(1) Raw materials of roasted seeds and nuts products
Peanuts and peanuts:
Peanut belongs to panicum miliaceum, a genus of Arachis in Leguminosae. Its shell is thin and brittle, and when the shell is peeled off, it is peanut kernel (commonly known as peanut). The main producing areas of peanuts are Shandong, Guangdong and Anhui. Peanut-based roasted seeds and nuts have various colors, crispy taste and rich nutrition, and are deeply loved by the public. Using peanuts as raw materials to make roasted seeds and nuts, different varieties have different demands on peanuts. For example, small peanuts should be used for frying long-lived fruits, while Shandong big peanuts are better for salt and pepper peanuts and fried fruit jade.
(2) Seasoning of roasted seeds and nuts products
Star anise, pepper, fennel, cinnamon, edible essence (not needed for domestic use), saccharin (not needed for domestic use), salt, sugar, maltose-seasoning is introduced in detail with the attachment.
Method for making roasted seeds and nuts
Spiced peanuts (dry fried)
Raw materials:
Peanut 1 0kg, salt1kg, garlic100g, aniseed10g, and pepper10g.
Method:
1, peel and crush garlic, put it in a container with pepper, aniseed salt, etc., and add enough boiling water to soak all peanuts. Then pour the washed peanuts into water, cover them and soak them for 2-3 hours, then take them out and spread them out to dry.
2. First, put the clean sand into the pot, stir-fry it with fire, and then pour in the dried peanuts. Stir-fry until there is a crackling sound, and when the peanuts are easy to peel when twisted with your fingers, stir-fry for a few more minutes with low fire, and then take out the pan and screen out the sand to get the finished product.
annotations
1, when soaking, it should not be too long, otherwise the peanuts will swell, the smell will be poor after frying, and it is not easy to dry.
2, the sand used must be screened and washed with a bearing, otherwise the sand will easily stick to peanuts and taste bad.
3. The peanuts used shall be uniform in size and color, and the impurities and damaged moldy grains shall be removed. Before frying, peanuts must be dried. Stir constantly in the process of frying, so that peanuts are evenly heated to avoid the phenomenon of endogenous external coke or blackening of fried coke.
Buttered peanuts
Raw materials: peanut 10 kg, salt 300 g, saccharin 10 g, spiced powder 200 g, cream 200 g, and hot boiled water 3 kg.
Method:
1 Soak the peanuts with fat and even particles and complete skins in boiling water, immediately pick them up and put them in the jar.
2, salt, saccharin, spiced powder, cream, etc., into hot water and mix well, then pour into the peanut jar, stir well, cover it with cloth, soak it for 40 minutes, take it out, and dry it for later use.
3. Stir-fry the clean yellow sand in the pot, then pour in the peanuts and stir-fry until it crackles, and take out a few peanuts. If the skin is easily twisted by hand, the peanut meat is ivory-colored. After air drying, it feels brittle when biting with teeth. You can take the pot, sieve the yellow sand and cool it.
Salted peanuts
Raw materials:
Peanut 1 0 kg, sugar and salt 500 g.
Method:
1, put peanuts in hot water of about 90 degrees, scald them, pick them up, and put them into a laundry list. Then sprinkle coarse salt in layers, mix well and stand for 6-7 hours.
2, put the sand into the pot, stir-fry until it is hot, then put the peanuts in the pot, stir-fry until half cooked and switch to low heat. When the peanuts are ivory-colored, they can also be cooked, screened and dried.
Note:
Raw materials should be selected from large and full peanuts, and impurities such as half broken grains, moldy grains and germinated grains should be removed, and small grains should be screened out. Sand can be used for 3-4 times at most, and must be replaced, otherwise the skin color of the finished product will be affected.
Salt and pepper peanuts
Raw materials:
Peanut 10 kg, refined salt 300 g, fennel 20 g, cinnamon 30 g.
preparation
1, sift and classify the Hua Niu Mi. Remove the broken, moldy and germinated particles, then soak them in hot water of 70 ~ 8 degrees 1 min, stir while soaking, and pick them up after soaking.
2. Cook the refined salt and fennel cinnamon into soup, mix it into peanuts, and let it stand for about 4 hours to make it penetrate into peanuts. Put the sand into the pot, stir-fry the peanuts at 50 ~ 60 degrees, stir-fry with high fire, and stir-fry with low fire for 6 minutes when crackling occurs, and then take out the pot.
Fried peanuts
Peanut 10 kg, sand 10 kg.
preparation
1, put the sand peanuts into the pot at the same time, stir-fry while heating, first use strong fire, then change to low fire, when the peanut shell turns yellow and the kernel is crispy, then take out the pot.
annotations
1, peanut fruit is better in medium size, and the kernel is required to be full, without mildew and bad grains.
2, the fire should not be too strong, it is necessary to use slow fire to slow fry, so as not to blacken the shell, and the outer coke is not ripe.
Fried peanuts
raw material
Raw flower rice 10 kg, vegetable oil 2 kg,
preparation
Pour the selected peanuts into the oil pan, gradually raise the oil temperature with low fire, and stir fry the peanuts. When the peanuts crackle, take them out and taste them. If they are stale, scoop them up and drain the oil.
Note:
1, when frying peanuts, don't heat the oil before putting peanuts, so as not to be heated sharply and the external coke will be endogenous. Put the oil and peanuts into the pot together, and then put them on the fire to heat and fry them evenly. The peanuts fried in this way are crispy, loose and delicious.
2. When frying, stir-fry the peanuts constantly to make them evenly heated.
Spiced peanuts (boiled)
Raw materials:
Raw peanuts 50 kg, salt 5 kg, pepper powder 200 g, fennel 200 g, cinnamon 100 g.
preparation
1. Wash the peanuts, put them in a jar, add the prepared salt, pepper, fennel and cinnamon in proportion, and add water until the peanuts do not grow. Then fully stir to dissolve the salt and soak for about two days.
2. Pour the soaked peanuts, salt water and various condiments into the pot and boil them with high heat. Boil for about 30 minutes from boiling, take out, drain, and spread the peanuts on the mat to dry or air dry.
Halogen peanuts
Raw materials:
Dried peanuts with shells
Method:
Wash the dried peanuts with shells, drain the water, and put them in the brine of pickled potherb mustard (it is better to soak peanuts in brine) for one day and night. Then take it out into the pot, add appropriate amount of water, put it on the fire and boil for 30 minutes, then take it out and eat it.
Note:
If the amount of peanuts is not much, you can pinch the peanut shells one by one before soaking. In this way, the salty flavor can be soaked quickly and the soaking time can be shortened.
Between.
You can cook the halogen flower and put it in the sun until it is semi-dry, which can not only prolong the storage time, but also taste delicious.
Salted peanuts
Raw materials:
Peanut 10 kg, salt 500 g.
Method:
Remove the mildew and moth-eaten grains from peanuts, and then put them into a tank for soaking 1 hour after elutriation. Put the soaked peanuts in a pot, add salt and water, and the water is 5-6 cm higher than the peanuts. First, use a quick fire to boil, then use a low fire to cook until the peanuts are tender, then take them out and eat them after cooling.
Salty peanut
raw material
Unsaired fresh peanut 10 kg, salt 1 kg.
preparation
Wash the peanut and beat it with a wooden stick to make the shell slightly broken. Put the peanuts and salt into the jar and soak them in water for 2 hours. Then pour them into the pot together, add a little water, boil them with quick fire, and then cook them with slow fire for 1 hour, and serve.
Rock sugar peanuts
Raw materials:
According to the proportion of peanut 10 kg, sugar 10 kg, maltose 2 kg and soybean oil 1 kg.
Method:
Peeling: put peanuts and clean sand cypress into a pot and fry them together. After frying, sift out the sand and remove the skin of the peanuts. To make a sugar blank, clean the wok, add about 6 kg of water, boil it, add 10 kg of white sugar and cook for about 8 minutes, then add 2 kg of maltose to continue cooking. When the sugar is thick, add soybean oil, continue to heat until the syrup turns golden yellow, immediately remove the pot end from the fire source, pour peanuts into the syrup, and quickly stir evenly to make a sugar blank.
Forming: pour the sugar blank into a flat chassis coated with edible oil, press it into thin slices with a flat shovel, and cut it into small pieces after cooling.
annotations
Use strong fire when boiling sugar. Master the heat. The syrup is too hard, the finished product sticks to the teeth, the finished product is bitter when it is over-aged, and the finished product is sweet and delicious when it is old and tender. Peanuts should be processed immediately after frying, so as to avoid moisture absorption and moisture regain, and they are not crisp to eat.
Sugar peanut
Raw materials:
Peanut 1 0 kg, sugar 2 kg, maltose 1 kg.
Method:
Choose large peanuts, sprinkle with cold water and stir-fry until cooked. Add a proper amount of water to white sugar and maltose, put them into a pot and burn them until the water evaporates. When stirring, the sugar becomes a "thread head", and then take them out of the pot. Put them into a special roller, mix and roll them together with the fried pulp as soon as possible, so that the sugar will stick to the pulp without causing the pulp to stick and agglomerate, and then dry them in an oven.
Huashengzhan
Raw materials:
22 kg of raw peanuts, 30 kg of soft sugar, 25 kg of caramel and 200 g of peanut oil.
Method:
Peanuts should be selected with uniform and full particles. Stir-fried with clean sand, crisp after cold. Sift off the sand, rub off the lippi and put it in a greased pot for later use. Use one third of soft sugar and one third of maltose, and add water 1.5 kg or so. When boiling to 1 10, remove the syrup from the fire and slowly pour it into the cooked peanuts. Shake peanuts while injecting to make them evenly stained with sugar. This is the first time to pour sugar. The rest of the white sugar and maltose are boiled twice, the first sugar temperature 120 degrees and the second sugar temperature 130 degrees. After cooking, the method of pouring sugar for the first time and then pouring sugar for two times were adopted respectively, so that the peanuts were full and sticky. After cooling, the appearance is white, the particles are even and not adhered, and the sugar coating does not fall off.
Suzhou fructose
Raw materials:
7.5 kg of cooked peanuts, 0/0 kg of granulated sugar/kloc-,25 kg of maltose, 0/0 ml of lemon oil/kloc-and 20 g of citric acid.
preparation
Add 1 kg water to the granulated sugar and bring it to a boil, then add citric acid and maltose, and heat it to 160℃ (bubbles appear on the surface of the syrup). Remove the sugar pan from the fire. Add lemon oil and peanuts and mix quickly with a shovel. Apply a layer of cooked oil on the slate, pour the sugar on the slate, press it into a cube with a wooden stick, and then cut it into a cube with a knife. 1 cm wide small pieces can be used.
annotations
D-fructose, also known as lemon fructose, is one of Suzhou specialties. It is crispy and fragrant, and it does not stick to teeth when eaten. It is a popular food with a long history.
Nanwei peanut candy
raw material
5 kg of peanuts, 2.5 kg of sugar and 200 g of peanut oil.
preparation
Stir-fry peanuts with clean sand until ivory white. Sieve clean sand to peel peanuts and rub them into two petals. Put peanut oil into the pot, heat it, add sugar and stir it constantly. When the sugar is light yellow, pour the peanuts into the pot and mix well with the sugar. Wipe a layer of cooked peanut oil in a container with a length of 8 cm, a width of 3 cm and a height of 2.5 cm. After filling the raw materials, flatten them with a shovel, especially the west and corners. After 5 minutes, take out the blank and cut it into 3-4 cm thick slices while it is hot. When it is completely cooled, it is crispy, fragrant and sweet peanut candy.
Egg yolk peanut
raw material
Raw peanuts 10 kg, granulated sugar 5 kg, maltose 600 g, vanilla oil 15 ml, lard 500 g and baking soda 50 g.
preparation
Heat the sugar and 500 grams of water in a pot. When the sugar is completely dissolved, add the caramel, roll it evenly, add the lard, and heat it to 145 degrees. Stir up the sugar with chopsticks until it can be drawn into silk. At this time, put the baking soda powder into the pot and stir well. Leave the fire and shovel the sugar with a shovel until the egg is yellow. While boiling sugar, stir-fry peanuts with clean sand until they are ivory-colored, sift out the sand, rub the clean skin, and pour them into sugar while it is hot and stir. Peanuts do not stick to sugar if they are not scalded. At the same time, pour the vanilla oil into the sugar together, and mix until it becomes sandy and granular.
Note:
Egg yolk peanut, also known as vanilla peanut, is named after its sleepy color, such as egg yolk. It is crispy and delicious, nutritious, and not greasy after a long time, especially suitable for children. Keep it away from moisture, and it can be kept for about half a year.
Chaozhou lard peanut candy
Raw materials:
44 kg of cooked peanuts (red removed), 22 kg of sugar, 22 kg of initial sugar, 7 kg of diced pork fat, 6 kg of cooked lard and 500 g of onion.
Method:
First, put 8kg of water, granulated sugar, maltose and lard into the pot and simmer for about 30min. When the concentration reaches a proper level, add the diced pork and onion, that is, leave the fire and stir with a shovel. When the temperature of syrup decreases, put peanuts into it and mix well. Put sticky rice paper on the iron plate, pour the prepared peanut candy, press it and scrape it flat to make it stick. After cooling, cut into pieces.
Note:
Chaozhou lard peanut candy, because it contains more sugar and is soft, its quality is easily affected by temperature changes: cold makes it hard, heat makes it soft, and it is easy to lose its original flavor by oil and moisture, so it is mostly produced in autumn and winter. Generally, it can be saved for about 5 minutes.
Cocoa peanut
raw material
Peanut 1 kg, 500g of white sugar, 80g of caramel and 80g of cocoa powder,
Method:
Stir-fry the selected peanuts in a pot and rub off the coat. Put white sugar and water into an iron pot, heat it on the fire, add Yi sugar after the sugar melts, and continue heating. When the temperature of syrup reaches 125℃, take the pan end away from the fire. Add cocoa powder, stir well with a stick, then pour in peanuts, stir-fry along the bottom of the pot with a spatula, so that the surface of peanuts is covered with syrup. Stir-fry until the syrup turns back to sand and the color is pink-brown, then take it out of the pot.
fishskin peanut
Raw materials:
Peanut 19.5 kg, flour 26.2 kg, salt 6 kg maltose10.35 kg, saccharin 7 g, monosodium glutamate 29 g, soy sauce 2.3 kg, salt 183 g, crude oil 2.5 kg, yeast 50 g and appropriate amount of alkali.
preparation
1, sugar and salt are dissolved in water, then maltose is added and burned into syrup. After cooling, the fresh yeast and flour melted in warm water are stirred into slurry, which is poured into a stainless steel container for fermentation. When bubbles appear in the slurry, it can be used for powder coating. Pour peanuts into the rotating pot, start the motor, the rotating pot rotates rapidly, and peanuts roll in the rotating pot. Scoop a spoonful of slurry, slowly pour it into the rotating pot, and then pour a little flour after the surface of peanuts is covered with slurry. After the surface of peanuts is coated with the first layer of sugar coating, scoop in a spoonful of slurry. After the slurry is full of peanuts, pour in a layer of flour. This is repeated many times, so that the surface slurry of peanuts is gradually thickened. Adding flour can prevent peanut blanks from sticking to each other. After all the slurry powder is put on, pour the peanut blank into another rotating pot for polishing to make the surface of the blank smooth. Pinch it with your fingers without dents, and you can get out of the pot.
2. Peanuts wrapped in powder coat are spread out on a wooden tray to dry.
3. Put the dried peanut blank into a cylindrical wire cage. There is a shaft in the middle of the wire cage, which is connected with a motor through a belt. Under the cage is an oven, and the motor is started. The wire cage rotates rapidly, and the peanuts rotate in the cage and are heated to mature. Generally, each cage is baked for about 45 minutes. Mature fish-skin peanuts have a yellowish surface and the inner peanuts are ivory.
4. Pour the baked fish skin peanuts into the pot, pour in the pre-prepared seasonings, and quickly shovel and mix evenly. Then pour it into a big iron basket, blow it with a fan and mix it with oil.
annotations
The preparation method of seasoning is to use 2.3 kg soy sauce, 7 g saccharin and 2 kg water per 19.5 kg peanut, add appropriate amount of monosodium glutamate after boiling, and mix well, that is, the peanuts are required to be large and full. Vanilla essence or vanillin is generally used as the essence, and fresh yeast should be used as the yeast.
Introduction of raw materials
1, octagon
Illicium verum, also known as anise or aniseed, is an evergreen tree of Orchidaceae. It has a special flavor and is a spicy condiment. The octagon has a peculiar shape and is gear-shaped. There are only 7-9 fruits and most of them are 8, so it is named "octagon". Guangxi produces the most, and Yunnan, Guangdong and Fujian all produce it. The quality requirements of Illicium verum L. are: brownish red in color, bright and shiny, plump in particles, open-eyed (with a large crack at the pod edge, the seeds in the pod core can be seen), not threshing or breaking, and its body is dry and hard.
2, pepper
Zanthoxylum bungeanum, also known as Qinjiao and Shanjiao, has a reddish-brown appearance such as mung bean and pepper skin, and a turtle crack. The top crack contains a seed. Zanthoxylum bungeanum is mainly made of its pepper skin, which is spicy, astringent and fragrant, and is a good seasoning. Zanthoxylum bungeanum is mainly produced in Hebei, Henan, Shanxi, Shaanxi, Sichuan, Yunnan and other places. Zanthoxylum bungeanum is divided into big pepper and small pepper according to the particle size. Big pepper is collectively called Dahongpao, small pepper is called small gold, and big pepper is better than small pepper. There is also a green pepper, which is green and brown in color and also called local pepper, and its quality is poor. The best varieties of Zanthoxylum bungeanum are dry, with large and uniform grains, red shell color, no grains in the shell, rich aroma and spicy taste.
3, fennel
Foeniculum vulgare L., also known as fennel or fennel, is slightly sharp at both ends of barley, with smooth appearance, yellow in green and pungent aroma. Foeniculum vulgare L. is produced in Shanxi, Inner Mongolia, Gansu, Sichuan, Qinghai, Shaanxi, Xinjiang and other provinces, among which Shanxi is the largest. The quality requirements of fennel are dry, full of particles, yellow-green in color, spicy in smell and few impurities.
4. cinnamon
Cinnamon bark is the skin of cinnamon tree. There are two kinds of osmanthus trees: Yugui and Mushui (Yugui for short), which can be used as medicinal materials, and Mushui is called cinnamon for food. Pure and elegant aroma, often used as seasoning with star anise. The output of cinnamon is the highest in Hubei and Jiangxi provinces, and it is also produced in Guizhou, Fujian, Hunan, Anhui and Zhejiang II provinces. The quality requirements of cinnamon are: Good smell, dry identity, pure color, uniform thickness, no noise impurities.
5. Edible essence
Edible essence is made by blending various high-safety spices and diluents. According to different solvents, it can be divided into water-soluble and oil-soluble types. Water-soluble essence should be used to make roasted seeds and nuts, and different flavor types should be selected according to different varieties.
6 saccharin
Saccharin is colorless crystal or white crystal powder, and it is also processed into tablets, commonly known as saccharin tablets. Its sweetness is 300-500 times that of sucrose and it is easily soluble in water. At room temperature, the sweetness of its aqueous solution will decrease if it is left for a long time, so it should be used with it. Saccharin itself has no nutritional value. It mainly plays a seasoning role. According to the national health standards, the dosage shall not exceed the standard.
7. Salt
There are two kinds of salt: crude salt and refined salt. It plays a seasoning role in roasted seeds and nuts. Because of its extremely high melting point (804～820 C in the absence of water), it can replace sand to fry beans, melon seeds, peanuts and other foods.
8. Sugar
Sugar commonly used in roasted seeds and nuts includes white sugar and red sugar. It is best to choose white sugar to make white sugar clothes, roasted seeds and nuts, peanut candy, etc., so as to make the products white in sugar coating and light in sugar body color, and to induce appetite. To make dark sugar-coated varieties such as cocoa bran watercress and strange taste beans, red sugar can also be used. White sugar requires crystal clear and bright sugar color, uniform sugar particles, loose and dry, and does not contain colored sugar particles and sugar lumps. Sugar water solution is clear and transparent, without peculiar smell. Red granulated sugar is reddish brown with fine grains, with molasses fragrance, no impurities and peculiar smell.
9, caramel
Yitang, also known as maltose, is a light yellow translucent liquid which is made of cereals as raw materials, saccharified by adding malt after cooking and concentrated. When boiling syrup, maltose should be added to make the sugar thick, and the sugar coating on the surface of the product is tight and not easy to fall off.