CN1461610A - Method for producing crystal-like peanut curd and peanut milk - Google Patents
Method for producing crystal-like peanut curd and peanut milk Download PDFInfo
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- CN1461610A CN1461610A CN02121027A CN02121027A CN1461610A CN 1461610 A CN1461610 A CN 1461610A CN 02121027 A CN02121027 A CN 02121027A CN 02121027 A CN02121027 A CN 02121027A CN 1461610 A CN1461610 A CN 1461610A
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- peanut
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- defibrination
- milk
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
A process for preparing crystal-like peanut curd and peanut milk includes such steps as immersing peeled peanut for 4-6 hr, grinding while adding water, filtering, dispersing starch in small quantity of peanut milk, boiling residual peanut milk, adding the starch suspension while stirring, and cooling. Its advantages are no damage to peanut's nutrients, good appearance, and agreeable smell.
Description
Affiliated technical field
The present invention relates to making food technology, referring to a kind of especially is that raw material carries out deep-processing method with the peanut, the preparation method of particularly a kind of fortune chloranthus herb Raw bean curd and peanut milk.
Background technology
Very abundant of contained nutriment in the peanut, protein, calcium, zinc, iron, selenium and other trace elements.But in general, the eating method of peanut nothing more than boil, explode, the outsourcing slurry becomes boiled peanut (Honeyed Peanuts, peanut sticking etc.), these peanuts are tasted all harder, concerning the good people of tooth, can also accept, but can not eat more, and for bad people of tooth especially the elderly and child, just dare not eat maybe and can not eat basically.So though thing is good, because the processing aspect but makes a lot of people not dare to inquire.
Summary of the invention
The present invention aims to provide the preparation method of a kind of fortune chloranthus herb Raw bean curd and peanut milk, it be a kind of be the deep working method of raw material with the peanut, resulting fortune chloranthus herb Raw bean curd and peanut milk can be fond of eating and easily eat respectively as a kind of food and nutritive beverage, and it is edible especially to be fit to the elderly and child.
The preparation method of fortune chloranthus herb Raw bean curd of the present invention is to comprise the steps:
Step 1: the shelled peanut after the peeling of will shelling soaked 4-6 hour;
Step 2: the peanut defibrination after will soaking adds 6-8 jin water by dry peanut per jin;
Step 3: use 100-200 purpose filter cloth filter and remove residue behind the defibrination;
Step 4: elder generation melts starch with a spot of peanut paste standby, and one jin of peanut is used 1 jin of starch approximately;
Step 5: again with pan boiling on the remaining peanut paste, the back of boiling adds the starch that melts fast, stirs fast simultaneously, takes the dish out of the pot cooling forming after stirring into paste.
In addition, in above-mentioned steps 5, can when adding starch, add nutriment such as sesame, egg.
Moreover fruit juice that can appropriate amount in step 4 melts starch standby, and at this moment the water used of the defibrination that is added in the step 2 should deduct fruit juice weight, can be made into the fortune chloranthus herb Raw bean curd with fruital flavor.
Said starch can be starch from sweet potato in the above-mentioned preparation method, potato starch, and cornstarch, pea starches etc. are preferably selected wet starch for use.
Peanut selected among the present invention can partly be the peanut that fries also, and the peanut that fries accounts for about 30% of total peanut amount.
The preparation method of peanut milk of the present invention is to comprise the steps:
Step 1: add water 10-12 jin defibrination by 1 jin of peanut and filter;
Step 2: be placed on and boil in the pot to boiling;
Step 3: pour-2000 gram stirrings of milk 1000 grams into and make peanut milk.
Method of the present invention is easy to learn, be suitable for suitability for industrialized production and in family small processing workshop, use, in the production process, the nutrition of peanut is not destroyed, and the fortune chloranthus herb Raw bean curd of being produced, appearance is glittering and translucent, and mouthfeel is smooth, fragrant with living peanut, or the giving off a strong fragrance of ripe peanut flavor.Cooperate other seasoning matter can make the dish of various taste again.
The specific embodiment
Example 1 is made the fortune chloranthus herb Raw bean curd
5 kilograms in shelled peanut after the peeling of shelling was soaked 6 hours with clear water; Peanut after soaking adds 6-8 kg of water defibrination by the per kilogram dry peanut, behind the defibrination with 200 purpose filter cloth filter and remove residues (if any automatically dividing the sizing pulp grinder just need not filter); Earlier melt 5 kilograms of cornstarch standby with a spot of peanut paste; With pan boiling on the remaining peanut paste, the back of boiling adds the starch that melts fast, stirs fast simultaneously again, takes the dish out of the pot cooling forming after stirring into paste.
Example 2 is made fruity peanut bean curd
With example 1, but melt cornstarch, and the water during defibrination deducts 1 kilogram, so just can obtain the fortune chloranthus herb Raw bean curd of pineapple flavor with 1 kilogram pineapple juice.
Example 3 is made peanut milk
After adding 12 kilograms of defibrinations of water and filter by 5 kilograms of peanuts, be placed on and boil in the pot, pour two～four times milk into and stir and make peanut milk to boiling.
Claims (6)
1, a kind of preparation method of fortune chloranthus herb Raw bean curd is characterized in that comprising the steps:
Step 1: the shelled peanut after the peeling of will shelling soaked 4-6 hour;
Step 2: the peanut defibrination after will soaking adds 6-8 jin water by dry peanut per jin;
Step 3: use 100-200 purpose filter cloth filter and remove residue behind the defibrination;
Step 4: elder generation melts starch with a spot of peanut paste standby, and one jin of peanut is used 1 jin of starch approximately;
Step 5: again with pan boiling on the remaining peanut paste, the back of boiling adds the starch that melts fast, stirs fast simultaneously, takes the dish out of the pot cooling forming after stirring into paste.
2, method according to claim 1 is characterized in that in the above-mentioned steps 5, can add nutriment such as sesame, egg when adding starch.
3, method according to claim 1, it is characterized in that in step 4 can appropriate amount fruit juice starch is melted standby, at this moment the water used of the defibrination that is added in the step 2 should deduct fruit juice weight, can be made into the fortune chloranthus herb Raw bean curd with fruital flavor.
4, method according to claim 1 is characterized in that said starch can be starch from sweet potato, potato starch, cornstarch, pea starch.
5, method according to claim 1 is characterized in that selected peanut can partly be the peanut that fries also, and the peanut that fries accounts for about 30% of total peanut amount.
6, a preparation method of cultivating peanut and suckling is characterized in that comprising the steps:
Step 1: add water 10-12 jin defibrination by 1 jin of peanut and filter;
Step 2: be placed on and boil in the pot to boiling;
Step 3: pour-2000 gram stirrings of milk 1000 grams into and make peanut milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02121027A CN1461610A (en) | 2002-05-30 | 2002-05-30 | Method for producing crystal-like peanut curd and peanut milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02121027A CN1461610A (en) | 2002-05-30 | 2002-05-30 | Method for producing crystal-like peanut curd and peanut milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1461610A true CN1461610A (en) | 2003-12-17 |
Family
ID=29742723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02121027A Pending CN1461610A (en) | 2002-05-30 | 2002-05-30 | Method for producing crystal-like peanut curd and peanut milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1461610A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912619A (en) * | 2017-03-20 | 2017-07-04 | 吉林大学 | One cultivates peanut dry bean curd and its production method |
-
2002
- 2002-05-30 CN CN02121027A patent/CN1461610A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912619A (en) * | 2017-03-20 | 2017-07-04 | 吉林大学 | One cultivates peanut dry bean curd and its production method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Ling Yihua Document name: Deemed as a notice of withdrawal |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |