CN108813514A - A kind of fried peanuts production method - Google Patents
A kind of fried peanuts production method Download PDFInfo
- Publication number
- CN108813514A CN108813514A CN201810748243.1A CN201810748243A CN108813514A CN 108813514 A CN108813514 A CN 108813514A CN 201810748243 A CN201810748243 A CN 201810748243A CN 108813514 A CN108813514 A CN 108813514A
- Authority
- CN
- China
- Prior art keywords
- peanut
- bamboo
- butter
- yolk
- batter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000020232 peanut Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 56
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 41
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 41
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 41
- 241001330002 Bambuseae Species 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 19
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 19
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 19
- 239000011425 bamboo Substances 0.000 claims abstract description 19
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000013351 cheese Nutrition 0.000 claims abstract description 13
- 239000006071 cream Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 12
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 9
- 239000003240 coconut oil Substances 0.000 claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 210000000991 chicken egg Anatomy 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 23
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of fried peanuts production method, concrete operation step is：Step 1：First covered peanut will be cleaned up, then will spread the leaf of bamboo in bamboo cage, peanut is layered in bamboo cage and is steamed in clear soup；Step 2：Steamed peanut taking-up is peeled off, it is spare that peanut grain obtained crosses cold water.The present invention is steamed in clear soup by the way that first covered peanut is layered in the bamboo cage with the leaf of bamboo, internal peanut grain can be made to have the faint scent of bamboo, it eats in good taste and will not be greasy, by first by chicken egg yolk and Protein Separation, it is spare to take out yolk, the butter of softening and cream cheese are stirred evenly together, then white sugar is added to stir evenly, the yolk being stirred is added in butter in three times respectively again, it is finally putting into ground cinnamon and baking powder is uniformly mixed and batter is made, peanut grain package is carried out using coconut oil again fried, health-nutrition, and it is fragrant and sweet, crisp taste.
Description
Technical field
The present invention relates to fried peanuts production field, in particular to a kind of fried peanuts production method.
Background technique
Flour is often stirred mixing plus common condiment in production by existing some fried peanuts, then
It is fried that peanut grain is subjected to package so that peanut grain taste is single, and eat it is easy get fat, eat easily greasy more.
Therefore, it is necessary to solve the above problems to invent a kind of fried peanuts production method.
Summary of the invention
The purpose of the present invention is to provide a kind of fried peanuts production methods, by the way that first covered peanut is layered on the leaf of bamboo
Bamboo cage in steam in clear soup, internal peanut grain can be made to have the faint scent of bamboo, eat in good taste and will not be greasy, passed through
First by chicken egg yolk and Protein Separation, taking-up yolk is spare, the butter of softening and cream cheese is stirred evenly together, then
White sugar is added to stir evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into ground cinnamon and baking powder
It is uniformly mixed and batter is made, then peanut grain package is subjected to fried, health-nutrition, and fragrant and sweet, mouthfeel using coconut oil
Delicious and crisp, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of fried peanuts production method, concrete operations step
Suddenly it is：
Step 1：First covered peanut will be cleaned up, then will spread the leaf of bamboo in bamboo cage, by peanut be layered in bamboo cage into
Row is steamed；
Step 2：Steamed peanut taking-up is peeled off, it is spare that peanut grain obtained crosses cold water；
Step 3：Prepare auxiliary material：Flour, Countryside Egg, butter, cream cheese, soft white sugar, ground cinnamon and baking powder, then
First by chicken egg yolk and Protein Separation, taking-up yolk is spare, the butter of softening and cream cheese is stirred evenly together, then
White sugar is added to stir evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into ground cinnamon and baking powder
It is uniformly mixed and batter is made；
Step 4：Batter obtained in step 3 and peanut grain are mixed, make all to superscribe batter outside peanut grain；
Step 5：It will be put into coconut oil in pot, the peanut grain obtained in step 4 for being enclosed with batter is then put into pot
Middle frying, it is sallow outside peanut grain up to frying, then get out；
Step 6：Fried peanuts is poured into cooling in leakage sieve, finally sprinkles refined salt, and stir evenly.
Preferably, temperature of steaming in clear soup in the step 1 is 90-100 DEG C, and the time of steaming in clear soup is 20-30 minutes.
Preferably, flour in the step 3：Countryside Egg：Butter：Cream cheese：Soft white sugar：Ground cinnamon：Baking powder=
300：60：120：60：40：2：4.
Technical effect and advantage of the invention：
1, it is steamed in clear soup by the way that first covered peanut is layered in the bamboo cage with the leaf of bamboo, internal peanut grain can be made to have
The faint scent of bamboo is eaten in good taste and will not be greasy；
2, by the way that first by chicken egg yolk and Protein Separation, taking-up yolk is spare, by the butter of softening and cream cheese one
It rises and stirs evenly, white sugar is then added and stirs evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into
Ground cinnamon and baking powder, which are uniformly mixed, is made batter, then peanut grain package is carried out fried, health-nutrition using coconut oil, and
It is fragrant and sweet, crisp taste；
3, peanut grain package is subjected to frying using coconut oil, coconut oil is conducive to bone health, and is not easy to make one to get fat.
Specific embodiment
Below in conjunction with the embodiment in the present invention, technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
The present invention provides a kind of fried peanuts production method, concrete operation step is：
Step 1：First covered peanut will be cleaned up, then will spread the leaf of bamboo in bamboo cage, by peanut be layered in bamboo cage into
Row is steamed, and temperature of steaming in clear soup is 90-100 DEG C, and the time of steaming in clear soup is 20-30 minutes；
Step 2：Steamed peanut taking-up is peeled off, it is spare that peanut grain obtained crosses cold water；
Step 3：Prepare auxiliary material：Flour, Countryside Egg, butter, cream cheese, soft white sugar, ground cinnamon and baking powder, then
First by chicken egg yolk and Protein Separation, taking-up yolk is spare, the butter of softening and cream cheese is stirred evenly together, then
White sugar is added to stir evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into ground cinnamon and baking powder
It is uniformly mixed and batter is made, wherein flour：Countryside Egg：Butter：Cream cheese：Soft white sugar：Ground cinnamon：Baking powder=300：60：
120：60：40：2：4；
Step 4：Batter obtained in step 3 and peanut grain are mixed, make all to superscribe batter outside peanut grain；
Step 5：It will be put into coconut oil in pot, the peanut grain obtained in step 4 for being enclosed with batter is then put into pot
Middle frying, it is sallow outside peanut grain up to frying, then get out；
Step 6：Fried peanuts is poured into cooling in leakage sieve, finally sprinkles refined salt, and stir evenly.
It is spare by first by chicken egg yolk and Protein Separation, taking out yolk, together by the butter of softening and cream cheese
It stirs evenly, white sugar is then added and stirs evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into meat
Cassia lignea flour and baking powder, which are uniformly mixed, is made batter, then peanut grain package is carried out fried, health-nutrition, and mouth using coconut oil
Taste is fragrant and sweet, crisp taste.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (3)
1. a kind of fried peanuts production method, it is characterised in that：Concrete operation step is：
Step 1：First covered peanut will be cleaned up, then will spread the leaf of bamboo in bamboo cage, peanut is layered in bamboo cage and is carried out clearly
It steams；
Step 2：Steamed peanut taking-up is peeled off, it is spare that peanut grain obtained crosses cold water；
Step 3：Prepare auxiliary material：Then flour, Countryside Egg, butter, cream cheese, soft white sugar, ground cinnamon and baking powder first will
Chicken egg yolk and Protein Separation, taking-up yolk is spare, and the butter of softening and cream cheese are stirred evenly together, are then added
White sugar stirs evenly, then the yolk being stirred is added in butter in three times respectively, is finally putting into ground cinnamon and baking powder mixing
Batter is uniformly made；
Step 4：Batter obtained in step 3 and peanut grain are mixed, make all to superscribe batter outside peanut grain；
Step 5：It will be put into coconut oil in pot, then the peanut grain obtained in step 4 for being enclosed with batter is put into pot oily
It is fried, it is sallow outside peanut grain up to frying, then get out；
Step 6：Fried peanuts is poured into cooling in leakage sieve, finally sprinkles refined salt, and stir evenly.
2. a kind of fried peanuts production method according to claim 1, it is characterised in that：Steamed temperature in the step 1
It is 90-100 DEG C, the time of steaming in clear soup is 20-30 minutes.
3. a kind of fried peanuts production method according to claim 1, it is characterised in that：Flour in the step 3：Soil
Egg：Butter：Cream cheese：Soft white sugar：Ground cinnamon：Baking powder=300：60：120：60：40：2：4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748243.1A CN108813514A (en) | 2018-07-10 | 2018-07-10 | A kind of fried peanuts production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748243.1A CN108813514A (en) | 2018-07-10 | 2018-07-10 | A kind of fried peanuts production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813514A true CN108813514A (en) | 2018-11-16 |
Family
ID=64136511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810748243.1A Withdrawn CN108813514A (en) | 2018-07-10 | 2018-07-10 | A kind of fried peanuts production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813514A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393279A (en) * | 2019-08-02 | 2019-11-01 | 大余县牡丹亭旅游食品有限公司 | A kind of preparation method of delicious peanuts |
-
2018
- 2018-07-10 CN CN201810748243.1A patent/CN108813514A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393279A (en) * | 2019-08-02 | 2019-11-01 | 大余县牡丹亭旅游食品有限公司 | A kind of preparation method of delicious peanuts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| KR102168320B1 (en) | Method for Making Mara Jjamppong | |
| CN102228067A (en) | Spring pancake and preparation method thereof | |
| CN101283813B (en) | Instant complex type egg custard and its processing method | |
| CN102187969B (en) | Method for preparing two-taste rice dumplings | |
| KR101513424B1 (en) | Manufacturing method of sundae removed a bad smell | |
| CN109699717A (en) | A kind of preparation method at pizza bottom | |
| CN101224017B (en) | Producing method of non-fried crisp fish | |
| CN108813514A (en) | A kind of fried peanuts production method | |
| KR101410467B1 (en) | Fried chicken cooking method | |
| CN106174081A (en) | A kind of characteristic barbecue is dry and preparation method thereof | |
| KR101407713B1 (en) | chicken cooking method | |
| KR101821092B1 (en) | Cooking method of hangover soup | |
| CN108812813A (en) | A kind of small size double-layer tiger skin cake and preparation method thereof | |
| KR20180120045A (en) | The manufacturing method of perilla leaf sweet and sour pork | |
| CN101961112A (en) | Method for cooking black-bone chicken meat | |
| KR102004936B1 (en) | Cudrania tricuspidata corn dog and method of making thereof | |
| CN106720071B (en) | Method for making decapterus maruadsi dried meat floss flaky pastries | |
| CN106135925A (en) | A kind of chicken cake, chicken cake slice and preparation method | |
| CN109998052A (en) | A kind of fragrant spicy small Dried fish and preparation method thereof | |
| US20100086661A1 (en) | Method for preparing lasagna | |
| CN110250479A (en) | A kind of chicken in large dish seasoning and preparation method thereof | |
| KR102270216B1 (en) | Garlic chicken and its manufacturing method | |
| KR102351694B1 (en) | Pate using chicken liver and manufacturing method thereof | |
| KR102655882B1 (en) | Method of making sweet pumpkin bread wrapped in lotus leaves and lotus leaf sweet pumpkin bread prepared by this method |
Legal Events
| 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: 20181116 |