CN108112935A - Crispy peanut benevolence and preparation method thereof - Google Patents
Crispy peanut benevolence and preparation method thereof Download PDFInfo
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- CN108112935A CN108112935A CN201611079409.2A CN201611079409A CN108112935A CN 108112935 A CN108112935 A CN 108112935A CN 201611079409 A CN201611079409 A CN 201611079409A CN 108112935 A CN108112935 A CN 108112935A
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Abstract
The invention belongs to food processing fields, are related to a kind of crispy peanut benevolence and preparation method thereof.The crispy peanut benevolence of the present invention includes by weight：100 parts of shelled peanut, 25 parts of salt, 10 20 parts of lard, 10 15 parts of granulated sugar, 8 12 parts of flour, 15 30 parts of cream.The production method of the crispy peanut benevolence of the present invention is easy to operate, crispy peanut benevolence unique flavor obtained, the preparation method of crispy peanut benevolence of the present invention is easy to operate, crispy peanut benevolence unique flavor obtained is tasty and refreshing with delicious and crisp better than traditional delicious peanuts and boiled peanut, it is loose suitable, rich and oiliness, the features such as golden yellow color is tempting, be a kind of preferable snack food.
Description
Technical field
The invention belongs to food processing fields, are related to a kind of crispy peanut benevolence and preparation method thereof.
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
It welcomes.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, 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%.Shelled peanut obtains people with its fragrant, crisp, crisp mouthfeel
Like, the Peanut Squares of various different tastes is needed to suit public tastesplay to the gallery in the market.
The content of the invention
In view of this, it is an object of the invention to provide a kind of crispy peanut benevolence and preparation method thereof, this method operation sides
Just, crispy peanut benevolence unique flavor obtained, tasty and refreshing with delicious and crisp, loose suitable, rich and oiliness, golden yellow color is tempting to wait spies
Point is a kind of preferable snack food.
The technical solution adopted by the present invention is：
Crispy peanut benevolence, includes by weight：100 parts of shelled peanut, 2-5 parts of salt, 10-20 parts of lard, granulated sugar 10-15
Part, 8-12 parts of flour, 15-30 parts of cream.
Further, the crispy peanut benevolence includes by weight：Crispy peanut benevolence, which is characterized in that by weight
Including：100 parts of shelled peanut, 4 parts of salt, 11 parts of lard, 15 parts of granulated sugar, 12 parts of flour, 15 parts of cream.
Further, the crispy peanut benevolence includes by weight：Crispy peanut benevolence, which is characterized in that by weight
Including：100 parts of shelled peanut, 3 parts of salt, 15 parts of lard, 13 parts of granulated sugar, 9 parts of flour, 20 parts of cream.
The second object of the present invention is to provide a kind of production method of crispy peanut benevolence, comprise the following steps：
1) shelled peanut that kernel is full, epidermis is not damaged, nothing is gone mouldy is selected；
2) prepare and adjust powder liquid：Above-mentioned weight salt, lard, 1/4 granulated sugar, 2/3 flour is taken to be placed in 140 parts of aqueous mediums
It stirs evenly, is heated to boiling, add 6 parts of ferments after cooling, powder liquid must be adjusted；
3) baste is prepared：The cream of above-mentioned parts by weight and remaining granulated sugar are heated with flour and 20 parts of aqueous medium mixings
It is modulated into paste and obtains baste；
4) shelled peanut of above-mentioned parts by weight at 130 DEG C is baked, is added in baking and adjust powder liquid, it is fried after fully wrapping up in uniformly
System；
5) baste is sprinkled in the good shelled peanut of step 4) frying, crispy peanut benevolence is obtained after dry.
Further, the temperature of the step 4) frying is 160-175 DEG C.
Beneficial effects of the present invention：The present invention provides a kind of crispy peanut benevolence and preparation method thereof, this method operation sides
Just, crispy peanut benevolence unique flavor obtained, it is tasty and refreshing with delicious and crisp better than traditional delicious peanuts and boiled peanut, it is loose suitable
Preferably, rich and oiliness, the features such as golden yellow color is tempting, be a kind of preferable snack food.
Specific 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 crispy peanut benevolence formula of embodiment
The crispy peanut benevolence includes 100 parts of shelled peanut, 4 parts of salt, 11 parts of lard, 15 parts of granulated sugar, face by weight
12 parts of powder, 15 parts of cream.
2 crispy peanut benevolence formula of embodiment
The crispy peanut benevolence includes by weight：100 parts of shelled peanut, 3 parts of salt, 15 parts of lard, 13 parts of granulated sugar, face
9 parts of powder, 20 parts of cream.
The production method of 3 crispy peanut benevolence of embodiment
The production method of crispy peanut benevolence is made by the formula of 1 parts by weight of above-described embodiment, specific production method, including with
Lower step：
1) shelled peanut that kernel is full, epidermis is not damaged, nothing is gone mouldy is selected；
2) prepare and adjust powder liquid：Above-mentioned weight salt, lard, 1/4 granulated sugar, 2/3 flour is taken to be placed in 140 parts of aqueous mediums
It stirs evenly, is heated to boiling, add 6 parts of ferments after cooling, powder liquid must be adjusted；
3) baste is prepared：The cream of above-mentioned parts by weight and remaining granulated sugar are heated with flour and 20 parts of aqueous medium mixings
It is modulated into paste and obtains baste；
4) shelled peanut of above-mentioned parts by weight at 130 DEG C is baked, is added in baking and adjust powder liquid, it is fried after fully wrapping up in uniformly
System, the temperature of frying is 160 DEG C；
5) baste is sprinkled in the good shelled peanut of step 4) frying, crispy peanut benevolence is obtained after dry.
The production method of 4 crispy peanut benevolence of embodiment
The production method of crispy peanut benevolence is made by the formula of 2 parts by weight of above-described embodiment, specific production method, including with
Lower step：
1) shelled peanut that kernel is full, epidermis is not damaged, nothing is gone mouldy is selected；
2) prepare and adjust powder liquid：Above-mentioned weight salt, lard, 1/4 granulated sugar, 2/3 flour is taken to be placed in 140 parts of aqueous mediums
It stirs evenly, is heated to boiling, add 6 parts of ferments after cooling, powder liquid must be adjusted；
3) baste is prepared：The cream of above-mentioned parts by weight and remaining granulated sugar are heated with flour and 20 parts of aqueous medium mixings
It is modulated into paste and obtains baste；
4) shelled peanut of above-mentioned parts by weight at 130 DEG C is baked, is added in baking and adjust powder liquid, it is fried after fully wrapping up in uniformly
System, the temperature of frying is 175 DEG C；
5) baste is sprinkled in the good shelled peanut of step 4) frying, crispy peanut benevolence is obtained after dry.
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, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and scope of technical solution of the present invention, should all be covered at this
Among the right of invention.
Claims (5)
1. crispy peanut benevolence, which is characterized in that include by weight：100 parts of shelled peanut, 2-5 parts of salt, 10-20 parts of lard,
10-15 parts of granulated sugar, 8-12 parts of flour, 15-30 parts of cream.
2. crispy peanut benevolence according to claim 1, which is characterized in that include by weight：Crispy peanut benevolence, it is special
Sign is, includes by weight：100 parts of shelled peanut, 4 parts of salt, 11 parts of lard, 15 parts of granulated sugar, 12 parts of flour, cream 15
Part.
3. crispy peanut benevolence according to claim 1, which is characterized in that include by weight：Crispy peanut benevolence, it is special
Sign is, includes by weight：100 parts of shelled peanut, 3 parts of salt, 15 parts of lard, 13 parts of granulated sugar, 9 parts of flour, 20 parts of cream.
4. the production method of claim 1-3 any one of them crispy peanut benevolence, which is characterized in that comprise the following steps：
1) shelled peanut that kernel is full, epidermis is not damaged, nothing is gone mouldy is selected；
2) prepare and adjust powder liquid：Above-mentioned weight salt, lard, 1/4 granulated sugar, 2/3 flour is taken to be placed in 140 parts of aqueous mediums to stir
Uniformly, it is heated to boiling, adds 6 parts of ferments after cooling, powder liquid must be adjusted；
3) baste is prepared：The cream of above-mentioned parts by weight and remaining granulated sugar are modulated with flour and 20 parts of aqueous medium mixing heating
Baste is obtained into paste；
4) shelled peanut of above-mentioned parts by weight at 130 DEG C is baked, is added in baking and adjust powder liquid, frying after fully wrapping up in uniformly；
5) baste is sprinkled in the good shelled peanut of step 4) frying, crisp shelled peanut is obtained after dry.
5. production method according to claim 4, which is characterized in that the temperature of the step 4) frying is 160-175 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611079409.2A CN108112935A (en) | 2016-11-30 | 2016-11-30 | Crispy peanut benevolence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611079409.2A CN108112935A (en) | 2016-11-30 | 2016-11-30 | Crispy peanut benevolence and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108112935A true CN108112935A (en) | 2018-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611079409.2A Pending CN108112935A (en) | 2016-11-30 | 2016-11-30 | Crispy peanut benevolence and preparation method thereof |
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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
- 2016-11-30 CN CN201611079409.2A patent/CN108112935A/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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Application publication date: 20180605 |