CN110122831A - A kind of plum-flavor shelled peanut and preparation method thereof - Google Patents
A kind of plum-flavor shelled peanut and preparation method thereof Download PDFInfo
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- CN110122831A CN110122831A CN201910548115.7A CN201910548115A CN110122831A CN 110122831 A CN110122831 A CN 110122831A CN 201910548115 A CN201910548115 A CN 201910548115A CN 110122831 A CN110122831 A CN 110122831A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
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- 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
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
The present invention relates to a kind of plum-flavor shelled peanuts and preparation method thereof.The shelled peanut by 100 parts by weight shelled peanuts through starching, reconcile, wrap up in powder, baking, spice are made.1.5~2.5 parts by weight of slurry of starching, starch are stirred by five-spice powder, edible salt, monosodium glutamate, starch and water；Syrup is mixed to prepare by white granulated sugar, water, condiment, and condiment includes salt and monosodium glutamate.It reconciles and uses 10~40 parts by weight of flour.Using wrapping up in 70~150 parts by weight of powder, 85~130 parts by weight of syrup when wrapping up in powder.2~8 parts by weight of plum-flavor toppings used when spice, 3~6 parts by weight of edible oil.The plum-flavor shelled peanut that the present invention makes maintains the delicious of peanut itself, make the crust of peanut more crisp with powder is wrapped up in again by starching, above-mentioned fragrant and oiliness in conjunction with to finally obtain plum-flavor peanut, taste is rich in stereovision, it is unique in taste, liked by all kinds of consumer groups.
Description
Technical field
The present invention relates to peanut food technical field, especially a kind of plum-flavor shelled peanut and preparation method thereof.
Background technique
It is usually directly edible currently, China's peanut eating method is simple, or after the simple process such as being over-cooked, being fried, toasted
It is edible.With the development of food industry, in addition to traditional peanut food type, a large amount of new products are introduced to the market one after another, and peanut is made
It is snack food on the market based on fried type, this also results in taste and is restricted, and fried type oil content is high, easily causes
Fat oxidation and go bad, it is larger to consumer's health effect.
Summary of the invention
To solve the above problems, the present invention provides a kind of plum-flavor shelled peanut, by 100 parts by weight shelled peanuts through starching,
It reconciles, wrap up in powder, baking, spice are made；
1.5~2.5 parts by weight of slurry of starching, starch are stirred by five-spice powder, edible salt, monosodium glutamate, starch and water；Sugar
Slurry is mixed to prepare by white granulated sugar, water, condiment, and condiment includes salt and monosodium glutamate；
It reconciles and uses 10~40 parts by weight of flour；
Using wrapping up in 70~150 parts by weight of powder, 85~130 parts by weight of syrup when wrapping up in powder；
2~8 parts by weight of plum-flavor toppings used when spice, 3~6 parts by weight of edible oil.
Further, 1.8~2 parts by weight of slurry are used when 100 parts by weight shelled peanut starching；With flour 20~35 when reconciliation
Parts by weight；With wrapping up in 88~132 parts by weight of powder, 95~102 parts by weight of syrup when wrapping up in powder；Plum-flavor toppings 3~6 are used when spice
Parts by weight, 4~5.5 parts by weight of edible oil.
Further, 1.84 parts by weight of slurry are used when 100 parts by weight shelled peanut starching；With 30 weight of flour when reconciliation
Part；With wrapping up in 110 parts by weight of powder, 100 parts by weight of syrup when wrapping up in powder；4 parts by weight of plum-flavor toppings, edible oil 5 are used when spice
Parts by weight.
Further, five-spice powder, edible salt, monosodium glutamate, edible corn starch quality ratio are 1 in the starch in the slurry of starching
:2.5:2.5:40；
Further, syrup is made of white granulated sugar, water, condiment according to the ratio that mass ratio is 1: 1: 0.03.
Further, the kind of the shelled peanut is the small white sand in Henan Zhenyang.
A kind of preparation method preparing plum-flavor shelled peanut, includes the following steps:
Raw material preparation: the shelled peanut, 10~40 parts by weight flour, 5~11 parts by weight plum-flavor toppings of 100 parts by weight are taken
And 3~6 parts by weight edible oil；1.5~2.5 parts by weight paste of preparation, 70~150 parts by weight wrap up in powder and 85~130 parts by weight
Syrup；Wherein, slurry is stirred by five-spice powder, edible salt, monosodium glutamate, edible corn starch and water；Syrup by white granulated sugar, water,
Condiment is mixed to prepare, and condiment includes salt and monosodium glutamate；
Starching: in one layer of slurry of peanut outer layer covers；
It reconciles: with the peanut after flour reconciliation starching；
It wraps up in powder: dusting being carried out to the peanut after reconciliation, while uniformly being sprayed with syrup；
Baking: will wrap up in the peanut after powder and carry out baking stage by stage in oven, and the baking temperature of first stage is 130~
150 DEG C, baking time is 15~25 minutes, and the baking temperature of second stage is 160~170 DEG C, and baking time is 5~15 points
Clock；The baking temperature of phase III is 171~180 DEG C, and baking time is 25~35 minutes；
Dusting: pouring into blender for the wrapped clothes peanuts come out of the stove, and uniformly sprays the edible oil of 3~6 parts by weight, while being added 5
The preserved plum toppings of~11 parts by weight are seasoned, until stirring evenly；
It is cooling.
Further, 1.8~2 parts by weight of slurry are used when 100 parts by weight shelled peanut starching；With flour 20~35 when reconciliation
Parts by weight；With wrapping up in 88~132 parts by weight of powder, 95~102 parts by weight of syrup when wrapping up in powder；Plum-flavor toppings 3~6 are used when spice
Parts by weight, 4~5.5 parts by weight of edible oil.
Further, 1.84 parts by weight of slurry are used when 100 parts by weight shelled peanut starching；With 30 weight of flour when reconciliation
Part；With wrapping up in 110 parts by weight of powder, 100 parts by weight of syrup when wrapping up in powder；4 parts by weight of plum-flavor toppings, edible oil 5 are used when spice
Parts by weight.
Further, five-spice powder, edible salt, monosodium glutamate, edible corn starch quality ratio are 1 in the starch in the slurry of starching
∶2.5∶2.5∶40。
Further, syrup is made of white granulated sugar, water, condiment according to the ratio that mass ratio is 1: 1: 0.03.
The invention has the benefit that
The delicious of peanut itself is maintained according to what technical solution of the present invention was made, again by starching and wraps up in powder
It is above-mentioned fragrant and oiliness in conjunction with to finally obtain plum-flavor peanut so that the crust of peanut is more crisp, taste rich in stereovision,
It is unique in taste, liked by all kinds of consumer groups.
Detailed description of the invention
Fig. 1 is the flow chart of preparation method provided by the invention.
Specific embodiment
Design concept of the invention are as follows: using peanut as primary raw material, especially the small white sand peanut in Henan Zhenyang is raw material, warp
Clothing, baking are manually wrapped up in, is constructed to retain compared with multi-nutrient, crispy in taste, fragrant and oiliness and delicious baking class wrapped clothes peanuts.
A kind of plum-flavor shelled peanut provided by the invention by peanut through starching, reconcile, wrap up in powder, baking, spice are made,
Middle 100 parts by weight of shelled peanut.Preferably, the small white sand kind in Zhenyang, shelled peanut of the specification in 70-80 mesh are selected.
1.5~2.5 parts by weight of slurry of the starching, the starch in slurry include five-spice powder, edible salt, monosodium glutamate, starch,
Mass ratio is 1: 2.5: 2.5: 40.Slurry is stirred by starch and water.The present embodiment is using edible corn starch.
10~40 parts by weight of flour are used when reconciliation.
Using wrapping up in 70~150 parts by weight of powder, 85~130 parts by weight of syrup when wrapping up in powder.Syrup is by white granulated sugar, water, condiment group
At mass ratio 1: 1: 0.03.
2~8 parts by weight of plum-flavor toppings are used when spice, 3~6 weight of edible oil cooling again after heating.This
Embodiment does not limit the type of edible oil.
It is illustrated below with reference to preparation method of the Fig. 1 to the above-mentioned shelled peanut.Include the following steps:
Step 1: raw material preparation.The raw material includes shelled peanut and other desired material.Specifically:
Choose the shelled peanut, 10~40 parts by weight flour, 5~11 parts by weight plum-flavor toppings and 3~6 of 100 parts by weight
Parts by weight edible oil.
1.5~2.5 parts by weight paste of preparation, 70~150 parts by weight wrap up in powder and 85~130 parts by weight syrup.
The slurry is stirred evenly by five-spice powder, edible salt, monosodium glutamate, edible corn starch and water (preferably hot water)；
Five-spice powder, edible salt, monosodium glutamate, edible corn starch quality ratio are 1: 2.5: 2.5: 40 in starch.
The syrup sprayed when wrapping up in powder is 1: 1: 0.03 according to mass ratio by white granulated sugar, water (preferably hot water), condiment
Ratio composition.Condiment includes salt and monosodium glutamate.Such as, 5kg white granulated sugar is weighed, the hot water that equivalent is added is melted, after its cooling
About 3% edible salt, monosodium glutamate is added, obtains required liquid syrup.
Step 2: starching.In one layer of slurry of peanut outer layer covers.Slurry has spiced and saline taste, enhances shelled peanut
Sense of taste so that taste is more rich in stereovision, more delicious.
Step 3: it reconciles.With the peanut after flour reconciliation starching.This step is for syrup and to wrap up in powder and provide adhering medium.
Step 4: powder is wrapped up in.Dusting is carried out to the peanut after reconciliation, and sprays the peanut after reconciling with syrup simultaneously.Dusting
It can manually carry out, special spray appliance can be used in syrup sprinkling.The sprinkling hawk of syrup is held with the overall process of dusting
It is continuous and uniform.
Step 5: baking.The peanut after powder (the present embodiment is using convolution furnace) in oven will be wrapped up in and carry out baking stage by stage
Roasting, the baking temperature of first stage is 130~150 DEG C, and baking time is 15~25 minutes, and the baking temperature of second stage is
160~170 DEG C, baking time is 5~15 minutes；The baking temperature of phase III be 171~180 DEG C, baking time be 25~
35 minutes.In the present embodiment, the first stage with 145 DEG C, toasts used time 20min；Temperature is risen to 165 DEG C by second stage, baking
10min；Temperature is risen to 175 DEG C by the phase III, toasts 30min, and wrapped clothes peanuts can come out of the stove.
Step 6: taste is mixed.Above-mentioned wrapped clothes peanuts of coming out of the stove are poured into blender, spray edible oil, while preserved plum seasoning is added
Powder is seasoned, until stirring evenly.It may be noted that the sprinkling of edible oil should be uniform, lasting, and non-disposable whole is sprayed
It is complete.
Step 7: cooling.The peanut stirred evenly can be transferred to cooling zone into cooling.
Step 8: finished product packing.Wrapped clothes peanuts after cooling are poured into packing machine, finished product is made through packing automatically.It answers
Work as understanding, this step it is not necessary to.
The delicious of peanut itself is maintained by the wrapped clothes peanuts that above-mentioned preparation method and process flow are produced, is led to again
Cross starching and make the crust of peanut more crisp with powder is wrapped up in, it is above-mentioned in conjunction with to finally obtain plum-flavor peanut is fragrant and oiliness, taste
Road is unique in taste rich in stereovision, is liked by all kinds of consumer groups.
To further illustrate the present invention, shelled peanut provided by the invention and preparation method thereof is carried out with reference to embodiments
It is described in detail.
Embodiment 1:
Prepare 100 parts by weight of shelled peanut；2.5 parts by weight of slurry；150 parts by weight of powder are wrapped up in, reconciles and uses 40 parts by weight of flour, sugar
Starch 130 parts by weight, 8 parts by weight of plum-flavor toppings, 6 parts by weight of edible oil.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, with convolution oven baking.The baking temperature of first stage is
130, baking time is 25 minutes, and the baking temperature of second stage is 160, and baking time is 15 minutes；The baking of phase III
Temperature is 171, and baking time is 35 minutes.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray edible oil,
Preserved plum toppings are added simultaneously to be seasoned, until after mixing evenly, being put into cooling zone.
Embodiment 2:
100 parts by weight of shelled peanut；1.5 parts by weight of slurry；70 parts by weight of powder are wrapped up in, reconciles and uses 10 parts by weight of flour, syrup 85
Parts by weight, 2 parts by weight of plum-flavor toppings, 3 parts by weight of edible oil.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, with convolution oven baking.The baking temperature of first stage is
150 DEG C, baking time is 15 minutes, and the baking temperature of second stage is 170 DEG C, and baking time is 5 minutes；The baking of phase III
Roasting temperature is 180 DEG C, and baking time is 25 minutes.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray food
With oil, while preserved plum toppings are added and are seasoned, until after mixing evenly, being put into cooling zone.
Embodiment 3:
100 parts by weight of shelled peanut；1.8 parts by weight of slurry；88 parts by weight of powder are wrapped up in, reconciles and uses 20 parts by weight of flour, syrup 95
Parts by weight, 6 parts by weight of plum-flavor toppings, 4 parts by weight of edible oil.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, and with convolution oven baking, the baking temperature of first stage is
130, baking time is 25 minutes, and the baking temperature of second stage is 160, and baking time is 15 minutes；The baking of phase III
Temperature is 171, and baking time is 35 minutes.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray edible oil,
Preserved plum toppings are added simultaneously to be seasoned, until after mixing evenly, being put into cooling zone.
Embodiment 4:
100 parts by weight of shelled peanut；2 parts by weight of slurry；132 parts by weight of powder are wrapped up in, reconciles and uses 35 parts by weight of flour, syrup 102
Parts by weight, 3 parts by weight of plum-flavor toppings, 5.5 parts by weight of edible oil.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, and with convolution oven baking, the baking temperature of first stage is
150 DEG C, baking time is 15 minutes, and the baking temperature of second stage is 170 DEG C, and baking time is 5 minutes；The baking of phase III
Roasting temperature is 180 DEG C, and baking time is 25 minutes.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray food
With oil, while preserved plum toppings are added and are seasoned, until after mixing evenly, being put into cooling zone.
Embodiment 5:
100 parts by weight of shelled peanut；1.84 parts by weight of slurry；110 parts by weight of powder are wrapped up in, reconciles and uses 30 parts by weight of flour, syrup
100 parts by weight, 4 parts by weight of plum-flavor toppings, 5 parts by weight of edible oil.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, with convolution oven baking.First stage, baking was used with 145 DEG C
When 20min；Temperature is risen to 165 DEG C by second stage, toasts 10min；Temperature is risen to 175 DEG C by the phase III, toasts 30min,
Wrapped clothes peanuts can come out of the stove.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray edible oil, while words are added
Plum toppings are seasoned, until after mixing evenly, being put into cooling zone.
Comparative example 1:
Prepare 100 parts by weight of shelled peanut；3 parts by weight of slurry；60 parts by weight of powder are wrapped up in, reconciles and uses 50 parts by weight of flour, syrup
80 parts by weight, 12 parts by weight of plum-flavor toppings, 3 parts by weight of edible oil.Syrup, the component of slurry, proportion are as hereinbefore.
Peanut outer layer first uniformly wraps up one layer of slurry manually modulated, then is reconciled with flour, carries out wrapping up in powder later, it is ensured that flower
Raw rice is wrapped up by powder completely, then again removes extra dressing sieve of wrapping up in, and with convolution oven baking, the baking temperature of first stage is
150 DEG C, baking time is 15 minutes, and the baking temperature of second stage is 170 DEG C, and baking time is 5 minutes；The baking of phase III
Roasting temperature is 180 DEG C, and baking time is 25 minutes.Wrapped clothes peanuts are come out of the stove at this time, pour into blender, uniformly, constantly spray food
With oil, while preserved plum toppings are added and are seasoned, until after mixing evenly, being put into cooling zone.
Plum-flavor peanut taste of the present invention and mouthfeel evaluation.
Evaluation method: with preserved plum prepared by plum-flavor peanut prepared by the embodiment of the present invention 1~5 comparative example 1
Taste peanut is respectively divided into 5 grades as evaluation object, by the evaluation of the taste of plum-flavor peanut and mouthfeel, and estimator is according to oneself happiness
It is good that it is evaluated, score value is provided after sequence respectively, is most preferably chosen as 5 points, is successively successively decreased, or fancy grade phase close to smell
Close experimental group allows score value arranged side by side occur.
Taste mainly is carried out according to the people of different occupation or different age group to the evaluation of result and mouthfeel is evaluated, respectively will
Plum-flavor peanut undetermined distributes immediately, evaluation is compared to it by consumer, participation pricer number is 30 people, evaluation knot
Fruit is shown in Table 1.
Table 1: plum-flavor shelled peanut taste appraisal compares
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of plum-flavor shelled peanut, which is characterized in that by 100 parts by weight shelled peanuts through starching, reconcile, wrap up in powder, baking, spice
It is made；
1.5~2.5 parts by weight of slurry of starching, starch are stirred by five-spice powder, edible salt, monosodium glutamate, starch and water；Syrup by
White granulated sugar, water, condiment are mixed to prepare, and condiment includes salt and monosodium glutamate；
It reconciles and uses 10~40 parts by weight of flour；
Using wrapping up in 70~150 parts by weight of powder, 85~130 parts by weight of syrup when wrapping up in powder；
2~8 parts by weight of plum-flavor toppings used when spice, 3~6 parts by weight of edible oil.
2. plum-flavor shelled peanut as described in claim 1, which is characterized in that use slurry when 100 parts by weight shelled peanut starching
1.8~2 parts by weight；With 20~35 parts by weight of flour when reconciliation；With wrapping up in 88~132 parts by weight of powder, 95~102 weight of syrup when wrapping up in powder
Measure part；3~6 parts by weight of plum-flavor toppings, 4~5.5 parts by weight of edible oil are used when spice.
3. plum-flavor shelled peanut as described in claim 1, which is characterized in that use slurry when 100 parts by weight shelled peanut starching
1.84 parts by weight；With 30 parts by weight of flour when reconciliation；With wrapping up in 110 parts by weight of powder, 100 parts by weight of syrup when wrapping up in powder；Make when spice
With 4 parts by weight of plum-flavor toppings, 5 parts by weight of edible oil.
4. plum-flavor shelled peanut as claimed in any one of claims 1 to 3, which is characterized in that in the starch in the slurry of starching
Five-spice powder, edible salt, monosodium glutamate, edible corn starch quality ratio are 1: 2.5: 2.5: 40.
5. plum-flavor shelled peanut as claimed in any one of claims 1 to 3, which is characterized in that syrup is by white granulated sugar, water, condiment
It is formed according to the ratio that mass ratio is 1: 1: 0.03.
6. plum-flavor shelled peanut as described in claim 1, which is characterized in that the kind of the shelled peanut is Henan Zhenyang little Bai
It is husky.
7. a kind of preparation method for preparing plum-flavor shelled peanut, feature exist, include the following steps:
Raw material preparation: the shelled peanut, 10~40 parts by weight flour, 5~11 parts by weight plum-flavor toppings and 3 of 100 parts by weight are taken
~6 parts by weight edible oils；Preparation 1.5~2.5 parts by weight paste, 70~150 parts by weight wrap up in powder and 85~130 parts by weight sugar
Slurry；Wherein, slurry is stirred by five-spice powder, edible salt, monosodium glutamate, edible corn starch and water；Syrup is by white granulated sugar, water, tune
Material is mixed to prepare, and condiment includes salt and monosodium glutamate；
Starching: in one layer of slurry of peanut outer layer covers；
It reconciles: with the peanut after flour reconciliation starching；
It wraps up in powder: dusting being carried out to the peanut after reconciliation, while uniformly being sprayed with syrup；
Baking: the peanut after powder will be wrapped up in and carry out baking stage by stage in oven, the baking temperature of first stage is 130~150
DEG C, baking time is 15~25 minutes, and the baking temperature of second stage is 160~170 DEG C, and baking time is 5~15 minutes；The
Triphasic baking temperature is 171~180 DEG C, and baking time is 25~35 minutes；
Dusting: pouring into blender for the wrapped clothes peanuts come out of the stove, and uniformly sprays the edible oil of 3~6 parts by weight, while being added 5~11
The preserved plum toppings of parts by weight are seasoned, until stirring evenly；
It is cooling.
8. the preparation method of plum-flavor shelled peanut as claimed in claim 7, which is characterized in that 100 parts by weight shelled peanut starchings
When use 1.8~2 parts by weight of slurry；With 20~35 parts by weight of flour when reconciliation；With wrapping up in 88~132 parts by weight of powder, sugar when wrapping up in powder
Starch 95~102 parts by weight；3~6 parts by weight of plum-flavor toppings, 4~5.5 parts by weight of edible oil are used when spice.
9. the preparation method of plum-flavor shelled peanut as described in claim 1, which is characterized in that 100 parts by weight shelled peanut starchings
When use 1.84 parts by weight of slurry；With 30 parts by weight of flour when reconciliation；With wrapping up in 110 parts by weight of powder, 100 weight of syrup when wrapping up in powder
Part；4 parts by weight of plum-flavor toppings, 5 parts by weight of edible oil are used when spice.
10. such as the preparation method of the described in any item plum-flavor shelled peanuts of claim 3~6, which is characterized in that the slurry of starching
In starch in five-spice powder, edible salt, monosodium glutamate, edible corn starch quality ratio be 1: 2.5: 2.5: 40.
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| CN201910548115.7A CN110122831A (en) | 2019-06-21 | 2019-06-21 | A kind of plum-flavor shelled peanut and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584056A (en) * | 2019-10-24 | 2019-12-20 | 上海来伊份股份有限公司 | Preserved plum peanut and preparation method thereof |
| CN111011799A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Preparation method of preserved plum flavored peanuts |
| CN115568554A (en) * | 2022-11-09 | 2023-01-06 | 浙江顶誉食品有限公司 | Instant pot-stewed food and preparation method thereof |
-
2019
- 2019-06-21 CN CN201910548115.7A patent/CN110122831A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584056A (en) * | 2019-10-24 | 2019-12-20 | 上海来伊份股份有限公司 | Preserved plum peanut and preparation method thereof |
| CN111011799A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Preparation method of preserved plum flavored peanuts |
| CN115568554A (en) * | 2022-11-09 | 2023-01-06 | 浙江顶誉食品有限公司 | Instant pot-stewed food and preparation method thereof |
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Effective date of registration: 20190829 Address after: 463600 Xindi Spring 13-A05, Zhengyang County, Zhumadian City, Henan Province Applicant after: Zhengyang Xindi Food Industry Co., Ltd. Address before: 463600 13 A01 in Xindi Spring, Zhengyang County, Zhumadian City, Henan Province Applicant before: Zhengyang Xindi Peanut Group Co., Ltd. |
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