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Plain peanut cake and its making method

A technology for peanut crisps and peanuts, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of insufficient aroma, lack of new varieties, few varieties, etc., and achieve the effect of improving taste, full aroma and sweet taste.

Inactive Publication Date: 2018-03-30
重庆市磁器口陈麻花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, most of the peanut crisps are traditional methods, the types are relatively small, the taste is sweet, the fragrance is insufficient, and there is a lack of new varieties to add

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: The making of plain peanut crisp

[0021] (1) Peanuts with skins are fried with iron sand, and after cooling, the peanuts are removed by rolling, and then the peanuts are crushed and passed through a 50-mesh sieve to obtain peanut particles; the frying temperature is 160°C;

[0022] (2) Add white granulated sugar and maltose to clean water according to the volume-to-mass ratio of 2L: 1kg, first boil it with strong fire until the sugar solution has large bubbles, and then switch to slow fire until the sugar solution has small bubbles and silk-drawing phenomenon; The temperature of the high fire is 180°C, and the temperature of the slow fire is 80°C; it needs to be boiled and stirred at the same time to obtain syrup;

[0023] (3) Fry sesame seeds with vegetable oil, mix and stir the cooked sesame seeds, edible salt and peanuts evenly, pour into the starch syrup, after stirring evenly, quickly transfer to the mold, and flatten;

[0024] (4) Cheese is shaved ...

Embodiment 2

[0027] Embodiment 2: The making of plain peanut crisp

[0028] (1) Peanuts with skins are fried with iron sand, and after cooling, the peanuts are removed by rolling, and then the peanuts are crushed and passed through a 50-mesh sieve to obtain peanut particles; the frying temperature is 170°C;

[0029] (2) Add white granulated sugar and maltose to clean water according to the volume-to-mass ratio of 2L: 1kg, first boil it with strong fire until the sugar solution has large bubbles, and then switch to slow fire until the sugar solution has small bubbles and silk-drawing phenomenon; The temperature of the high fire is 180°C, and the temperature of the slow fire is 80°C; it needs to be boiled and stirred at the same time to obtain syrup;

[0030] (3) Fry sesame seeds with vegetable oil, mix and stir the cooked sesame seeds, edible salt and peanuts evenly, pour into the starch syrup, after stirring evenly, quickly transfer to the mold, and flatten;

[0031] (4) Cheese is shaved ...

Embodiment 3

[0034] Embodiment 3: The making of plain peanut crisp

[0035] (1) Peanuts with skins are fried with iron sand, and after cooling, the peanuts are removed by rolling, and then the peanuts are crushed and passed through a 50-mesh sieve to obtain peanut particles; the frying temperature is 160°C;

[0036] (2) Add white granulated sugar and maltose to clean water according to the volume-to-mass ratio of 1L: 1kg, first boil it with strong fire until the sugar solution has large bubbles, and then switch to slow fire until the sugar solution has small bubbles and silk-drawing phenomenon; The temperature of the high fire is 170°C, and the temperature of the slow fire is 80°C; it needs to be boiled and stirred at the same time to obtain syrup;

[0037] (3) Fry sesame seeds with vegetable oil, mix and stir the cooked sesame seeds, edible salt and peanuts evenly, pour into the starch syrup, after stirring evenly, quickly transfer to the mold, and flatten;

[0038] (4) Cheese is shaved ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, in particular to a plain peanut cake and its making method. The plain peanut cake is prepared from 16-25 parts of shelled peanuts, 1-5parts of white sugar, 1-5 parts of maltose, 0.5-2 part(s) of vegetable oil, 1-5 parts of sesame, 0.1-1 part of edible salt and 1-8 parts of cheese. The provided plain peanut cake is healthy to eat andnovel in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an original peanut crisp and a preparation method thereof. Background technique [0002] Peanut Crisp is a traditional Chinese snack. It is usually made of high-quality peanut kernels, high-quality white sugar, and caramel as the main raw materials. It is crispy, crispy and sweet, and is loved by diners of all ages. The specific method of traditional peanut crisps is as follows: After the peanut kernels are roasted and cooked, they are mixed with melted caramel, and finally pressed and cut. According to the different raw materials added, sesame crisps, red Shao crisps, etc. are extended. In the prior art, most of the peanut crisps are traditional methods, with few types, sweet taste, insufficient fragrance, and lack of new varieties to add. Contents of the invention [0003] The primary purpose of the present invention is to provide a kind of original tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/54
CPCA23G3/46A23G3/48A23G3/54
Inventor 陈建兵杨学武朱克林
Owner 重庆市磁器口陈麻花食品有限公司
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