That one is called fish skin peanuts

Method 1:

Ingredients:

24 kg peanut kernels, 26 kg glutinous rice flour, 0.65 starch kg, 4 kg of salt, 0.25 kg of MSG.

Equipment and utensils:

Rolling pot (for sticking peanut kernels into powder), baking cage, and oven.

How to make seasoning paste:

First add 18 kilograms of water, dissolve 4 kilograms of salt, and boil. Take an appropriate amount of water, mix 0.65 kg of starch and 0.35 kg of glutinous rice flour, filter, and pour into salt water to cook the slurry. When the slurry surface bubbles, lift the pot and stir in 0.25 kg of MSG and 15 g of red coloring matter. Mix well to make the seasoning slurry.

How to make syrup:

Take 15 kilograms of water, add 5 kilograms of sugar, stir and dissolve, then take 1.5 kilograms of glutinous rice flour, mix it with cold water to make a slurry, then boil the sugar water and mix immediately Pour in the glutinous rice flour slurry and stir in the mature syrup (the degree of maturity should reach 90%).

Pour slurry and sprinkle flour:

Take 24 kilograms of peanut kernels, pour them into a rolling pot, and roll with the pot several times; pour cooked syrup and sprinkle with flour (that is, take 24.15 kilograms of glutinous rice flour) ), making the outer powder layer of peanut kernels 3 mm thick. At the same time, it is required that the surface of the flour-coated peanut kernels should not be dry or wet, the particles should not stick to each other, and the surface should be shiny.

Baking:

After the peanut kernels are coated with powder, they are placed in a baking cage and baked. 40 kilograms each time, turn on the oven temperature enough when baking, and the oven speed and oven temperature should be even. Roasted peanuts must not burn, deform, or peel. The peanut kernels that have been ground and peeled off are preferably yellow.

Add seasoning slurry:

After the peanut kernels come out of the cage, immediately pour them into the iron pot, add 0.5 kg of seasoning slurry while it is hot, and stir quickly with a wooden spatula (two for each cage) stir once). Stir until the color is uniform, scoop it into a plate, spread evenly and cool to prevent sticking. The finished product requires a golden yellow surface, uniform color, smoothness, crispness and deliciousness.

Process flow

Peanut kernels → pouring slurry → dusting with flour → baking → adding seasoning slurry → finished product.

Method 2:

Make seasoning paste: first add 18 kilograms of water, dissolve 4 kilograms of salt, and boil. Take an appropriate amount of water, mix 0.65 kg of starch and 0.35 kg of glutinous rice flour, filter, and pour into salt water to cook the slurry. When the slurry surface bubbles, lift the pot and stir in 0.25 kg of MSG and 15 g of red coloring matter. Mix well to make the seasoning slurry.

Make syrup: Take 15 kilograms of water, add 5 kilograms of sugar and stir to dissolve. Then take 1.5 kilograms of glutinous rice flour and mix it with cold water to make a slurry. Then boil the sugar water and immediately pour in the glutinous rice flour slurry and stir. Evenly mature the syrup (the degree of doneness should reach 90%).

Pour 24 kilograms of peanut kernels and pour them into a boiling pan. Roll the pan several times; pour cooked syrup and sprinkle flour (that is, take another 24.15 kilograms of glutinous rice flour) to make the surface of the peanut kernels floury. The layer is up to 3 mm thick. At the same time, it is required that the surface of the flour-coated peanut kernels should not be dry or wet, the particles should not stick to each other, and the surface should be shiny.

Baking: After the peanut kernels are sticky with powder, they are placed in a baking cage and baked. 40 kilograms each time, turn on the oven temperature enough when baking, and the oven speed and oven temperature should be even. Roasted peanuts must not burn, deform, or peel. The peanut kernels that have been ground and peeled off are preferably yellow.

Add seasoning slurry: After the peanut kernels come out of the cage, immediately pour them into the iron pot, add 0.5 kg of seasoning slurry while it is hot, and stir quickly with a wooden spatula (stir twice for each cage). Stir until the color is uniform, scoop it into a plate, spread evenly and cool to prevent sticking. The finished product requires a golden yellow surface, uniform color, smoothness, crispness and deliciousness.

Process flow: peanut kernels → pouring slurry → dusting with flour → baking → adding seasoning slurry → finished product. /view/433182.htm

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