CN115812830A - Peanut cake and preparation method thereof - Google Patents
Peanut cake and preparation method thereof Download PDFInfo
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- CN115812830A CN115812830A CN202211042046.0A CN202211042046A CN115812830A CN 115812830 A CN115812830 A CN 115812830A CN 202211042046 A CN202211042046 A CN 202211042046A CN 115812830 A CN115812830 A CN 115812830A
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- Prior art keywords
- syrup
- peanut
- peanut cake
- peanuts
- temperature
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 75
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 50
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 50
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001553178 Arachis glabrata Species 0.000 title abstract 7
- 239000006188 syrup Substances 0.000 claims abstract description 42
- 235000020357 syrup Nutrition 0.000 claims abstract description 42
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 68
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 claims description 7
- 240000002470 Amphicarpaea bracteata Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The invention provides a preparation method of peanut cake, which comprises the steps of frying peanuts, cooling, peeling and grinding; taking maltose and white granulated sugar, boiling the syrup, and boiling to the temperature of 105-150 ℃; putting the minced peanuts into an oven to bake for 5-20 min, wherein the temperature of the oven is 130-200 ℃; and (3) pouring the roasted peanut pieces into syrup with the surface temperature of 105-150 ℃, and preparing the peanut cake after stacking, pressing, tearing, pulling and cutting. The peanut cake and the preparation method thereof provided by the invention are crispy and delicious in taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a peanut cake and a preparation method thereof.
Background
The peanut cake is a traditional local snack in Kaifeng City of Henan province. Peanut cakes are ancient palace meals, originated from the Song dynasty, and have a long history after 600 years in three dynasties of Yuan, ming and Qing dynasties. The finished product is flaky, multi-layered, obvious in fine network and strong in looseness; the taste of the product is crisp, sweet and tasty, and the product is self-made in mouth and brings endless aftertaste.
The preparation method of the peanut cake in the prior art comprises the following steps: adding water and sugar into the pan; 1 jin of sugared 6~7 and two peanuts, wherein the syrup is boiled to brown, the fire is turned off, the peanuts are put into the syrup, and after the peanuts are evenly stirred, the peanuts are folded, pressed, torn, pulled and cut to prepare the peanut cake. In the prior art, if the sugar content is low, the syrup can not completely wrap the peanuts; because of the higher sugar content, the produced peanut cake is harder and tastes sweet and greasy.
Disclosure of Invention
In view of the above, the invention aims to provide a peanut cake and a preparation method thereof, and the peanut cake is crispy and delicious in taste.
In order to realize the purpose, the peanut cake and the preparation method thereof adopt the following technical scheme:
a method for preparing peanut cake comprises parching peanut, cooling, peeling, and mincing; taking maltose and white granulated sugar, boiling the syrup, and boiling to the temperature of 105-150 ℃; putting the minced peanuts into an oven to bake for 5-20 min, wherein the temperature of the oven is 130-200 ℃; and (3) pouring the roasted peanut pieces into syrup with the surface temperature of 105-150 ℃, and preparing the peanut cake after stacking, pressing, tearing, pulling and cutting.
Optionally, the mass ratio of the maltose to the white granulated sugar is as follows: 5:1.
Optionally, the mass ratio of the chopped peanuts to the syrup is as follows: 5 to 7.
The peanut cake is prepared from the following raw materials in parts by weight: 5~7 parts of crushed peanuts and 5 parts of syrup; the syrup is prepared by boiling maltose and white granulated sugar, and the mass ratio of the maltose to the white granulated sugar is 5:1.
According to the preparation method of the peanut cake, the chopped peanuts are heated before the syrup is poured into the chopped peanuts, the temperature of the chopped peanuts is high, the syrup temperature cannot be influenced quickly, the time that sugar becomes cool, becomes hard and crisp is greatly prolonged, the toughness of the product in the production process is greatly enhanced, and the subsequent processes of stacking, pressing, tearing, pulling, dragging and cutting can be carried out normally. As the temperature of the peanuts is increased, the sugar is not easy to cool, and the adding usage amount of the peanuts is increased. The peanut content of the peanut cake is increased, and the prepared peanut cake is softer and more loose and can relatively reduce some sweetness.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention, are within the scope of the invention.
Example one
A method for preparing peanut cake comprises parching peanut, cooling, peeling, and mincing; taking maltose and white granulated sugar, boiling syrup, and boiling to a temperature of 105-150 ℃; putting the minced peanuts into an oven to bake for 5-20 min, wherein the temperature of the oven is 130-200 ℃; and pouring the roasted peanut pieces into syrup with the surface temperature of 105-150 ℃, and preparing the peanut cake after folding, pressing, tearing, pulling, dragging and cutting.
The peanut cake is prepared from the following raw materials in parts by weight: 5-7 parts of crushed peanuts and 5 parts of syrup; the syrup is prepared by boiling maltose and white granulated sugar, and the mass ratio of the maltose to the white granulated sugar is 5:1.
Example two
The embodiment is based on the first embodiment, and is defined as follows: when the syrup is boiled, boiling to 105 ℃; baking the minced peanut in an oven for 20min, wherein the temperature of the oven is 130 ℃; the mass ratio of ground peanut to syrup is defined as 5:5.
EXAMPLE III
In the embodiment, on the basis of the first embodiment, when syrup is boiled, the syrup is boiled to the temperature of 150 ℃; baking the minced peanut in an oven for 10min, wherein the temperature of the oven is 160 ℃; the mass ratio of ground peanut to syrup is defined as 6:5.
Example four
In the embodiment, on the basis of the first embodiment, when syrup is boiled, the syrup is boiled to 130 ℃; baking the minced peanut in an oven for 15min, wherein the temperature of the oven is 180 ℃; the mass ratio of ground peanut to syrup is defined as 7:5.
EXAMPLE five
In the embodiment, on the basis of the first embodiment, when syrup is boiled, the syrup is boiled to 120 ℃; baking the minced peanut in an oven for 5min, wherein the temperature of the oven is 200 ℃; the mass ratio of ground peanut to syrup is defined as 6:5.
EXAMPLE six
In the embodiment, on the basis of the first embodiment, when syrup is boiled, the syrup is boiled to 140 ℃; baking the minced peanut in an oven at 180 deg.C for 7 min; the mass ratio of ground peanut to syrup is defined as 7:5.
EXAMPLE seven
In the embodiment, on the basis of the first embodiment, when syrup is boiled, the syrup is boiled to the temperature of 110 ℃; baking the minced peanut in an oven for 12min, wherein the temperature of the oven is 140 ℃; the mass ratio of ground peanut to syrup is defined as 7:5.
To further compare the crispness and palatability of the peanut cakes made by the present invention, the present invention provides a comparative example, as follows:
comparative example
Stirring the fried peanuts for later use, pouring maltose and white granulated sugar into a pot to boil syrup, adding the stirred peanuts, stirring uniformly, and making the peanut cake achieve the effect of layer-by-layer crisping and taste through the processes of folding, pressing, tearing, pulling, dragging and cutting. Wherein the mass ratio of the chopped peanuts to the syrup is 0.6; the mass ratio of maltose to white sugar in the syrup is 1:5.
Test examples
The peanut cakes prepared in the second to fourth examples and the peanut cakes prepared in the comparative example are observed, the appearance of the peanut cakes obtains external characteristics, 31 persons are searched for taste, and the results are shown in table 1.
TABLE 1
As can be seen from table 1, the peanut cake prepared in example two of the present invention is more suitable for people who prefer sweet foods, the peanut cake prepared in example three is suitable for most people, and the peanut cake prepared in example four is suitable for people who prefer peanuts. In comparison with the prior art, the sugar content is high, and the temperature of peanuts added into the syrup is low, so that the sugar is easy to harden, not crisp enough, and sweet, greasy and hard in taste.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. A preparation method of peanut cake is characterized in that peanuts are fried to be cooked, cooled and then molted, and then ground; taking maltose and white granulated sugar, boiling the syrup, and boiling to the temperature of 105-150 ℃; putting the minced peanuts into an oven to bake for 5-20 min, wherein the temperature of the oven is 130-200 ℃; and pouring the roasted peanut pieces into syrup with the surface temperature of 105-150 ℃, and preparing the peanut cake after folding, pressing, tearing, pulling, dragging and cutting.
2. The method for preparing a peanut cake according to claim 1, wherein the mass ratio of maltose to white granulated sugar is: 5:1.
3. A method of making a peanut cake as claimed in claim 1 or 2, wherein the mass ratio of the ground peanut pieces to the syrup is: 5-7:5.
4. The peanut cake of claim 1, wherein the peanut cake is prepared from the following raw materials in parts by weight: 5-7 parts of crushed peanuts and 5 parts of syrup; the syrup is prepared by boiling maltose and white granulated sugar, and the mass ratio of the maltose to the white granulated sugar is 5:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211042046.0A CN115812830A (en) | 2022-08-29 | 2022-08-29 | Peanut cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211042046.0A CN115812830A (en) | 2022-08-29 | 2022-08-29 | Peanut cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115812830A true CN115812830A (en) | 2023-03-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211042046.0A Pending CN115812830A (en) | 2022-08-29 | 2022-08-29 | Peanut cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115812830A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327024A (en) * | 2008-07-31 | 2008-12-24 | 刘桂春 | Method for processing pea nut cake |
| CN102550620A (en) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | Method for making peanut cake |
| CN102987047A (en) * | 2012-12-26 | 2013-03-27 | 方勇进 | Peanut cake and making method thereof |
| CN103039676A (en) * | 2011-10-11 | 2013-04-17 | 重庆市黔江区黔双科技有限公司 | Peanut cake |
-
2022
- 2022-08-29 CN CN202211042046.0A patent/CN115812830A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327024A (en) * | 2008-07-31 | 2008-12-24 | 刘桂春 | Method for processing pea nut cake |
| CN102550620A (en) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | Method for making peanut cake |
| CN103039676A (en) * | 2011-10-11 | 2013-04-17 | 重庆市黔江区黔双科技有限公司 | Peanut cake |
| CN102987047A (en) * | 2012-12-26 | 2013-03-27 | 方勇进 | Peanut cake and making method thereof |
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