Accessories: there are 4 ways to mix and match, or you can mix your own as needed. a: maltose, vegetable oil, soy sauce. b: egg syrup, milk, soy sauce, coloring, paraffin. c: salt, monosodium glutamate, five-spice powder, soy sauce, coloring. d: fish sauce, coloring. Soda ash spare.
Amount of ingredients:
1. The ratio of flour to peanut kernels is generally 1:1, and dry and wet flour in half (i.e., 50 kilograms of peanut kernels with 50 kilograms of flour, 25 kilograms of which is used to open the powdered sugar syrup with the remaining 25 kilograms of sprinkles for.
2. The amount of sugar is mainly based on the sweetness of the product requirements to consider increasing or decreasing. If you use saturated syrup, the amount is equivalent to the amount of peanut kernels.
3. The rest of the various auxiliary materials according to the weight of peanut kernels 0.3 ~ 3% input.
Process powdered sugar syrup, dry powder, vice-powdered syrup, raw peanut kernels → wrapping → air-drying → rotating cage baking → color (wet) → heat → finished product packaging
Production method
1. Powdered sugar syrup: first match the syrup to dilute the flour, prepare saturated syrup can be used to soak in a container of powdered sugar at room temperature water or warm water and stirring to melt completely (the container is still left). (there is still excess flour in the container). Dump the dry flour into a blender, then pour in the syrup (stirring while pouring in the syrup), and adjust the consistency of the powdered sugar syrup so that it does not stick to the shells but also adheres easily to the peanut kernels (the ratio of the syrup to the dry flour is about 1:1). Then about 2% of the total amount of powdered sugar syrup vegetable oil slowly into the powdered sugar syrup until completely stirred and can be used. If you need to add milk, egg syrup can be added according to the above method and mix well, the amount corresponding to the powdered sugar syrup of 0.5 ~ 1%.
2. Soda ash water: inject room temperature water into the container with soda ash and stir to make saturated lye.
3. Color solution: soy sauce or fish sauce as the main ingredient, which can be required to add the appropriate amount of edible paraffin oil and color. The amount of soy sauce added to the amount of peanuts after roasting about 2%, the amount of edible paraffin oil added to about 0.2%.
4. Coating: Pour a certain amount of peanut kernels (depending on the output of the icing machine) into the icing machine, start the icing machine and add the powdered sugar syrup and dry powder, the method of addition is to add a powdered sugar syrup and then add a dry powder; add two copies of the powdered sugar syrup and then add a dry powder, add two copies of the dry powder and then add a powdered sugar syrup, and so on repeatedly add, turn and add, until the surface of the peanut kernels are completely by the powdered sugar syrup. Add other auxiliary materials, add auxiliary materials should be sprinkled evenly. After adding the auxiliary ingredients, you can add a little dry powder and roll a few more times to make the surface of the "fish skin" smoother. This process takes about 30 minutes.
5. air-drying: after wrapping the skin of the fish skin peanuts out of the screening meal into a container, to the operating table spread out to dry, to the moisture content of less than 40% of the following can be baked.
6. Baking: take the air-dried fish skin peanuts in the cage for baking, the cage should not put too many peanuts (about 80% of the volume of the cage is appropriate), put too much easy to cause the product is unevenly cooked, but also can not be put too little, too little is easy to cause the outer skin rupture baking general temperature control at 210 ℃ or less, the baking time of about 20 minutes or so. Baking is the production of fish skin peanuts an important process, in the baking process should always take out samples to taste, master the heating temperature and time, so as not to affect product quality.
7. Color: Pour the roasted peanuts into the color pot, and stir, then quickly add the color solution, and stir evenly. This process should be completed within 20 minutes after the peanuts are roasted while hot, the requirements are uniform coloring and coloring liquid can not be put too much, so as not to make the "fish skin" damp and soft, affecting the flavor.