Rose and peanut crisp and making method thereof

A technology for peanut cakes and rose sauce, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of lack of new varieties, insufficient flavor, and few varieties, and achieves good color, increased appetite, and easy to put into production. Effect

Inactive Publication Date: 2016-10-12
四川天府佳泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing peanut crisps are all traditional methods, with few types, sweet taste, insufficient fragrance, and lack of new varieties. It is worth pondering on the research of new varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] According to the second aspect of the present invention, a kind of preparation method of rose peanut cake is provided, it comprises the following steps:

[0041] (1) Weigh fresh edible rose petals, edible rose petals, chopped cooked peanuts, butter, and powdered sugar by weight;

[0042] (2) Put all the butter and powdered sugar cut into small pieces into the equipment, heat with low heat, and stir while heating until the butter and powdered sugar melt;

[0043] (3) After miscibility, keep shoveling and stirring to 140-160°C, the surface of the sugar solution is white, and the dripping liquid of the syrup is boiled to produce wire drawing;

[0044] (4) Stir the cooked peanuts, fresh edible rose petals, and edible rose sauce evenly;

[0045] (5) Sprinkle the freshly boiled syrup evenly into the mixture of crushed peanuts and roses, stir at a constant speed until the peanut jelly forms a ball, and pour it out when the volume increases significantly;

[0046] (6) Flatten...

Embodiment 1

[0072] A rose and peanut cake comprises the following components in parts by weight: 30 parts of fresh edible rose petals, 10 parts of edible rose flower sauce, 85 parts of cooked peanut chips, 70 parts of butter, and 55 parts of powdered sugar.

[0073] A kind of preparation method of rose peanut cake, it comprises the following steps:

[0074] (1) Weigh 30 parts of fresh edible rose petals, 10 parts of edible rose petals, 85 parts of cooked peanuts, 70 parts of butter, and 55 parts of powdered sugar by weight;

[0075] (2) Put 70 parts of butter and 55 parts of powdered sugar cut into small pieces into a heating and stirring pot, heat with low heat, and stir at a constant speed while heating until the butter and powdered sugar melt;

[0076] (3) After mixing, keep shoveling and stirring to 140°C. The surface of the sugar liquid is white, and the dripping liquid of the syrup will be subject to the phenomenon of wire drawing;

[0077] (4) Stir 85 parts of cooked peanuts, 30 p...

Embodiment 2

[0083] A rose and peanut cake comprises the following components in parts by weight: 35 parts of fresh edible rose petals, 15 parts of edible rose flower sauce, 75 parts of cooked peanut chips, 70 parts of butter and 50 parts of powdered sugar. .

[0084] A kind of preparation method of rose peanut cake, it comprises the following steps:

[0085](1) Weigh 35 parts of fresh edible rose petals, 15 parts of edible rose petals, 75 parts of cooked peanuts, 70 parts of butter, and 50 parts of powdered sugar by weight;

[0086] (2) Put 70 parts of butter and 50 parts of powdered sugar cut into small pieces into the equipment, heat with low heat, and stir while heating until the butter and powdered sugar melt;

[0087] (3) After mixing, keep shoveling and stirring to 150°C. The surface of the sugar liquid is white, and the dripping liquid of the syrup is boiled to produce silk-drawing phenomenon;

[0088] (4) Stir 75 parts of cooked peanuts, 35 parts of fresh edible rose petals, and...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a rose and peanut crisp and a making method thereof. Fresh edible rose petals and edible rose sauce are added on the basis of a traditional peanut crisp formula, the faint scent and various nutrients of rose are injected in the peanut crisp, and the nutrient value and rich taste of the product are improved. The rose and peanut crisp is made from 25-40 parts of fresh edible rose petals, 10-20 parts of edible rose sauce, 65-85 parts of cooked chopped peanuts, 60-75 parts of butter and 45-55 parts of powdered sugar. The rose and peanut crisp has the advantages that the fragrance of the peanut crisp can be increased, the color and luster of the peanut crisp can be better, and appetite is whetted; rose contains volatile oil, carotene, organic acid, amino acid and various vitamins and trace elements, so the rose and peanut crisp has a function of clearing away heat and toxic materials, meanwhile has functions of regulating qi, activating blood circulation and regulating menstruation, has unique treatment effects on stomachache caused by emotional depression and the hyperactive liver-qi attacking the stomach and injuries from falls, fractures, contusions and strains, has unique treatment effects on nourishing blood and stopping defecation, and tranquilizing and allaying excitement, and can be used for beauty maintaining and body building; by eating the rose and peanut crisp, beauty and health can be obtained; the making technological process is simple, and the rose and peanut crisp can be easily put on production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to rose and peanut crisps and a preparation method thereof. Background technique [0002] Peanut Crisp is made from high-quality peanut kernels, high-quality white sugar, and maltose as the main raw materials. The peanut kernels are baked or fried and cooked, and then the white sugar and maltose (the ancient method is maltose and sweet potato sugar) are heated and melted. Peanut kernels are mixed with melted syrup, and finally pressed and cut. According to the different raw materials added, sesame crisps, red Shao crisps, etc. are extended. Peanut crisps began in Wanli of the Ming Dynasty, flourished in the Qianlong period of the Qing Dynasty, and have been passed down from generation to generation until now, with traditional crafts and ancient methods. Originally started in Beijing, a kind of Beijing halva, which belongs to the traditional pastry of the Han nationality in old Beiji...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/36A23G3/48
Inventor 周忠良
Owner 四川天府佳泰食品有限公司
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