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Preparation method of crispy fried flour-coated peanuts

A fish skin peanut, crispy technology, applied in the field of preparation of crispy fish skin peanuts, can solve the problems of restricting the development of fish skin peanuts, hard outer coating, single taste, etc., to improve human immunity, improve brittleness, and enhance nutrition value effect

Inactive Publication Date: 2017-09-26
蚌埠市白根柱清真炒货厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional fish-skin peanuts are made of peanut kernels as the main ingredient, combined with cake powder, white brown sugar, and starch. The outer coating is hard, not crisp enough, poor in taste, and single in taste, which limits the development of fish-skin peanuts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of crispy fish skin peanut proposed by the present invention is prepared according to the following process:

[0021] S1. Dried the peanut kernels, peeled them, soaked them in hot water, cooled to room temperature, and soaked them in ethanol aqueous solution;

[0022] S2. Mix honeysuckle, isatidis, lotus root powder, ginger, licorice, cyclamate and mint essence, add an appropriate amount of water to decoct, combine the decocted filtrate, concentrate, spray dry, and obtain a powdery mixed extract;

[0023] S3. Mix the powdery mixed extract, salt, vegetable oil, brown sugar, corn flour, glutinous rice flour, egg powder and an appropriate amount of warm water, and heat to obtain material A;

[0024] S4. Put the materials in S1 and material A in a flour-coating machine for coating to obtain flour-coated peanuts, then fry the flour-coated peanuts, spread and pack after cooling, and obtain crispy fish skin peanuts.

Embodiment 2

[0026] A kind of preparation method of crispy fish skin peanut proposed by the present invention is prepared according to the following process:

[0027] S1. Dry 100 parts of peanut kernels by weight at 80° C., peel off the skin, soak in hot water at 85° C. for 8 minutes, cool to room temperature, and soak in 20 wt % ethanol aqueous solution for 25 minutes;

[0028] S2. Mix honeysuckle, Radix isatidis, lotus root powder, ginger, licorice, cyclamate and mint essence, add appropriate amount of water and decoct 3 times at 80°C, combine the filtrate after decoction, concentrate, spray dry, and obtain powder mixed extraction thing;

[0029] S3. Mix 5 parts of powdered mixed extract, 0.5 part of salt, 5 parts of vegetable oil, 1 part of brown sugar, 45 parts of corn flour, 10 parts of glutinous rice flour, 4 parts of egg powder and an appropriate amount of warm water, and heat up at 1°C / min Stir at high speed and heat to 80°C, keep warm for 10 minutes to obtain material A;

[0030...

Embodiment 3

[0032] A kind of preparation method of crispy fish skin peanut proposed by the present invention is prepared according to the following process:

[0033] S1. Dry 110 parts of peanut kernels by weight at 86° C., peel off the skin, soak in hot water at 88° C. for 6.5 minutes, cool to room temperature, and soak in an aqueous ethanol solution with a concentration of 25 wt % for 20 minutes;

[0034] S2. Mix honeysuckle, Radix isatidis, lotus root starch, ginger, licorice, cyclamate and mint essence, add appropriate amount of water and decoct 3 times at 85°C, combine the filtrate after decoction, concentrate, spray dry, and obtain powder mixed extraction thing;

[0035] S3. Mix 8 parts of powdered mixed extract, 1.5 parts of salt, 8 parts of vegetable oil, 2 parts of brown sugar, 50 parts of corn flour, 12 parts of glutinous rice flour, 6 parts of egg powder and an appropriate amount of warm water, and heat up at 1.5°C / min Stir at high speed and heat to 85°C, keep warm for 8 minute...

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PUM

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Abstract

The invention discloses a preparation method of crispy fried flour-coated peanuts. The crispy fried flour-coated peanuts are prepared according to the following process: S1, putting peanuts into hot water and immersing; then putting the peanuts into an ethanol water solution and immersing; S2, refining honeysuckle flowers, radix isatidis, lotus root starch, fresh ginger, liquorice root, sodium cyclamate and peppermint essence into powdered mixed extract; S3, mixing the powdered mixed extract, table salt, vegetable oil, brown sugar, corn meal, glutinous rice flour egg powder and a proper amount of warm water to obtain a material A; S4, putting the material in step S1 and the material A into a flour covering machine and covering flour to obtain flour-coated peanuts; frying the flour-coated peanuts with oil; after cooling, packaging to obtain the crispy fried flour-coated peanuts. According to the preparation method of the crispy fried flour-coated peanuts, provided by the invention, the obtained crispy fried flour-coated peanuts are crispy and delicious, have sweet scent, good mouthfeel and abundant nutrients and have the effects of dispelling wind and removing heat, clearing away internal heat and summer heat, conditioning intestines and stomach and the like; the crispy fried flour-coated peanuts are used for effectively promoting appetite and promoting digestion.

Description

technical field [0001] The invention relates to the technical field of peanut products, in particular to a method for preparing crispy fish skin peanuts. Background technique [0002] Peanuts, also known as long-lived fruit, ground beans, figs, fan beans, Tangren beans, etc., are one of the main economic crops in my country and occupy an important position in national economic development and foreign trade. Peanuts are rich in vegetable oil, protein, multivitamins, coenzymes, calcium, zinc and other trace elements. They are rich in nutrients, can promote human bone development, improve human hematopoietic and hemostatic functions, and have the functions of lowering cholesterol and delaying human aging. [0003] Traditional fish-skin peanuts are made of peanut kernels as the main ingredient, combined with cake powder, white brown sugar, and starch. The outer coating is hard, not crisp enough, poor in taste, and single in taste, which limits the development of fish-skin peanut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23L5/10A23L33/105A23L33/10
CPCA23L25/25A23L5/11A23L5/20A23L33/10A23L33/105A23V2002/00A23V2200/32A23V2200/30A23V2250/246
Inventor 白根柱周红梅
Owner 蚌埠市白根柱清真炒货厂
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