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Non-fried sweet peanut bean

A non-fried, peanut bean technology, applied in application, food preparation, food science and other directions, to achieve the effect of crispy entrance, white appearance and rich aroma

Inactive Publication Date: 2014-06-18
QINGDAO XURUI PEANUT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the past, peanuts were usually fried food. With the improvement of people's living standards, more and more people refuse to fry, and yearn for sweet and non-fried healthy food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of non-fried peanut beans, the oil content is lower than 0.1%, is prepared by following steps:

[0019] A and noodles

[0020] Put 0.5-1 part of warm water, 2-3 parts of refined flour, 0.01 part of yeast, 0.2-0.5 part of egg yolk, 0.03 part of white sugar, and 0.1-0.3 part of milk into a mixer and knead it into a dough;

[0021] B fermentation

[0022] Keep the dough obtained in the above steps at 20-35 degrees to ferment for 1-2 hours;

[0023] C film

[0024] Divide the fermented dough into small pieces and knead them into thin strips, add flour while kneading the strips, and finally press them into dough sheets with a diameter of 2.5-3 cm;

[0025] D plus core

[0026] Roast the peanuts and put them into the granulator, evenly sprinkle the peanuts on the noodles and wrap them into a round noodle ball containing peanuts to output the sandwich noodle balls;

[0027] Baking

[0028] Put the sandwich noodle balls into the oven and bake at 130-150 degrees for...

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Abstract

The invention relates to peanut food, and especially non-fried sweet peanut beans with oil content less than 0.1%. The non-fried sweet peanut beans are prepared by the following steps: A, stirring 0.5-1 part of warm water, 2-3 parts of refined flour, 0.01 part of yeast, 0.2-0.5 part of egg yolk, 0.03 part of white sugar and 0.1-0.3 part of milk in a mixer and kneading into a dough; B, fermenting the dough at 20-35 DEG C for 1-2 h; C, separating the fermented dough into small pieces and rubbing into thin strips, adding flour while rubbing, and finally pressing the strips into patches with diameter of 2.5-3 cm; D, toasting peanut beans, putting into a granule applicator, evenly spreading the peanuts on the patches and making a round dough containing peanut granules and outputting the sandwiched dough; and E, baking the sandwiched dough at 130-150 DEG C for 25-35 min in a baking box to obtain the non-fried sweet health peanut beans with rich nutrient.

Description

technical field [0001] A sweet non-fried peanut bean belongs to the food field, and in particular relates to a peanut food. Background technique [0002] Peanut snack food is a new type of processed food that has gradually developed since the 1990s, and is one of the key development directions of the food industry in the 21st century. Snack food is a kind of product that enriches the quality of life. It is gradually developed with the improvement of people's living standards. It is the inevitable product of people's choice in eating after their material life is extremely rich. But in the past, peanut beans were usually fried food. With the improvement of people's living standards, more and more people refuse to fry, and yearn for sweet non-fried healthy food. Contents of the invention [0003] The purpose of the invention is to provide a kind of sweet non-fried healthy peanut beans, which meets the needs of southerners who love sweets. [0004] A kind of non-fried peanut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L5/15A23L25/25
Inventor 李行雷
Owner QINGDAO XURUI PEANUT PROD
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