CN108991347A - A kind of preparation method of cream crisp-fried shelled peanut - Google Patents
A kind of preparation method of cream crisp-fried shelled peanut Download PDFInfo
- Publication number
- CN108991347A CN108991347A CN201810741542.2A CN201810741542A CN108991347A CN 108991347 A CN108991347 A CN 108991347A CN 201810741542 A CN201810741542 A CN 201810741542A CN 108991347 A CN108991347 A CN 108991347A
- Authority
- CN
- China
- Prior art keywords
- parts
- shelled peanut
- cream
- fried shelled
- fried
- 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.)
- Pending
Links
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
- 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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Invention broadly provides a kind of preparation methods of cream crisp-fried shelled peanut, comprising the following steps: shelled peanut is impregnated to peeling in clear water, is dried, baking heat is carried out, prefabricated material is made.Salt, lard, sugar, flour, water mix well and are heated to boiling, ferment is added after cooling and tune powder liquid is made.The water of granulated sugar, cream, flour, part is uniformly mixed and is tuned into the obtained baste of paste.The tune powder liquid that a layer thickness is 0.4-0.8mm is uniformly wrapped on prefabricated material, places it in oil and fries to 2-4min, fried shelled peanut is made, baste is evenly distributed in the surface of fried shelled peanut, and cream crisp-fried shelled peanut is made after hot gas and moisture disperse.The present invention keeps the taste of peanut more strong palatable by reasonably being deployed to lard, salt, flour etc..
Description
Technical field
The present invention relates to peanut food processing technique fields, and in particular to a kind of preparation method of cream crisp-fried shelled peanut.
Background technique
Peanut also known as peanut, dicotyledon, vein are netted veins, and seed has peanut fruit coating.It once cries in history
Peanut, beans, fallen flowers ginseng, landing pine, Cheng Shouguo, kind beans, fig, fruit, Chinese's beans.Peanut is longer than nourishing help, has
Help promote longevity, so civil be also known as " peanut ", and is known as " Vegetable meat ", " meat or fish in element " as soya bean.Flower
Raw oil content is up to 50%, best in quality, smell faint scent.In addition to edible, it is also used to print and dye, paper industry, peanut is also simply
Chinese medicine is applicable in malnutritive, taste imbalance, the diseases such as cough phlegm asthma, milk lack.The cultivation management technology of peanut is also relatively
By force.Peanut has very high nutritive value, and includes fat and protein abundant.Fat content is in peanut according to surveying and determination
44%-45%, protein content 24-36%, sugar content are 20% or so.Vitamin B2 .PP, A also rich in peanut, D,
E, calcium and iron etc..And contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, especially contains
There is the necessary amino acid of human body, there is promotion brain cell development, enhances the function of memory.But the peanut processing product in present market is long
It is immersed in that nutrition loss in various seasonings is serious, and poor taste, uneven color is not able to satisfy consumer demand the phase.
Summary of the invention
The present invention provides a kind of preparation methods of cream crisp-fried shelled peanut, are asked with solve to mention in above-mentioned background technique
Topic.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of cream crisp-fried shelled peanut,
It is characterized in that, comprising the following steps:
S1,50-100 portions of shelled peanuts are impregnated 2-6 days by weight in clear water, removes the peel, dries, dried at 100-150 DEG C
Prefabricated material is made in roasting heat, baking time 10-15min；
S2, by weight by 5-10 parts of salt, 10-20 parts of lard, 2-5 parts of sugar, 5-10 parts of flour, 100-180 parts
Water mix well and be heated to boiling, add 5-10 parts of ferments after cooling and be made and adjust powder liquid；
S3, by weight by 5-15 portions of granulated sugar, 10-30 portions of cream, 2-5 parts of flour, 10-30 parts of water be uniformly mixed be tuned into paste
Baste is made；
S4, the tune powder liquid that a layer thickness is 0.4-0.8mm is uniformly wrapped on prefabricated material, place it in 160-180 DEG C of oil
Middle frying 2-4min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, to hot gas and moisture
Cream crisp-fried shelled peanut is made after dispersing.
Preferably, in S1, baking temperature is 110-130 DEG C, time 12-14min.
Preferably, in S2, salt, lard, sugar, flour weight ratio be 6-8:14-18:2.5-4.5:6-8.
Preferably, in S3, granulated sugar, cream, flour weight ratio be 8-12:15-25:2.5-4.5.
Preferably, oil temperature is 165-175 DEG C in S4, and the frying time is 2.5-3.5min.
Preferably, in S4 adjust powder liquid with a thickness of 0.5-0.7mm.
Preferably, a kind of preparation method of cream crisp-fried shelled peanut, includes the following steps:
S1,70-80 portions of shelled peanuts are impregnated 3-5 days by weight in clear water, removes the peel, dries, toasted at 110-130 DEG C
Prefabricated material is made in heat, baking time 12-14min；
S2, by weight by 6-8 parts of salt, 14-18 parts of lard, 2.5-4.5 parts of sugar, 6-8 parts of flour, 120-160
The water of part, which mix well, to be heated to boiling, and adds 6-8 parts of ferments after cooling and tune powder liquid is made；
S3, by weight by 8-12 portions of granulated sugar, 15-25 portions of cream, 2.5-4.5 parts of flour, 15-25 parts of water be uniformly mixed be tuned into
Baste is made in paste；
S4, the tune powder liquid that a layer thickness is 0.5-0.7mm is uniformly wrapped on prefabricated material, place it in 165-175 DEG C of oil
Middle frying 2.5-3.5min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, to hot gas and
Cream crisp-fried shelled peanut is made after dispersing in moisture.
Compared with prior art, beneficial effects of the present invention: the present invention is by lard, salt, and the carry out such as flour are reasonable
Allotment, keep the taste of peanut more strong palatable, while adjusting being used in mixed way for powder liquid and baste, make color, the mouth of peanut
Sense further, meets consumer demand.
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1, a kind of preparation method of cream crisp-fried shelled peanut, comprising the following steps:
S1,50 portions of shelled peanuts are impregnated 6 days by weight in clear water, removes the peel, dries, carry out baking heat at 100 DEG C, when baking
Between be 15min, prefabricated material is made；
S2, by weight 10 parts of salt, 10 parts of lard, 5 parts of sugar, 5 parts of flour, 180 parts of water mix well plus
Heat adds 5 parts of ferments after cooling and tune powder liquid is made to boiling；
S3, by weight by 15 portions of granulated sugar, 10 portions of cream, 5 parts of flour, 10 parts of water be uniformly mixed be tuned into paste be made seasoning
Liquid；
S4, the tune powder liquid that a layer thickness is 0.8mm is uniformly wrapped on prefabricated material, place it in frying in 160 DEG C of oil
4min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, is made after hot gas and moisture disperse
Obtain cream crisp-fried shelled peanut.
Embodiment 2, a kind of preparation method of cream crisp-fried shelled peanut, comprising the following steps:
S1,100 portions of shelled peanuts are impregnated 2 days by weight in clear water, removes the peel, dries, baking heat, baking are carried out at 150 DEG C
Time is 10min, and prefabricated material is made；
S2, by weight 5 parts of salt, 20 parts of lard, 2 parts of sugar, 10 parts of flour, 100 parts of water mix well plus
Heat adds 10 parts of ferments after cooling and tune powder liquid is made to boiling；
S3, by weight by 5 portions of granulated sugar, 30 portions of cream, 2 parts of flour, 30 parts of water be uniformly mixed be tuned into paste be made baste；
S4, the tune powder liquid that a layer thickness is 0.4mm is uniformly wrapped on prefabricated material, place it in frying in 180 DEG C of oil
2min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, is made after hot gas and moisture disperse
Obtain cream crisp-fried shelled peanut.
Embodiment 3, a kind of preparation method of cream crisp-fried shelled peanut, comprising the following steps:
S1,70 portions of shelled peanuts are impregnated 5 days by weight in clear water, removes the peel, dries, carry out baking heat at 110 DEG C, when baking
Between be 14min, prefabricated material is made；
S2, by weight 6 parts of salt, 18 parts of lard, 2.5 parts of sugar, 8 parts of flour, 120 parts of water mix well plus
Heat adds 8 parts of ferments after cooling and tune powder liquid is made to boiling；
S3, by weight by 8 portions of granulated sugar, 25 portions of cream, 2.5 parts of flour, 25 parts of water be uniformly mixed be tuned into paste be made seasoning
Liquid；
S4, the tune powder liquid that a layer thickness is 0.7mm is uniformly wrapped on prefabricated material, place it in frying in 165 DEG C of oil
3.5min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, after hot gas and moisture disperse
Cream crisp-fried shelled peanut is made.
Embodiment 4, a kind of preparation method of cream crisp-fried shelled peanut, comprising the following steps:
S1,80 portions of shelled peanuts are impregnated 3 days by weight in clear water, removes the peel, dries, carry out baking heat at 130 DEG C, when baking
Between be 12min, prefabricated material is made；
S2, by weight 8 parts of salt, 14 parts of lard, 4.5 parts of sugar, 6 parts of flour, 160 parts of water mix well plus
Heat adds 6 parts of ferments after cooling and tune powder liquid is made to boiling；
S3, by weight by 12 portions of granulated sugar, 15 portions of cream, 4.5 parts of flour, 15 parts of water be uniformly mixed be tuned into paste be made seasoning
Liquid；
S4, the tune powder liquid that a layer thickness is 0.7mm is uniformly wrapped on prefabricated material, place it in frying in 165 DEG C of oil
3.5min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, after hot gas and moisture disperse
Cream crisp-fried shelled peanut is made.
Embodiment 5, a kind of preparation method of cream crisp-fried shelled peanut, comprising the following steps:
S1,60 portions of shelled peanuts are impregnated 4 days by weight in clear water, removes the peel, dries, carry out baking heat at 120 DEG C, when baking
Between be 13min, prefabricated material is made；
S2, it carries out 7 parts of salt, 16 parts of lard, 3 parts of sugar, 7 parts of flour, 140 parts of water to mix well heating by weight
To boiling, 7 parts of ferments are added after cooling, tune powder liquid is made；
S3, by weight by 10 portions of granulated sugar, 20 portions of cream, 3 parts of flour, 20 parts of water be uniformly mixed be tuned into paste be made seasoning
Liquid；
S4, the tune powder liquid that a layer thickness is 0.6mm is uniformly wrapped on prefabricated material, place it in frying in 170 DEG C of oil
3min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, is made after hot gas and moisture disperse
Obtain cream crisp-fried shelled peanut.
Claims (7)
1. a kind of preparation method of cream crisp-fried shelled peanut, which comprises the following steps:
S1,50-100 portions of shelled peanuts are impregnated 2-6 days by weight in clear water, removes the peel, dries, dried at 100-150 DEG C
Prefabricated material is made in roasting heat, baking time 10-15min；
S2, by weight by 5-10 parts of salt, 10-20 parts of lard, 2-5 parts of sugar, 5-10 parts of flour, 100-180 parts
Water mix well and be heated to boiling, add 5-10 parts of ferments after cooling and be made and adjust powder liquid；
S3, by weight by 5-15 portions of granulated sugar, 10-30 portions of cream, 2-5 parts of flour, 10-30 parts of water be uniformly mixed be tuned into paste
Baste is made；
S4, the tune powder liquid that a layer thickness is 0.4-0.8mm is uniformly wrapped on prefabricated material, place it in 160-180 DEG C of oil
Middle frying 2-4min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, to hot gas and moisture
Cream crisp-fried shelled peanut is made after dispersing.
2. a kind of preparation method of cream crisp-fried shelled peanut according to claim 1, it is characterised in that: in S1, baking
Temperature is 110-130 DEG C, time 12-14min.
3. a kind of preparation method of cream crisp-fried shelled peanut according to claim 1 or 2, it is characterised in that: in S2, food
Salt, lard, sugar, flour weight ratio be 6-8:14-18:2.5-4.5:6-8.
4. a kind of preparation method of cream crisp-fried shelled peanut according to claim 1 to 3, it is characterised in that: in S3, sand
Sugar, cream, flour weight ratio be 8-12:15-25:2.5-4.5.
5. a kind of preparation method of cream crisp-fried shelled peanut described in -4 according to claim 1, it is characterised in that: oily in S4
Temperature is 165-175 DEG C, and the frying time is 2.5-3.5min.
6. a kind of preparation method of cream crisp-fried shelled peanut described in -5 according to claim 1, it is characterised in that: adjusted in S4
Powder liquid with a thickness of 0.5-0.7mm.
7. a kind of preparation method of cream crisp-fried shelled peanut described in -6 according to claim 1, it is characterised in that: including following
Step:
S1,70-80 portions of shelled peanuts are impregnated 3-5 days by weight in clear water, removes the peel, dries, toasted at 110-130 DEG C
Prefabricated material is made in heat, baking time 12-14min；
S2, by weight by 6-8 parts of salt, 14-18 parts of lard, 2.5-4.5 parts of sugar, 6-8 parts of flour, 120-160
The water of part, which mix well, to be heated to boiling, and adds 6-8 parts of ferments after cooling and tune powder liquid is made；
S3, by weight by 8-12 portions of granulated sugar, 15-25 portions of cream, 2.5-4.5 parts of flour, 15-25 parts of water be uniformly mixed be tuned into
Baste is made in paste；
S4, the tune powder liquid that a layer thickness is 0.5-0.7mm is uniformly wrapped on prefabricated material, place it in 165-175 DEG C of oil
Middle frying 2.5-3.5min is made fried shelled peanut, baste is evenly distributed in the surface of fried shelled peanut, to hot gas and
Cream crisp-fried shelled peanut is made after dispersing in moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810741542.2A CN108991347A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of cream crisp-fried shelled peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810741542.2A CN108991347A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of cream crisp-fried shelled peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108991347A true CN108991347A (en) | 2018-12-14 |
Family
ID=64599346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810741542.2A Pending CN108991347A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of cream crisp-fried shelled peanut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108991347A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720002A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Processing method for cream-flavored crispy peanuts |
| CN107981299A (en) * | 2016-10-27 | 2018-05-04 | 重庆溢彩轩食品有限公司 | The production method of cream crisp-fried shelled peanut |
| CN108112935A (en) * | 2016-11-30 | 2018-06-05 | 重庆市荣昌区合心食品厂（普通合伙） | Crispy peanut benevolence and preparation method thereof |
-
2018
- 2018-07-09 CN CN201810741542.2A patent/CN108991347A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720002A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Processing method for cream-flavored crispy peanuts |
| CN107981299A (en) * | 2016-10-27 | 2018-05-04 | 重庆溢彩轩食品有限公司 | The production method of cream crisp-fried shelled peanut |
| CN108112935A (en) * | 2016-11-30 | 2018-06-05 | 重庆市荣昌区合心食品厂（普通合伙） | Crispy peanut benevolence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "奶油香酥花生加工方法", 《农家顾问》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258188B (en) | Tartar sauce for beef with brown sauce and preparation method thereof | |
| CN102550705A (en) | Method for preparing black bean curd skin | |
| CN107495129A (en) | A kind of compound bean dreg sauce of fragrant spicy and preparation method thereof | |
| CN107047963A (en) | A kind of preparation method of porcupine feed | |
| CN109123565A (en) | A kind of production method of non-fried type flavored walnut benevolence | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN104996926B (en) | Litsea pungens fermented soya bean and preparation method thereof | |
| CN103689461A (en) | Fried broad bean and preparation method thereof | |
| CN109548889A (en) | One grows tea dry and halogen oil production method | |
| CN106418416A (en) | Zanthoxylum schinifolium tender fish seasoning and preparation method thereof | |
| CN107518303A (en) | The preparation method of the baked bamboo rat meat cubelets of Yan | |
| CN108991347A (en) | A kind of preparation method of cream crisp-fried shelled peanut | |
| CN106983103A (en) | A kind of preparation method of Chinese toon local flavor leisure crisp fritter | |
| CN106954831A (en) | A kind of preparation method of blue or green mustard sesame | |
| CN106333255A (en) | Special fermented bean curd buckled bowl meat and making method thereof | |
| KR101880265B1 (en) | Process for dried yellow corvina with barley using deodeok jangajji | |
| CN1486628A (en) | Cooked puffed rice and its making process | |
| CN108902869A (en) | A method of having dulcet peanut leisure food processing | |
| CN109699803A (en) | A kind of chafing dish taste Peanut Squares and its production technology | |
| KR102219864B1 (en) | Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby | |
| CN114258974B (en) | Oolong tea cashew nut and processing method thereof | |
| CN109170782A (en) | A kind of production method of the bold and resolute green pepper of oil | |
| CN107156787A (en) | A kind of preparation method of Foie Gras capsule | |
| CN108504443A (en) | A kind of production method of strange sub- seed peanut ready-mixed oil | |
| CN108813352B (en) | Preparation method of roasted corn flakes and roasted corn flakes |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181214 |