Raw material recipe Raw peanut rice 5 kg Granulated sugar 1 kg
Method of production 1. Soaking: Soak raw peanut rice (after picking) in water for 4 to 8 hours.
2. Grinding: Grind with a grinder, adding appropriate amount of water.
3. Filtering: use a strainer or multi-layer gauze to filter the above slurry, while washing with water and filtering out the slurry until the peanut
slag can not be squeezed out of the slurry again.
4. Boiling or stewing: Mix the above pulp together, add sugar, and boil or stew it under water to be the finished product.
Product features Milky white sauce with delicious flavor and peanut aroma.
Peanut Sauce
①Product Characteristics: Peanut sauce has high nutritional value and unique flavor, which is a favorite food.
②Process: peanut kernels → roasting → cooling → peeling → sieving → picking out rotten kernels → primary grinding sauce → fine grinding sauce → homogenization → canning → freezing → room temperature storage.
3 production points:
Baking: the peanut baking heating to 160 ℃, keep 40 ~ 60 minutes, the peanut kernel inside and outside the same color, no burnt phenomenon.
Cooling, sifting: peanut kernels are roasted and quickly discharged, as soon as possible, spreading or blowing cold air cooling, peanut kernels cooled and then peeled with a peeling machine, sifted, so that the cotyledons are separated from the germ.
Grinding sauce: put the separated cotyledons into the mill for grinding sauce, the first coarse grinding, grinding into medium fineness, the second fine grinding, grinding into fine smooth finished products. Add sugar or salt (2%-3% for sugar and 0.5% for salt) and 0.05% vitamin E to the second grinding.
Homogenization: In a mixing tank, heat the peanut butter to 60-70°C, add 2% monoglyceride and 1%-5% soy protein powder, and mix well.
Canning and freezing: put the peanut butter into the can and leave it to freeze at a low temperature of about 0℃. Wait until the overall crystallization is complete before moving. After that, it can be stored at room temperature.
Peanut butter
Raw material recipe Raw peanut rice 5 kg Granulated sugar 1 kg
Method of production 1. Soaking: Soak raw peanut rice (after picking) in water for 4 to 8 hours.
2. Grinding: Grind with a grinder, adding appropriate amount of water.
3. Filtering: use a strainer or multi-layer gauze to filter the above slurry, while washing with water and filtering out the slurry until the peanut
slag can not be squeezed out of the slurry again.
4. Boiling or stewing: Mix the above pulp together, add sugar, and boil or stew it under water to be the finished product.
Product features Milky white sauce, delicious flavor, with peanut aroma.