts by weight Sipunculus nudus are weighed, 4 parts by weight sesames fry respectively, by Sipunculus nudus rub into 1mm fritter,
It is standby；
(3) 2 parts by weight peppermints are weighed, are placed in pot, addition suitable quantity of water heating boils 1.5 hours, weighs 2 parts by weight chrysanthemums
Flower, the dried rhizome of rehmannia crush, and produce extract solution, and dry cream body is made in concentration；
(4) peppermint in step (3) in pot is taken out, 22 parts by weight brown sugar is weighed and puts into pot, and add Chinese herbal medicine dry cream
Body, small fire are stirred to syrup is made, and the Peppermint Water in the pot is the 38% of brown sugar deal；
(5) shelled peanut, Sipunculus nudus, sesame are mixed evenly, add in syrup and stir, treat that temperature is down to
4 parts by weight honey are added at 58 DEG C, slow cooling treats its solidification after briquet；
(6) the tentatively obtained peanut sweets of step (5) are cut into rectangular blocks, packs, produce.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification
Also it should be regarded as protection scope of the present invention.
Claims (5)
1. the preparation method of a peanut sugar, it is characterised in that comprise the following steps：
(1) select that 68 parts by weight kernels are full, are put into without the shelled peanut that goes mouldy in pot and do stir-fry, fry to medium, remove peanut skin；
(2) weigh that 5-8 parts by weight Sipunculus nudus is dry, 3-5 parts by weight sesames fry respectively, rub Sipunculus nudus is dry into 1-2mm
Fritter, it is standby；
(3) 1-2 parts by weight peppermints are weighed, are placed in pot, addition suitable quantity of water heating boils 1.5-2 hours, weighs in 1-2 parts by weight
Herbal medicine crushes, and produces extract solution, and dry cream body is made in concentration；
(4) peppermint in step (3) in pot is taken out, 18-25 parts by weight brown sugar is weighed and puts into pot, and add Chinese herbal medicine dry cream
Body, small fire are stirred to syrup is made,；
(5) by shelled peanut, Sipunculus nudus is dry, sesame is mixed evenly, add in syrup and stir, delay after briquet
Its solidification is treated in slow cooling；
(6) the tentatively obtained peanut sweets of step (5) are cut into rectangular blocks, packs, produce.
2. the preparation method of peanut brittle according to claim 1, it is characterised in that the peanut fried in the step (1)
Benevolence is also broken into 2-3mm fritter.
3. the preparation method of peanut brittle according to claim 1, it is characterised in that peppermint boils in the step (3)
Water is the 35%-40% of brown sugar deal.
4. the preparation method of peanut brittle according to claim 1, it is characterised in that the Chinese herbal medicine in the step (4) is
One or more in honeysuckle, chrysanthemum, field base king, the dried rhizome of rehmannia.
5. the preparation method of peanut brittle according to claim 1, it is characterised in that peanut brittle temperature in the step (5)
3-5 parts by weight honey is also added when being down to 55-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610614176.5A CN107660636A (en) | 2016-07-28 | 2016-07-28 | The preparation method of one peanut sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610614176.5A CN107660636A (en) | 2016-07-28 | 2016-07-28 | The preparation method of one peanut sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660636A true CN107660636A (en) | 2018-02-06 |
Family
ID=61114561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610614176.5A Withdrawn CN107660636A (en) | 2016-07-28 | 2016-07-28 | The preparation method of one peanut sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660636A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478570A (en) * | 2013-10-10 | 2014-01-01 | 康平 | Processing method of Sipunculus nudus rice dumpling |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
| CN103892027A (en) * | 2014-04-29 | 2014-07-02 | 马国丰 | Butter and peanut slice sugar and preparation process thereof |
| CN104187894A (en) * | 2014-09-16 | 2014-12-10 | 芜湖飞越食品有限公司 | Preparation method of green tea and mint-flavored peanuts |
| CN105250747A (en) * | 2015-09-30 | 2016-01-20 | 陈尚龙 | Health maintenance paste |
| CN105285302A (en) * | 2015-12-02 | 2016-02-03 | 劳加舒 | Peanut brittle and preparation method thereof |
| CN105558227A (en) * | 2014-11-07 | 2016-05-11 | 青岛首泰农业科技有限公司 | Processing method of sesame and peanut candy |
-
2016
- 2016-07-28 CN CN201610614176.5A patent/CN107660636A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478570A (en) * | 2013-10-10 | 2014-01-01 | 康平 | Processing method of Sipunculus nudus rice dumpling |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
| CN103892027A (en) * | 2014-04-29 | 2014-07-02 | 马国丰 | Butter and peanut slice sugar and preparation process thereof |
| CN104187894A (en) * | 2014-09-16 | 2014-12-10 | 芜湖飞越食品有限公司 | Preparation method of green tea and mint-flavored peanuts |
| CN105558227A (en) * | 2014-11-07 | 2016-05-11 | 青岛首泰农业科技有限公司 | Processing method of sesame and peanut candy |
| CN105250747A (en) * | 2015-09-30 | 2016-01-20 | 陈尚龙 | Health maintenance paste |
| CN105285302A (en) * | 2015-12-02 | 2016-02-03 | 劳加舒 | Peanut brittle and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180206 |