CN1077356A - Peanut short-bread and manufacture method thereof - Google Patents
Peanut short-bread and manufacture method thereof Download PDFInfo
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- CN1077356A CN1077356A CN93105068A CN93105068A CN1077356A CN 1077356 A CN1077356 A CN 1077356A CN 93105068 A CN93105068 A CN 93105068A CN 93105068 A CN93105068 A CN 93105068A CN 1077356 A CN1077356 A CN 1077356A
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Abstract
A kind of peanut short-bread includes shelled peanut and the delicious integument of its last layer.It is characterized in that integument is formed by 6～11 layers of expanded glutinous rice powder of syrup bonding, the mixing bisque and the rich and powerful bisque of broad bean powder, be placed with a small amount of sodium acid carbonate, carbonic hydroammonium in the syrup, thereby it was both crisp and crisp to make this wrap up in layer.The manufacture method of this shortcake fruit is to get the raw materials ready, prepare burden and glutinous rice powder after expanded and broad bean powder are formed mixed powder, processing, packing, and wherein process is: wrap up in bisque, baking on the shelled peanut, go up condiment, dry, cool off.This peanut short-bread had both had the perfume (or spice) of shelled peanut, nice characteristics, and outer pine, crisp, the crisp delicious layer wrapped up in arranged again, had a distinctive flavour, and easily chewed food, easily digestion.
Description
The present invention relates to a kind of food and manufacture method thereof, relate in particular to a kind of peanut short-bread and manufacture method thereof.
Peanut short-bread is a kind ofly to be wrapped with the food of the delicious crisp and crisp layer of one deck at shelled peanut, and existing boiled peanut rice food is similar to some extent to it, but the outer fish-skin layer of shelled peanut is hard crisp and not crisp, so the unsuitable old man of bradymassesis, children eat.
The objective of the invention is to enrich people's life and invent a kind of peanut short-bread, its look delicacy incense, crisp and crisp, non-pigment thing mix, so old man, child all like to eat, for existing pot foods increase new product.
Peanut short-bread of the present invention is achieved in that earlier shelled peanut, broad bean, glutinous rice, superior wheat flour, raw materials such as sugar are cleaned, get all the ready, then with glutinous rice, broad bean is expanded separately and pulverize into the powder of certain thickness, saccharification is become certain density syrup, and in this water, put into a spot of sodium acid carbonate, carbonic hydroammonium, again broad bean powder and glutinous rice powder are mixed into mixed powder with ratio, to spend rice to be put in a commentaries on classics pot inner edge rotation limit then and spread syrup, mixed powder or superior wheat flour are spread in the limit, so that even vehement knot multilayer bisque and reach certain volume on the shelled peanut, sending into baking box then bakes, take out, and be coated with delicious condiment on its surface, to send into baking box again and dry, take out the oven dry back, with the wind speed blast-cold but, the packing.
The peanut short-bread that said method makes, because it wraps up in layer is the glutinous rice powder of having selected expanding treatment for use, broad bean powder and superior wheat flour, and in wrapping up in layer process, whenever spread one deck syrup, wrap up in one deck powder, be wrapped with 6～11 layers altogether, and put into a small amount of sodium acid carbonate in the syrup, carbonic hydroammonium, so this is wrapped up in layer and had both had certain adhesion strength and intensity after the baking bonding, and can be not loose in the shipment, and but it is very crisp to chew when food, crisp, instant is the interpolation of flavoring in addition, makes the peanut short-bread delicious food, fragrant, crisp, shortcake, food flavor arranged, easily chew food, advantages such as easy digestion make the present invention become all suitable food of grown-ups and children.
Below we do further narration to the present invention:
A kind of peanut short-bread of the present invention, include the delicious integument of shelled peanut and its last layer, it is characterized in that described delicious integument is formed by mixing bisque and four layers of rich and powerful bisque of being made up of the expanded glutinous rice powder of at least four layers of usefulness and the expanded broad bean powder of syrup bonding at least, be mixed with a spot of sodium acid carbonate, carbonic hydroammonium in the syrup, above-mentioned multilayer bisque be set to the bonding at least 2 times be with 2 mixed powders, 1 superior wheat flour setting, and two layers of outermost are the superior wheat flour setting
The ratio of each batching is in the above-mentioned peanut short-bread:
The major ingredient prescription is:
Shelled peanut 48.8～58.9% glutinous rice powder 10.1～8.8%
Broad bean powder 4.8～5.9% superior wheat flours 14.2～16.3%
Sugar 21.4～9.3% sodium acid carbonates 0.15～0.26%
Carbonic hydroammonium 0.40～0.54%
Flavouring material formula is:
Soy sauce 5.9～6.8% monosodium glutamates 0.53～0.68%
Starch 8.2～3.2% sugar 3.2～8.7%
Salt 7.4～9.1% water 61～79%
The manufacture method of above-mentioned peanut short-bread is:
One, gets the raw materials ready
(1) shelled peanut is pressed large, medium and small three kinds of granularity gradation;
(2) glutinous rice, broad bean is expanded, pulverize, with 120 order sieve sieve powder;
(3) superior wheat flour is removed things such as the end of a thread;
(4) granulated sugar is changed into syrup, it is that 28 degree and 30 are spent two kinds that its concentration is surveyed with Baume juice;
Two, composition adds labor and materials
(1) major ingredient shelled peanut, glutinous rice powder, broad bean powder, superior wheat flour etc. are got material ready by the major ingredient formula rate, and with glutinous rice powder and broad bean powder with 1.5～2: 1 ratio is mixed with mixed powder;
(2) preparation 28 degree, 30 are spent the syrup of two kinds of concentration and add sodium acid carbonate, carbonic hydroammonium in syrup;
(3) formed condiment by flavouring material formula.
Three, processing
(1) wraps up in bisque on the shelled peanut
Shelled peanut is put into the upset of commentaries on classics pot inner edge, and the syrup that one time 28 degree is spread on the limit spreads the mixed once powder, heavily cover secondary, and then spread one time 28 degree syrup, spread superior wheat flour one time, with the above-mentioned syrup that spreads, the operation of dusting repeats 2～4 times, and then spreads one time 30 degree syrup, spreads superior wheat flour totally 2～3 times;
(2) baking
Pour out the shelled peanut that is wrapped with bisque from changeing in the pot, and it is arranged to send in the baking box on roasting the comb toasts, the temperature inside the box is 200～230 ℃, about 25～30 minutes of stoving time;
(3) go up condiment
To toast the after ripening peanut short-bread and from baking box, take out, and take advantage of heat to be coated with one deck condiment immediately, and then enter baking box on its surface;
(4) oven dry
Oven temperature is controlled at 130～160 ℃, roasting baking 15～20 minutes;
(5) cooling
From the oven dry baking box, take out peanut short-bread, and blow but with cold wind immediately so that crisp fruit becomes fragile.
Four, packing
For avoiding the moisture absorption, pack immediately after food is cold.
With embodiment the present invention is narrated it below:
Embodiment one is with the crisp fruit of grain (every 100g peanut grain is 115～125) shelled peanut in 40 kilograms.
Grain shelled peanut and its last layer integument during a kind of peanut short-bread includes; it is characterized in that described integument formed the multilayer bisque by five layers of superior wheat flour of six layers of expanded mixed powder that is cohered by syrup and syrup bonding; expanded mixed powder is made up of with 2: 1 ratios expanded glutinous rice powder, broad bean powder; be added with a small amount of sodium acid carbonate, carbonic hydroammonium in the syrup; being set to of above-mentioned multilayer bisque bonds behind 2 layers of mixed powder; 1 layer of superior wheat flour; so be provided with 3 times; be two layers of superior wheat flour syrup tack coat at last, the amount of each component is in its bisque:
Shelled peanut 40kg, glutinous rice powder 8kg, broad bean powder 4kg, superior wheat flour 11kg, sodium acid carbonate 12g, carbonic hydroammonium 32g, sugared 13.9kg.
Scribble delicious condiment on the integument, the component of its condiment and amount are:
Soy sauce 300g, salt 400g, starch 400g, monosodium glutamate 30g, sugared 400g, water 3500g.
The peanut short-bread that embodiment 2 makes with 40Kg big grain shelled peanut (peanut grain 105～115 among every 100g)
A kind of peanut short-bread; include big grain shelled peanut and its last layer integument; it is characterized in that the multilayer bisque that described integument is made up of four layers of superior wheat flour of four layers of expanded mixed powder of syrup bonding and syrup bonding; expanded mixed powder is made up of with 1.8: 1 ratios expanded glutinous rice powder, broad bean powder; be added with a spot of sodium acid carbonate, carbonic hydroammonium in the syrup; described multilayer bisque be set to two layers of mixed powder tack coat, one deck superior wheat flour tack coat; so be provided with 2 times; be two layers of superior wheat flour tack coat then, the amount of each composition is in its bisque:
Shelled peanut 40Kg, glutinous rice powder 8Kg, broad bean powder 3Kg, superior wheat flour 10Kg, sodium acid carbonate 12g, carbonic hydroammonium 25g, sugared 11Kg
Scribble delicious condiment on integument, the component of its condiment and consumption are:
Soy sauce 300g, salt 350g, starch 350g, monosodium glutamate 25g, sugared 350g, water 3300g.
Above-mentioned its manufacture method of two embodiment all adopts aforesaid processing method, that is: evenly go up the oven dry → blowing of bisque → baking → go up condiment → faster cold → pack.The peanut short-bread that makes thus is crisp, crisp, fragrant, delicious, and old man, child, adult like that all laborsaving when eating, nutritious, good digestion really is a kind of delicious pot foods.
Claims (4)
1, a kind of peanut short-bread, include the delicious integument of shelled peanut and its last layer, it is characterized in that described delicious integument is formed by mixing bisque and four layers of rich and powerful bisque of being made up of the expanded glutinous rice powder of at least four layers of usefulness and the expanded broad bean powder of syrup bonding at least, be mixed with a spot of sodium acid carbonate, carbonic hydroammonium in the syrup, at least 2 times was with 2 layers of mixed powder, 1 layer of superior wheat flour setting during being set to of above-mentioned multilayer bisque glued, tied, and two layers of outermost are the superior wheat flour setting
The ratio of each batching is in the above-mentioned peanut short-bread:
The major ingredient prescription is:
Shelled peanut 48.8～58.9% glutinous rice powder 10.1～8.8%
Broad bean powder 4.8～5.9% superior wheat flours 14.2～16.3%
Sugar 21.4～9.3% sodium acid carbonates 0.15～0.26%
Carbonic hydroammonium 0.40～0.54%
Flavouring material formula is:
Soy sauce 5.9～6.8% monosodium glutamates 0.53～0.68%
Starch 8.2～3.2% sugar 3.2～8.7%
Salt 7.4～9.1% water 61～79%
2, by its manufacture method of the described peanut short-bread of claim 1 be:
One, gets the raw materials ready
(1) shelled peanut is pressed large, medium and small three kinds of granularity gradation;
(2) glutinous rice, broad bean is expanded, pulverize, with 120 order sieve sieve powder;
(3) superior wheat flour is removed things such as the end of a thread;
(4) granulated sugar is changed into syrup, it is that 28 degree and 30 are spent two kinds that its concentration is surveyed with Baume juice;
Two, composition adds labor and materials
(1) major ingredient shelled peanut, glutinous rice powder, broad bean powder, superior wheat flour etc. are got material ready by the major ingredient formula rate, and with glutinous rice powder and broad bean powder with 1.5～2: 1 ratio is mixed with mixed powder;
(2) preparation 28 degree, 30 are spent the syrup of two kinds of concentration and add sodium acid carbonate, carbonic hydroammonium in syrup;
(3) formed condiment by flavouring material formula.
Three, processing
(1) wraps up in bisque on the shelled peanut
Shelled peanut is put into the upset of commentaries on classics pot inner edge, and the syrup that one time 28 degree is spread on the limit spreads the mixed once powder, heavily cover secondary, and then spread one time 28 degree syrup, spread superior wheat flour one time, with the above-mentioned syrup that spreads, the operation of dusting repeats 2～4 times, and then spreads one time 30 degree syrup, spreads superior wheat flour totally 2～3 times;
(2) baking
Pour out the shelled peanut that is wrapped with bisque from changeing in the pot, and it is arranged to send in the baking box on roasting the comb toasts, the temperature inside the box is 200～230 ℃, about 25～30 minutes of stoving time;
(3) go up condiment
To toast the after ripening peanut short-bread and from baking box, take out, and take advantage of heat to be coated with one deck condiment immediately, and then enter baking box on its surface;
(4) oven dry
Oven temperature is controlled at 130～160 ℃, roasting baking 15～20 minutes;
(5) cooling
From the oven dry baking box, take out peanut short-bread, and blow but with cold wind immediately so that crisp fruit becomes fragile.
Four, packing.
3, by the described peanut short-bread of claim 1, it is characterized in that the peanut grain that comprises is middle grain, its integument is formed the multilayer bisque by five layers of superior wheat flour of six layers of expanded mixed powder that is cohered by syrup and syrup bonding, expanded mixed powder is made up of with 2: 1 ratios expanded glutinous rice powder, broad bean powder, be added with a small amount of sodium acid carbonate, carbonic hydroammonium in the syrup, being set to of above-mentioned multilayer bisque bonds behind 2 layers of mixed powder, 1 layer of superior wheat flour, so be provided with 3 times, be two layers of superior wheat flour syrup tack coat at last, the amount of each composition is in its bisque:
Shelled peanut 40kg, glutinous rice powder 8kg, broad bean powder 4kg, superior wheat flour 11kg, sodium acid carbonate 12g, carbonic hydroammonium 32g, sugared 13.9kg.
Scribble delicious condiment on the integument, the component of its condiment and amount are:
Soy sauce 300g, salt 400g, starch 400g, monosodium glutamate 30g, sugared 400g, water 3500g.
4, by the described peanut short-bread of claim 1, it is characterized in that the peanut grain that wraps up is big grain, the multilayer bisque that its integument is made up of four layers of superior wheat flour of four layers of expanded mixed powder of syrup bonding and syrup bonding, expanded mixed powder is made up of with 1.8: 1 ratios expanded glutinous rice powder, broad bean powder, be added with a spot of sodium acid carbonate, carbonic hydroammonium in the syrup, described multilayer bisque be set to two layers of mixed powder tack coat, one deck superior wheat flour tack coat, so be provided with 2 times, be two layers of superior wheat flour tack coat then, the amount of each composition is in its bisque:
Shelled peanut 40Kg, glutinous rice powder 8Kg, broad bean powder 3Kg, superior wheat flour 10Kg, sodium acid carbonate 12g, carbonic hydroammonium 25g, sugared 11Kg
Scribble delicious condiment on integument, the component of its condiment and consumption are:
Soy sauce 300g, salt 350g, starch 350g, monosodium glutamate 25g, sugared 350g, water 3300g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105068A CN1029542C (en) | 1993-05-19 | 1993-05-19 | Peanut short-bread and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105068A CN1029542C (en) | 1993-05-19 | 1993-05-19 | Peanut short-bread and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1077356A true CN1077356A (en) | 1993-10-20 |
| CN1029542C CN1029542C (en) | 1995-08-23 |
Family
ID=4985523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93105068A Expired - Fee Related CN1029542C (en) | 1993-05-19 | 1993-05-19 | Peanut short-bread and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1029542C (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050267C (en) * | 1995-10-12 | 2000-03-15 | 刘庆丰 | Kekousu-tasty crisp food |
| CN1077419C (en) * | 1999-08-13 | 2002-01-09 | 刘唐清 | Starch peanut and its preparation method |
| CN1307908C (en) * | 2004-08-27 | 2007-04-04 | 山东大学 | Granular food combined with frozen coated article and its making method |
| CN101889699A (en) * | 2010-06-25 | 2010-11-24 | 青岛宝泉花生制品有限公司 | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology |
| CN102239951A (en) * | 2011-06-04 | 2011-11-16 | 四川茂华食品有限公司 | Dongpo crisp and preparation technology thereof |
| CN101632468B (en) * | 2009-08-21 | 2012-03-28 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
| CN101756102B (en) * | 2009-12-11 | 2012-07-18 | 安徽阿幸食品有限公司 | Peanut puffed food and production method thereof |
| CN102715585A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of mustard sea-sedge peanut |
| CN102845786A (en) * | 2012-09-14 | 2013-01-02 | 上海云清食品淮安有限公司 | Seaweed-flavored pine nuts and preparation method thereof |
| CN102845684A (en) * | 2012-07-03 | 2013-01-02 | 苏州喜福瑞农业科技有限公司 | Crab cream pea and manufacturing method thereof |
| CN103504372A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Tea-flavored peanut and production method thereof |
| CN103584002A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Fried broad-bean food with cream flavour and preparation method thereof |
| CN103798855A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Mellow crisp and sweet peanuts as well as preparation method thereof |
| CN103798858A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Rock candy and vinegar pickled peanut and preparation method thereof |
| CN103798856A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Tea-flavored peanuts as well as preparation method thereof |
| CN103798857A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Rice dumpling fragrance type peanut and preparation method thereof |
| CN103815456A (en) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | Lung clearing and moistening peanuts and preparation method for same |
| CN103960708A (en) * | 2014-05-06 | 2014-08-06 | 泗水县锦川花生食品有限公司 | Process for manufacturing purple sweet potato peanuts |
| CN105639029A (en) * | 2016-01-04 | 2016-06-08 | 郑州荣利达生物科技有限公司 | Stick shaped peanut crisp and preparation method thereof |
| CN106616768A (en) * | 2016-12-19 | 2017-05-10 | 重庆渝金源食品有限公司 | Preparation method of peanut foods |
| CN107028179A (en) * | 2017-04-10 | 2017-08-11 | 河北省武强县利民食品有限公司 | A kind of wrapped clothes peanuts and preparation method thereof |
| CN112006149A (en) * | 2020-09-10 | 2020-12-01 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
-
1993
- 1993-05-19 CN CN93105068A patent/CN1029542C/en not_active Expired - Fee Related
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050267C (en) * | 1995-10-12 | 2000-03-15 | 刘庆丰 | Kekousu-tasty crisp food |
| CN1077419C (en) * | 1999-08-13 | 2002-01-09 | 刘唐清 | Starch peanut and its preparation method |
| CN1307908C (en) * | 2004-08-27 | 2007-04-04 | 山东大学 | Granular food combined with frozen coated article and its making method |
| CN101632468B (en) * | 2009-08-21 | 2012-03-28 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
| CN101756102B (en) * | 2009-12-11 | 2012-07-18 | 安徽阿幸食品有限公司 | Peanut puffed food and production method thereof |
| CN101889699A (en) * | 2010-06-25 | 2010-11-24 | 青岛宝泉花生制品有限公司 | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology |
| CN101889699B (en) * | 2010-06-25 | 2012-05-30 | 青岛宝泉花生制品有限公司 | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology |
| CN102239951A (en) * | 2011-06-04 | 2011-11-16 | 四川茂华食品有限公司 | Dongpo crisp and preparation technology thereof |
| CN102715585A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of mustard sea-sedge peanut |
| CN102845684A (en) * | 2012-07-03 | 2013-01-02 | 苏州喜福瑞农业科技有限公司 | Crab cream pea and manufacturing method thereof |
| CN103584002A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Fried broad-bean food with cream flavour and preparation method thereof |
| CN102845786A (en) * | 2012-09-14 | 2013-01-02 | 上海云清食品淮安有限公司 | Seaweed-flavored pine nuts and preparation method thereof |
| CN103504372A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Tea-flavored peanut and production method thereof |
| CN103815456A (en) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | Lung clearing and moistening peanuts and preparation method for same |
| CN103798858A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Rock candy and vinegar pickled peanut and preparation method thereof |
| CN103798856A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Tea-flavored peanuts as well as preparation method thereof |
| CN103798857A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Rice dumpling fragrance type peanut and preparation method thereof |
| CN103798855A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Mellow crisp and sweet peanuts as well as preparation method thereof |
| CN103960708A (en) * | 2014-05-06 | 2014-08-06 | 泗水县锦川花生食品有限公司 | Process for manufacturing purple sweet potato peanuts |
| CN105639029A (en) * | 2016-01-04 | 2016-06-08 | 郑州荣利达生物科技有限公司 | Stick shaped peanut crisp and preparation method thereof |
| CN106616768A (en) * | 2016-12-19 | 2017-05-10 | 重庆渝金源食品有限公司 | Preparation method of peanut foods |
| CN107028179A (en) * | 2017-04-10 | 2017-08-11 | 河北省武强县利民食品有限公司 | A kind of wrapped clothes peanuts and preparation method thereof |
| CN112006149A (en) * | 2020-09-10 | 2020-12-01 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
| CN112006149B (en) * | 2020-09-10 | 2022-07-12 | 蚌埠学院 | Glutinous rice and peanut crisp and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1029542C (en) | 1995-08-23 |
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