Preparation method for fried peanut kernels with cream flavour

A technology of peanut kernels and cream, applied in the direction of food science, etc., can solve the problems of poor taste, uneven color, loss of nutrition, etc., and achieve the effect of rich and delicious taste

Inactive Publication Date: 2018-12-14
芜湖喜源味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processed peanut products in the market are now soaked in various seasonings for a long time, causing serious nutritional loss, poor taste, and uneven color, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of preparation method of creamy crispy peanut kernels, comprises the following steps:

[0022] S1. Soak 50 parts of peanut kernels in clean water for 6 days by weight, peel off the skin, dry in the air, and bake at 100°C for 15 minutes to prepare a prefabricated material;

[0023] S2. Mix 10 parts of salt, 10 parts of lard, 5 parts of sugar, 5 parts of flour, and 180 parts of water in parts by weight and heat until boiling. After cooling, add 5 parts of fermentin to prepare powder liquid;

[0024] S3. Mix 15 parts of granulated sugar, 10 parts of butter, 5 parts of flour and 10 parts of water in parts by weight to form a paste to prepare the seasoning liquid;

[0025] S4. Evenly coat the prefabricated material with a layer of seasoning liquid with a thickness of 0.8mm, fry it in oil at 160°C for 4 minutes to obtain fried peanut kernels, and distribute the seasoning liquid evenly on the fried On the surface of the peanut kernels, the buttery and cr...

Embodiment 2

[0026] Embodiment 2, a kind of preparation method of creamy crispy peanut kernels, comprises the following steps:

[0027] S1. Soak 100 parts of peanut kernels in clean water for 2 days by weight, peel off the skin, dry in the air, and bake at 150° C. for 10 minutes to prepare a prefabricated material;

[0028] S2. Mix 5 parts of salt, 20 parts of lard, 2 parts of sugar, 10 parts of flour, and 100 parts of water in parts by weight and heat until boiling. After cooling, add 10 parts of fermentin to prepare powder liquid;

[0029] S3, mix 5 parts of granulated sugar, 30 parts of butter, 2 parts of flour, and 30 parts of water in parts by weight to make a paste and prepare the seasoning liquid;

[0030] S4. Evenly coat the prefabricated material with a layer of seasoning liquid with a thickness of 0.4mm, fry it in oil at 180°C for 2 minutes to obtain fried peanut kernels, and distribute the seasoning liquid evenly on the fried On the surface of the peanut kernels, the buttery a...

Embodiment 3

[0031] Embodiment 3, a kind of preparation method of creamy crispy peanut kernels, comprises the following steps:

[0032] S1. Soak 70 parts of peanut kernels in clean water for 5 days by weight, peel off the skin, dry in the air, and bake at 110° C. for 14 minutes to prepare a prefabricated material;

[0033] S2. Mix 6 parts of salt, 18 parts of lard, 2.5 parts of sugar, 8 parts of flour, and 120 parts of water in parts by weight and heat until boiling. After cooling, add 8 parts of fermentin to prepare powder liquid;

[0034] S3, mix 8 parts of granulated sugar, 25 parts of butter, 2.5 parts of flour, and 25 parts of water in parts by weight to make a paste and prepare the seasoning liquid;

[0035] S4. Evenly coat the prefabricated material with a layer of seasoning liquid with a thickness of 0.7mm, fry it in oil at 165°C for 3.5 minutes to obtain fried peanut kernels, and distribute the seasoning liquid evenly in the oil The surface of fried peanut kernels is made into b...

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PUM

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Abstract

The invention mainly provides a preparation method for fried peanut kernels with cream flavour. The preparation method comprises the following steps: soaking peanut kernels in clean water, peeling, airing, baking and heating to prepare a pre-prepared material; uniformly blending table salt, lard oil, sugar, flour and water, heating until the mixture is boiling, cooling, and adding enzyme to prepare powder mixing liquid; uniformly mixing granulated sugar, cream, flour and water, and blending into paste to obtain flavouring liquid; uniformly wrapping the pre-prepared material with the powder mixing liquid with the thickness of 0.4 to 0.8 mm; frying for 2 to 4 minutes in oil to obtain the oil-fried peanut kernels; uniformly distributing the flavouring liquid on the surfaces of the oil-fried peanut kernels; obtaining the fried peanut kernels with the cream flavour after heat and water are dissipated. According to the preparation method for the fried peanut kernels with the cream flavour, the flavour of the peanuts is more intense and delicious through reasonable blending of the lard oil, the table salt, the flour and the like.

Description

technical field [0001] The invention relates to the technical field of peanut food processing, in particular to a method for preparing buttery crispy peanut kernels. Background technique [0002] Peanut is also known as groundnut, dicotyledonous plant, the veins of the leaves are reticular veins, and the seeds are covered with peanut peel. In history, it was called longevity fruit, ground bean, falling flower ginseng, falling pine, Chengshou fruit, fandou, fig, ground fruit, and Tang Rendou. Flowers grow in nourishment and nourishment, and help to prolong life, so the folks are also called "longevity fruit", and like soybeans, they are known as "vegetable meat" and "vegetable meat". The peanut oil content is as high as 50%, the quality is good, and the smell is delicate. In addition to being edible, it is also used in printing and dyeing and papermaking industries. Peanuts are also a traditional Chinese medicine, suitable for malnutrition, spleen and stomach disorders, cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L25/00A23L27/00
CPCA23L5/11A23L25/25A23L27/00
Inventor 夏甜
Owner 芜湖喜源味食品有限公司
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