CN107981299A - The production method of cream crisp-fried shelled peanut - Google Patents
The production method of cream crisp-fried shelled peanut Download PDFInfo
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- CN107981299A CN107981299A CN201610969163.XA CN201610969163A CN107981299A CN 107981299 A CN107981299 A CN 107981299A CN 201610969163 A CN201610969163 A CN 201610969163A CN 107981299 A CN107981299 A CN 107981299A
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Abstract
The invention belongs to food processing field, is related to a kind of production method of cream crisp-fried shelled peanut.The cream crisp-fried shelled peanut of the present invention includes by weight：100 120 parts of shelled peanut, 4 10 parts of wheat flour, 10 20 parts of lard, 8 15 parts of white granulated sugar, 10 20 parts of cream, 36 parts of ferment, 25 parts of salt.The production method of cream crisp-fried shelled peanut includes：Preparation adjusts powder liquid and baste, the shelled peanut chosen is toasted and wraps tune powder liquid, frying is off the pot to golden yellow in oil cauldron again, after cooling down completely, you can pack to obtain cream crisp-fried shelled peanut.The method raw material of the present invention is simple, and easy to operate, obtained cream crisp-fried shelled peanut unique flavor is fragrant and sweet crisp, and finished product color and luster is golden yellow, is a kind of preferable snack food.
Description
Technical field
The invention belongs to food processing field, is related to a kind of production method of cream crisp-fried shelled peanut.
Background technology
With the continuous improvement of people's living standards, snack food is as melon seeds, peanut, walnut etc. are increasingly subject to people
Welcome, peanut is one of the major oil crops in China, and annual output occupies second place of the world.Peanut does not contain only abundant grease, and
And protein content is higher, it is easy to digest and assimilate.Peanut protein contains human body whole essential amino acid, has higher nutriture value
Value, wherein arginine 9.9%, valine 8%, leucine 7%, phenylalanine 5.4%, isoleucine 3%, lysine 3%, group
Propylhomoserin 2.1%, threonine 1.5%, methionine 1.2%, tryptophan 1%.Crispy peanut rice is obtained with its fragrant, crisp, crisp mouthfeel
People's likes, traditional crispy peanut rice processing method is complicated, and mouthfeel is bad, so needing the perfume (or spice) of various different tastes
Crisp shelled peanut suits public tastesplay to the gallery.
The content of the invention
In view of this, it is an object of the invention to provide a kind of production method of cream crisp-fried shelled peanut, this method operation
Convenient, obtained cream crisp-fried shelled peanut unique flavor is fragrant and sweet crisp, and finished product color and luster is golden yellow, is a kind of preferably leisure
Food.
The technical solution adopted by the present invention is：
Cream crisp-fried shelled peanut, includes by weight：100-120 parts of shelled peanut, 4-10 parts of wheat flour, lard 10-20
Part, 8-15 parts of white granulated sugar, 10-20 parts of cream, 3-6 parts of ferment, 2-5 parts of salt.
Further, the cream crisp-fried shelled peanut includes by weight：100 parts of shelled peanut, 9 parts of wheat flour, lard
15 parts, 13 parts of white granulated sugar, 20 parts of cream, 6 parts of ferment, 3 parts of salt.
The second object of the present invention is to provide a kind of production method of cream crisp-fried shelled peanut, comprises the following steps：
1) full kernel, epidermis not damaged are selected, without the shelled peanut to go mouldy, removes impurity；
2) preparation of powder liquid is adjusted：Take the salt of above-mentioned parts by weight, lard, above-mentioned parts by weight white granulated sugar 1/4 and it is above-mentioned heavy
2/3 addition aqueous medium of amount part flour is heated to boiling after mixing, and the ferment for adding above-mentioned parts by weight after cooling is mixed well,
Powder liquid must be adjusted；
3) preparation of baste：Take the cream of above-mentioned parts by weight, the 3/4 of above-mentioned parts by weight white granulated sugar and above-mentioned parts by weight face
1/3 addition aqueous medium heating of powder is mixed into paste up to baste；
4) the band wrapped peanut rice of above-mentioned parts by weight is toasted at a temperature of 125-135 DEG C, is added in baking and adjust powder liquid, and
Shelled peanut is rolled, powder liquid will be adjusted to be uniformly adhered to surface, until wrapping completely；
5) shelled peanut that step 4) has been wrapped up in powder is put into the oil cauldron of 160~175 DEG C of oil temperatures, fried off the pot to golden yellow,
Completely after cooling, you can pack to obtain cream crisp-fried shelled peanut.
Further, the weight ratio of the step 2) aqueous medium and salt is 50:1.
Further, the weight ratio of the step 3) aqueous medium and cream is 1:1.
Further, the temperature of the step 4) baking is 130 DEG C.
Further, step 5) the fried temperature is 165 DEG C.
Beneficial effects of the present invention：The present invention provides a kind of cream crisp-fried shelled peanut and production method, this method operation
Convenient, obtained cream crisp-fried shelled peanut unique flavor is fragrant and sweet crisp, and finished product color and luster is golden yellow, is a kind of preferably leisure
Food, it is very popular.
Embodiment
The present invention is described in detail below, and the technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, the every other implementation that those of ordinary skill in the art are obtained without making creative work
Example, belongs to the scope of protection of the invention.
1 cream crisp-fried shelled peanut formula of embodiment
Cream crisp-fried shelled peanut, includes by weight：100 parts of shelled peanut, 9 parts of wheat flour, 15 parts of lard, white granulated sugar 13
Part, 20 parts of cream, 6 parts of ferment, 3 parts of salt.
2 cream crisp-fried shelled peanut formula of embodiment
Cream crisp-fried shelled peanut, includes by weight：100 parts of shelled peanut, 8 parts of wheat flour, 20 parts of lard, white granulated sugar 15
Part, 15 parts of cream, 5 parts of ferment, 4 parts of salt.
The production method of 3 cream crisp-fried shelled peanut of embodiment
The production method of cream crisp-fried shelled peanut is made by the formula of 1 parts by weight of above-described embodiment, specific production method, bag
Include following steps：
1) full kernel, epidermis not damaged are selected, without the shelled peanut to go mouldy, removes impurity；
2) preparation of powder liquid is adjusted：Take the salt of above-mentioned parts by weight, lard, above-mentioned parts by weight white granulated sugar 1/4 and it is above-mentioned heavy
2/3 addition aqueous medium of amount part flour is heated to boiling after mixing, and the ferment for adding above-mentioned parts by weight after cooling is mixed well,
Powder liquid must be adjusted；
3) preparation of baste：Take the cream of above-mentioned parts by weight, the 3/4 of above-mentioned parts by weight white granulated sugar and above-mentioned parts by weight face
1/3 addition aqueous medium heating of powder is mixed into paste up to baste；
4) the band wrapped peanut rice of above-mentioned parts by weight is toasted at a temperature of 130 DEG C, is added in baking and adjust powder liquid, and make flower
Raw rice rolls, and powder liquid will be adjusted to be uniformly adhered to surface, until wrapping completely；
5) shelled peanut that step 4) has been wrapped up in powder is put into the oil cauldron of 165 DEG C of oil temperatures, fried off the pot to golden yellow, completely cold
But after, you can pack to obtain cream crisp-fried shelled peanut.
The production method of 4 cream crisp-fried shelled peanut of embodiment
The production method of cream crisp-fried shelled peanut is made by the formula of 2 parts by weight of above-described embodiment, specific production method, bag
Include following steps：
1) full kernel, epidermis not damaged are selected, without the shelled peanut to go mouldy, removes impurity；
2) preparation of powder liquid is adjusted：Take the salt of above-mentioned parts by weight, lard, above-mentioned parts by weight white granulated sugar 1/4 and it is above-mentioned heavy
2/3 addition aqueous medium of amount part flour is heated to boiling after mixing, and the ferment for adding above-mentioned parts by weight after cooling is mixed well,
Powder liquid must be adjusted；
3) preparation of baste：Take the cream of above-mentioned parts by weight, the 3/4 of above-mentioned parts by weight white granulated sugar and above-mentioned parts by weight face
1/3 addition aqueous medium heating of powder is mixed into paste up to baste；
4) the band wrapped peanut rice of above-mentioned parts by weight is toasted at a temperature of 135 DEG C, is added in baking and adjust powder liquid, and make flower
Raw rice rolls, and powder liquid will be adjusted to be uniformly adhered to surface, until wrapping completely；
5) shelled peanut that step 4) has been wrapped up in powder is put into the oil cauldron of 170 DEG C of oil temperatures, fried off the pot to golden yellow, completely cold
But after, you can pack to obtain cream crisp-fried shelled peanut.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, can be to the skill of the present invention
Art scheme technical scheme is modified or replaced equivalently, without departing from the objective and scope of technical solution of the present invention, it should all cover at this
Among the right of invention.
Claims (7)
1. cream crisp-fried shelled peanut, it is characterised in that include by weight：100-120 parts of shelled peanut, 4-10 parts of wheat flour,
10-20 parts of lard, 8-15 parts of white granulated sugar, 10-20 parts of cream, 3-6 parts of ferment, 2-5 parts of salt.
2. cream crisp-fried shelled peanut according to claim 1, it is characterised in that include by weight：Shelled peanut 100
Part, 9 parts of wheat flour, 15 parts of lard, 13 parts of white granulated sugar, 20 parts of cream, 6 parts of ferment, 3 parts of salt.
3. the production method of cream crisp-fried shelled peanut, it is characterised in that comprise the following steps：
1) full kernel, epidermis not damaged are selected, without the shelled peanut to go mouldy, removes impurity；
2) preparation of powder liquid is adjusted：Take the salt of above-mentioned parts by weight, lard, the 1/4 of above-mentioned parts by weight white granulated sugar and above-mentioned parts by weight
2/3 addition aqueous medium of flour is heated to boiling after mixing, and the ferment for adding above-mentioned parts by weight after cooling is mixed well, and must be adjusted
Powder liquid；
3) preparation of baste：Take the cream of above-mentioned parts by weight, the 3/4 of above-mentioned parts by weight white granulated sugar and above-mentioned parts by weight flour
1/3 addition aqueous medium heating is mixed into paste up to baste；
4) the band wrapped peanut rice of above-mentioned parts by weight is toasted at a temperature of 125-135 DEG C, is added in baking and adjust powder liquid, and make flower
Raw rice rolls, and powder liquid will be adjusted to be uniformly adhered to surface, until wrapping completely；
5) shelled peanut that step 4) has been wrapped up in powder is put into the oil cauldron of 160~175 DEG C of oil temperatures, fried off the pot to golden yellow, completely
After cooling, you can pack to obtain cream crisp-fried shelled peanut.
4. production method according to claim 3, it is characterised in that the weight ratio of the step 2) aqueous medium and salt is
50:1。
5. production method according to claim 3, it is characterised in that the weight ratio of the step 3) aqueous medium and cream is
1:1。
6. production method according to claim 3, it is characterised in that the temperature of the step 4) baking is 130 DEG C.
7. production method according to claim 3, it is characterised in that step 5) the fried temperature is 165 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610969163.XA CN107981299A (en) | 2016-10-27 | 2016-10-27 | The production method of cream crisp-fried shelled peanut |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610969163.XA CN107981299A (en) | 2016-10-27 | 2016-10-27 | The production method of cream crisp-fried shelled peanut |
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| Publication Number | Publication Date |
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| CN107981299A true CN107981299A (en) | 2018-05-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610969163.XA Pending CN107981299A (en) | 2016-10-27 | 2016-10-27 | The production method of cream crisp-fried shelled peanut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991347A (en) * | 2018-07-09 | 2018-12-14 | 芜湖喜源味食品有限公司 | A kind of preparation method of cream crisp-fried shelled peanut |
-
2016
- 2016-10-27 CN CN201610969163.XA patent/CN107981299A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991347A (en) * | 2018-07-09 | 2018-12-14 | 芜湖喜源味食品有限公司 | A kind of preparation method of cream crisp-fried shelled peanut |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180504 |
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| WD01 | Invention patent application deemed withdrawn after publication |