It is said that peanut candy first appeared in the Warring States Period from 475 BC to 22 BC1year. At that time, because of the war in various places, everyone was in danger, and some slightly wealthy families fled for their lives and stayed away from the war. During the war, rich people added caramel [1] and malt-boiled sugar (commonly known as maltose) to peanuts for convenience. After boiling, they cut it into irregular small pieces, which formed the ancestor of peanut candy and the earliest peanut candy in the world.
After countless years, until the beginning of the last century, peanut candy was a single variety and a single production method. It was not until the establishment of the Book of Rites bakery that peanut candy was further expanded and developed. After nearly a century's baptism, the Book of Rites Bakery has changed from a small shop to a century-old brand renowned at home and abroad today, and peanut candy has also changed from a single product to more than 20 varieties, hundreds of production methods and hundreds of different flavors of peanut candy. Among them, the most representative is peanut candy, which relieves the worries of ladies who like peanut candy from getting fat because of eating polysaccharide, and relieves the worries of diabetic patients from aggravating their illness because of eating polysaccharide. Chinese mainland, Hong Kong, Macao, Europe and the United States have become famous peanut candy produced by the Book of Rites cake industry with its traditional handicraft, ancient secret system and advanced production technology!
Preparation method of peanut candy:
Book of Rites Cream Peanut Candy:
Buttered peanut candy not only has the crisp characteristics of peanut products, but also has a sweet and salty taste, which makes the taste more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product.
Raw material formula: 2.35 kg of sugar, 2.25 kg of peanut kernel, 0.25 kg of cream, 0.5 kg of baking soda, 0/50g of salt/kloc-,0/50g of vegetable oil/kloc-and 3.75kg of liquid glucose.
Production method:
1. Stir-fry the peanuts first, and then select them carefully: boil the peanuts after the sugar water reaches the boiling point, and cover them for about 5 minutes when the sugar water reaches the boiling point again. When the temperature reaches 1 15℃, open the lid and cook for a while. When the temperature reaches 125℃, add butter and stir-fry until cooked. When the temperature reaches 140℃, take out the pot.
2. Put baking soda after taking out the pan: first, add water to baking soda to make it paste, stir-fry it while putting it, stir-fry it for 20-30 times after taking out the pan, then pour it on the chopping board, spread it out, scrape it flat, cool it and use a hob to form it.
3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled.
Quality standard:
Specification: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. 0/80 ~ 200 capsules per kg/kloc.
Color: Sugar body and peanut kernel are yellow.
Organization: crisp and delicate, not soft.
Taste: sweet, crisp, slightly salty and odorless.
Book of Etiquette Australian Peanut Candy:
Raw material formula: peanut 1 kg sugar 0.5 kg peanut oil 50 g.
manufacturing method
1. Stir-fry peanuts with slow fire, peel them and divide them into two petals.
2. Pour the oil into the pot, add sugar when the oil is hot, and keep turning the sand. After all the sugar is dissolved, pour the peanuts into the pot and mix them with sugar.
3. Put the mixed peanuts and sugar into a rectangular box while it is hot (it is best to grease the bottom to prevent sticking). Flatten with a spatula and press hard (all four corners should be pressed). After 5 minutes, buckle the plate and pour the peanut candy on the clean panel.
When the sugar starts to harden, but it is still warm, cut it into thin slices with a knife and let it cool completely.
Rites Sesame Peanut Candy:
Ingredients: 50 kg of peanut kernel, 33 kg of sugar, 0/6 kg of starch maltose/kloc-,2 kg of big oil, 3 kg of refined salt, and proper amount of sesame (black and white sesame, single or two, according to personal preference).
manufacturing method
1. Stir-fry peanuts and sesame seeds: stir-fry peanuts and sesame seeds for four times, then soak them in salt water (3 kg of salt and 0/0 kg of water) for 2 hours, then take them out, dry them, stir-fry them until they are light yellow, screen out the sediment, and remove the skin and impurities for later use.
2. Boiling sugar and mixing materials: Boiling sugar is the same as peanuts.
3. Molding: pour the evenly stirred sugar on the chopping board, spread it evenly while it is hot, pull it by hand, spread it into thin slices with uneven thickness, cool it, and break it into several amorphous blocks, each weighing about 50 ~100g. Pay attention to keep the surface bright, and the container should be sealed against moisture.
Etiquette sesame peanut fudge:
Ingredients: maltose, 50 kg of peanut kernel, 33 kg of sugar, starch maltose 16 kg, 2 kg of big oil, 3 kg of refined salt, and proper amount of sesame (black and white sesame, single or both, according to personal preference).
1. Stir-fry peanut meat with slow fire in a white pot and let it cool.
2. Peel off the skin, pinch each peanut in half (or roll it with a stick a few times), and blow off the peanut skin for later use.
3. Heat 2 tablespoons of oil in the pan, add sugar and stir-fry over low heat, add peanuts and sesame seeds and mix well quickly.
4. Put it in an oiled container while it is hot, spread it out with a shovel, compact it, let it cool for 5 minutes, carry it out of the mold, and cut it into pieces while there is residual temperature.
Book of rites lard peanut candy:
Raw material formula sugar 2 kg maltose 0.8 kg cooked lard 0.5 kg peanuts 2 kg.
manufacturing method
1. Take a household iron pot with two ears, 2 kg of white sugar and 0.6 kg of water, put it into the pot to melt the sugar, heat it until the sugar water boils and foams, filter it with a 100 mesh sieve, put it back into the pot and boil it with 0.8 kg of maltose and 0.5 kg of lard. When the sugar paste is chewy, remove it from the fire.
2. While the syrup is thin and soft, mix in the fried and peeled peanuts, mix well with a hand shovel, pour it on a stone table (coated with oil), spread the sugar into a figure of eight with a wooden board, cool it thoroughly, cut it into strips with a knife, and then finely cut it into rectangular small candy pieces with a length of 2.5 cm and a width of 1 cm.
Product features: crispy, not sticky or greasy.
The Book of Rites Twisted Sugar:
It is a new variety evolved from peanut candy, a development and innovation of peanut candy, and a China candy with unique flavor. Twist soft candy not only has the characteristics of hard candy, color and fragrance of milk candy, but also has its own characteristics of jujube crisp (compared with peanut candy). Twisted fudge, but not greasy, with outstanding milk flavor and peanut flavor.
Ingredients: white sugar, maltose, peanuts, eggs, yellow cream.
manufacturing method
1. Peanuts are processed and selected and chopped into fine particles with a knife.
2. The process of boiling sugar is the same as that of raw peanut sugar.
3. Cooling: Boil the sugar to 160 ~ 165℃, pour it on the cooling box, sprinkle peanuts on the sugar paste, and fold it back and forth with a scraper.
4. Whitening: after cooling, the sugar paste gradually condenses into soft candy, and the soft candy is whitened on the sugar puller, so as to obtain a sugar blank with clean color, uniform texture, delicacy and bulkiness.
5, tabletting, dicing and packaging: shaping the sugar blank. Then cut into several equal parts, tabletting, dicing, fully cooling and packaging to obtain the finished product.
6. Storage: (1) The warehouse should be kept cool, dry and ventilated, with the temperature below 25℃ and the relative humidity below 70%.
(2) The stacking should not be too high to avoid sugar caking.
Quality standard color: milky white.
Appearance: rectangular, with neat candy bars, each size is 2.4×1.4×1cm, and the weight per kilogram is about 160 ~ 180. The candy bars are flat and smooth, and the four edges are neat without stubble.
Taste: sweet and crisp, with creamy flavor.
Health indicators and flower management indicators
1. Hygienic index, coliform group 0/ 100 g, miscellaneous bacteria below 2000/g..
2. Physical and chemical indicators: per100g:
Protein 4 g fat 6.2 g carbohydrate 89 g calcium 34 mg phosphorus 55 mg iron 0.28 mg niacin 1.8 mg calorie 432 kcal.
Li Ji Guo Ding peanut candy:
Formula of raw materials: 50 kg of peanut kernel, 33 kg of sugar, 0/6.5 kg of maltose and 0/3 kg of water.
manufacturing method
1. Stir-fry peanuts: soak peanuts in boiling water for about 2-3 minutes, take them out and control them to dry, then put the washed coarse sand particles in the pot and stir-fry, and then put peanuts in the pot and stir-fry. When the peanuts are fried to light yellow, take out the pan and remove the sand. After cooling, remove the coating, blow off the residual skin and remove impurities for later use.
2. Boiling sugar: put sugar and water into a pot to boil, then add maltose, continue to boil and concentrate to 130℃, then add big oil, and then heat to 155℃ (oral test shows that the bones are brittle but not sticky).
3. Mixing and cutting: remove the cooked sugar pot from the fire source, then pour the peanuts into the pot and turn it quickly, mix the sugar cubes evenly, put them on the chopping board and press them into small pieces with a thickness of 3.5 ~ 4 cm, and cut them into small pieces with a sharp knife of 4 cm, 0.7 cm and 0.7 cm. After cooling, put it into a dry container, keep it sealed and prevent it from getting wet.