Peanut deep-processing products are not only nutritious, but also have attractive peanut flavor. They are popular with consumers and have a large market demand. Therefore, deep processing of peanuts is also a good project for getting rich. Now introduce the processing methods of several characteristic peanut products.
One, chili peanut crisp
The product features crisp and delicious, with a strong pepper and sesame aroma. This product is deeply loved by ladies and students and is a product with good market prospects.
1. Raw material pretreatment. 1 Select the long-angle dried chili peppers, wash and dry them, cut them into 1 to 2 cm long pepper segments, remove the seeds and then wash them in clean water, then remove and drain the water and wait. 2 After soaking the peanuts in clean water, remove the red clothes and drain the water for use. Prepare another amount of peeled sesame seeds.
2. Frying treatment. 1 Mix the pepper segments with appropriate amount of sesame and food adhering agent and mix them evenly. Put them into a hot oil of 80-90°C and evenly fry them (minimize the number of stirrings to avoid segregation of sesame and other raw materials), and fry until the pepper segments are golden brown. . 2 The roasted peanuts will be fried. The temperature of the oil begins to be low, and then it gradually rises. It is fried until the peanuts are white and yellow, and when the taste is crunchy, remove them and mix the fried pepper segments and the peanuts in a ratio of 10:3.
3. Seasoning before packing. Before packaging, it can be made into a variety of flavors of compound seasonings, such as spicy flavor, spiced flavor, tomato flavor, milk flavor, big bone flavor, beef flavor, rib flavor, chicken flavor, seafood flavor, etc. The composite seasoning can be added to the finished product in a proportional manner; it can also be in the form of a seasoning package, and it is added in an appropriate amount according to the consumers' taste requirements.
4. Finished product packaging. Flavored chili crisps are a product that absorbs moisture easily. Therefore, packaging materials should be vacuum-packed to ensure their crisp properties.
Second, garlic peanut sauce
Products with garlic flavor and spicy flavor, can be described as fine seasoning Jiapin, is a specialty of southern China, best-selling home and abroad, deeply loved by people.
1. Raw material formula. The 500 grams of fried peanuts, 100 grams of pepper or Chaojiao pepper, 40 kg of garlic, 15 kg of soybean meal, 28 kg of salt, and 1.5 kg of high-quality three-flower wine are now fried.
2. Production method. 1 Prepare peanuts that have been fried and crunched to make them ready for use. 2 Peel the skin of garlic, remove the pedicle and handle of the pepper, mix it with the appropriate amount of salt, soybean meal and Sanhua wine. Hammer it with a hammer and place it in the jar or jar together with the previously prepared cooked peanut pellets. 3 Put another 3 kg of salt on the surface. Sprinkle 1.5 kg of the third wine and seal it. The cylinder or the altar is usually closed with lime and stored for about 1 month.
Third, butter crisp peanuts
The product features better than the traditional multi-flavored peanuts and fish skin peanuts, and has the characteristics of crisp and refreshing, crisp and suitable, thick and not greasy, attractive golden color, etc. It is an ideal leisure food and tourism food.
1. Raw material selection. The peanuts with full kernels, non-damaged skin, and no mildew are selected as raw materials, and are divided into three grades according to large, medium, and small grades, respectively sealed and stored in a dry place for use.
2. Modulation recipe. 1 powder liquid formula: salt 3 grams, 15 grams of lard, sugar 3 grams, 6 grams of flour, 140 milliliters of water. The above auxiliary materials were evenly mixed and heated to boiling. After cooling, 6 g of ferulic acid was added to mix and serve. 2 seasoning liquid formula: sugar 10 grams, cream 20 grams, 3 grams of flour, water 20 ml. The above ingredients are mixed and heated to make a paste.
3. Make a point. 1 Heat 100 g of the jacketed peanuts at a temperature of 130°C. Add baking powder while baking and roll the peanuts. Spread the liquid evenly on the surface of the peanut until it is completely wrapped. 2 Place the powdered peanuts in a 160-175°C fryer and fry until golden brown. 3 Pour the seasoning liquid into the fried peanuts after the pan, and quickly rock, so that the seasoning liquid is evenly distributed on the surface of the peanut kernel. 4 spread out the peanuts after the taste, to disperse heat and moisture and cooling, you can package.
Fourth, Jianwei peanuts
The product has the effect of improving the stomach and phlegm, relieving phlegm and relieving cough. It is delicious and suitable for all ages.
1. Raw material formula. 100 kg of sugar, 80 kg of peanuts, 20 kg of caramel, 10 kg of butter, 5 kg of orange peel, 10 kg of salt, and 10 grams of sodium isoniazid.
2. Make a point. 1 peanut baking. Put high-quality peanuts into the pan and stir it in the oven or send it to the baking oven. The cooked peanuts can be removed after cooling and the knives can be used as crumbs. 2 syrup tanned. The sugar is dissolved in water and boiled. The sugar and cream are added. The mixture is heated to 150-160°C and stirred while stirring. Then the brewed sugar paste is evacuated from the fire source and continuously stirred. When the temperature drops slightly, the prepared ingredients and ingredients are poured into the pan and stirred, and then poured onto the cutting board for cooling and forming. 3 molding cutting. When the massecuite is cooled to 80~85°C, it is divided into pieces and cooled to 70~75°C. The shape and thickness of the cut pieces of sugar are required to be uniform and the cuts are neat. Chopped candy pieces are packaged as finished products according to sales needs.
Fifth, fresh wolfberry peanut snow fruit
The product is brownish red, crispy and salty in taste, rich in nutrition, and has a health-care effect. It is particularly suitable for the elderly and children.
1. Raw material formula. 100 kg of peanuts, 5 to 10 kg of fresh oysters, 30 kg of flour, 5 kg of corn starch, 2 kg of salt, 0.2 kg of MSG, 5 kg of honey, and the right amount of baking powder.
2. Raw material pretreatment. Wash the oysters and chop them into a paste. Weigh the prepared wheat flour and corn starch in 1/3 at a temperature of 100-120°C, then mix well with salt, monosodium glutamate, and mash, and then dry it at a temperature of 50-70°C to make a dip material. powder. The remaining refined salt and monosodium glutamate were mixed with water and seasoned liquid. Honey was added with water and mixed with honey water.
3. Finished product production. The washed high-quality peanut kernels are placed in a sugar coating machine and spun into seasoning liquid and flour mixture while rotating, and the solid mixture is repeatedly distributed on each peanut kernel. Remove the peanuts and fry for 3 to 5 minutes in cooking oil at 160°C. Then, the cooked peanuts were cooled to room temperature, placed in a coater, and sprinkled with honey water and loquat powder while rotating, so that the loquat powder was evenly spread over the peanut kernels. Take out the peanut kernels filled with glutinous powder, dry at 70-80°C, air dry, and seal the package.
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