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Manufacturing method of cocoa-flavor peanut bean

A production method and peanut bean technology, which is applied in food preparation, application, food science, etc., can solve the problems of single taste of peanut bean and cannot meet the needs of consumers, and achieve the goal of solving surplus labor, improving output efficiency, and crisping the entrance Effect

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 non-fried healthy food.
In addition, the current taste of peanut beans is single, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A method for making cocoa-flavored peanut beans, comprising the steps of:

[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, 0.03-0.05 part of cocoa powder, 0.003 part of monosodium glutamate, and 0.1-0.3 part of milk into a mixer and knead 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] E bake

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

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Abstract

The invention relates to peanut food, and especially a manufacturing method of cocoa-flavor peanut beans. The method comprises 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, 0.03-0.05 part of cocoa powder, 0.003 part of monosodium glutamate 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 health peanut beans with rich nutrient.

Description

technical field [0001] A method for preparing cocoa-flavored peanut beans belongs to the field of food, 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 non-fried healthy food. In addition, the current peanut beans have a single taste, which cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a non-fried ...

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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